mvolz
Active Member
Hey all! Im new to this forum,so a big hello:rockin:I have an amber ale in the fermenter that will be 2 weeks on Christmas day.I put it in my basement to ferment,and fermometer read 58 or 60.It started fermenting after 8 or 10 hrs.Oh,I should mention I used wyeast 1056 with a starter.Ok,so it started out good,but slow prob. due to cool temp. in basement.After about 5 days it pretty much stopped bubbling.I brought it upstairs where its a bit warmer
Now it burps out of the airlock every 5-10 mins. and still has foamy krausen and yeast floating on top.The bottom also has a layer of what appears to be yeast also.The foam doesnt appear to be going down any and its bubbling very slow.Temp. on fermomter says 66 or 68.Should I pitch more yeast to get things going?Never had a fermentation like this before.Any ideas?Thanks much! Matt
Now it burps out of the airlock every 5-10 mins. and still has foamy krausen and yeast floating on top.The bottom also has a layer of what appears to be yeast also.The foam doesnt appear to be going down any and its bubbling very slow.Temp. on fermomter says 66 or 68.Should I pitch more yeast to get things going?Never had a fermentation like this before.Any ideas?Thanks much! Matt