Hi all,
Just introduced myself (https://www.homebrewtalk.com/f29/hello-brooklyn-183261/) and already have my first question:
I started out with a Belgian Strong Ale and pitched my dry yeast when the wort was at around 80F (I know I should have waited for it to go further down but it was already 3am and I was falling asleep). Fermentation began shortly after and bubbles were going strong with a nice Kreusen settling on top of my beer.
However, a day later I dropped the temperature to around 70F after noticing how hot it was in my apartment and kept the temperature at that level. Now 1.5 days after initially pitching my yeast, it seems like all fermenting activity has stopped completely. No more bubbles and the Kreusen has disappeared and no more activity inside the Carboy as well.
Should I increase the temperature again or should I even consider re-pitching? I don't own a hydrometer to check gravity but I'm almost certain that nothing is happening anymore.
Thanks in advance!
Just introduced myself (https://www.homebrewtalk.com/f29/hello-brooklyn-183261/) and already have my first question:
I started out with a Belgian Strong Ale and pitched my dry yeast when the wort was at around 80F (I know I should have waited for it to go further down but it was already 3am and I was falling asleep). Fermentation began shortly after and bubbles were going strong with a nice Kreusen settling on top of my beer.
However, a day later I dropped the temperature to around 70F after noticing how hot it was in my apartment and kept the temperature at that level. Now 1.5 days after initially pitching my yeast, it seems like all fermenting activity has stopped completely. No more bubbles and the Kreusen has disappeared and no more activity inside the Carboy as well.
Should I increase the temperature again or should I even consider re-pitching? I don't own a hydrometer to check gravity but I'm almost certain that nothing is happening anymore.
Thanks in advance!