luckylindy345
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- Oct 9, 2008
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Hi everyone, I've been snooping around the forum for awhile now and have already learned a lot from you all so I can tell this is an awesome forum!
Anyway, I'm a new brewer (made first batch of True Brew IPA on Tuesday) and think I might have a fermentation problem. My first mistake was pitching the yeast when the wort was still hovering around 87F. Also, I don't think I aerated the wort well enough (the directions with my kit didn't mention that but I should have known b/c I read most of "How to Brew" by Palmer). I was elated when I saw that my airlock was bubbling about 10 hours into fermentation. However, about 30 hours into fermentation the airlock slowed bubbling dramatically and now it has stopped. In the last chapter of John Palmer's book, he suggests pitching new yeast when this happens. However, I have read on this forum that pitching more yeast can cause serious off-flavors and over-carbonation if the old yeast wasn't, in fact, dead. Should I pop off the top of my fermentation bucket and look for krausen? Any suggestions?
Thanks in advance!
Anyway, I'm a new brewer (made first batch of True Brew IPA on Tuesday) and think I might have a fermentation problem. My first mistake was pitching the yeast when the wort was still hovering around 87F. Also, I don't think I aerated the wort well enough (the directions with my kit didn't mention that but I should have known b/c I read most of "How to Brew" by Palmer). I was elated when I saw that my airlock was bubbling about 10 hours into fermentation. However, about 30 hours into fermentation the airlock slowed bubbling dramatically and now it has stopped. In the last chapter of John Palmer's book, he suggests pitching new yeast when this happens. However, I have read on this forum that pitching more yeast can cause serious off-flavors and over-carbonation if the old yeast wasn't, in fact, dead. Should I pop off the top of my fermentation bucket and look for krausen? Any suggestions?
Thanks in advance!