bismarckbrew
Active Member
Hello fellow brewers,
I have a question regarding the fermentation of my most recent brew. Its my second brew actually, so my thumbs are pretty green. My first brew was an Irish Red, as it entered the 2nd day of fermentation the trub was completely in suspension and remained there for a number of days. On April 20th I brewed a porter, its now Thursday night and although it may be fitting, its unfortunately as laid back as Bob Marley.:fro: It was going strong within 18 hours, sustained it until today, and now seems to backing off. The trub has never been in suspension and it seems like a very weak fermentation compared to my first brew. Should I be concerned?
Irish Red OG 47 TG 03 Wyeast California Ale
Porter OG 58 TG TBD Wyeast Ringwood Ale
I have a question regarding the fermentation of my most recent brew. Its my second brew actually, so my thumbs are pretty green. My first brew was an Irish Red, as it entered the 2nd day of fermentation the trub was completely in suspension and remained there for a number of days. On April 20th I brewed a porter, its now Thursday night and although it may be fitting, its unfortunately as laid back as Bob Marley.:fro: It was going strong within 18 hours, sustained it until today, and now seems to backing off. The trub has never been in suspension and it seems like a very weak fermentation compared to my first brew. Should I be concerned?
Irish Red OG 47 TG 03 Wyeast California Ale
Porter OG 58 TG TBD Wyeast Ringwood Ale