Ok, so for my second batch I am doing a Deadguy clone from Beer Captured, partial mash.
I brewed the batch on 3/9 og 1.066 .002 higher than the recipie not bad for my second time. I pitch Wyeast 1338 European yeast once the wort cooled to 70. The yeast was started 3 hours earlier so the bag was starting to bulge. Airated the wort and let it sit.
On 3/18 i checked sg was 1.057 @ 64 degrees bubbling away happily
on 3/23 sg was 1.042 @ 64 degrees bubling slowed way down. I shook the fermentor to try to re-airate, no more bubbles
today 4/13 sg was only down to 1.030 at 66 degrees. whats going on????
I haven't moved it to the secondary yet becxause I think that will slow down fermentation even more. there is still a decent film of krausen on top. Should I repitch more yeast? if so what type?
Help and thanks
I brewed the batch on 3/9 og 1.066 .002 higher than the recipie not bad for my second time. I pitch Wyeast 1338 European yeast once the wort cooled to 70. The yeast was started 3 hours earlier so the bag was starting to bulge. Airated the wort and let it sit.
On 3/18 i checked sg was 1.057 @ 64 degrees bubbling away happily
on 3/23 sg was 1.042 @ 64 degrees bubling slowed way down. I shook the fermentor to try to re-airate, no more bubbles
today 4/13 sg was only down to 1.030 at 66 degrees. whats going on????
I haven't moved it to the secondary yet becxause I think that will slow down fermentation even more. there is still a decent film of krausen on top. Should I repitch more yeast? if so what type?
Help and thanks