indiapaleadict
Member
I just brewed my first Ginger Saison which was a bastardized recipe from "Extreme Brewing". I wanted to do a partial mash so had to substitute the LME for base grains (2-row Belgian). My target IG was 1.072 and I hit 1.070 so I believe the Mash/Sparge went well. The day before brewing I made up a 1/2 gallon yeast starter using Wyeast 3724 smack pack and 8oz of DME. The starter began to bubble within an hour of pitching and all but stopped by the next day. After pitching the starter into my carboy, I had active fermentation within 2 hours and a nice 1" of krausen on top by the next morining. The problem I have is that this activity has slowed significantly and the krausen is gone after 24-30hrs. I do have small bubbles on the surface and very little gas in the blow off. I am considering pitching another smack pack tonight but wonder if the yeast strain I'm using is a slow fermenter with low activity. Almost forgot, I have the carboy in a small closet with 2 electric baseboard heaters set on a thermostat at 80degrees. This should be ideal fermenting temp. Any thoughts before I add to the already expensive recipe?