So I brewed up my vanilla burboun porter last week. OG of 1.073. After a week it's down to 1.030. I know I just need to wait but do you think it's fermented a normal amout for a weeks time? I pitched California ale yeast slurry 100ml thick slurry from my cream ale.
Gravity question.
- Thread starter eppo
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
COLObrewer
Well-Known Member
Yep sounds fine, There's not a strict timeline for fermentation. Too many variables will effect it. The same beer can ferment different on two different times with the same yeast and ingredients, etc. The yeast know what to do, check it in two more weeks.
