stormtracker
Well-Known Member
I have a Trippel and Dubble in the fermenter.
I made a starter. I put a Wyeast smackpack of the Belgian Ale into a wort of DME I made on the stove. I shook it for a couple of days and added some more wort. I then made the two batches one of trippel and another of Dubbel.
The starter had been going for about 3 - 4 days.
I pitched the trippel on the 23rd and the Dubbel on the 24th.
They seemed to take off fine and developed a healthy Krausen. The Krausen has already fallen on both batches. The Trippel from the 23rd seems like its barely plugging away with little life. The Dubbel from the 24th isnt hardly bubbling my lock at all.
Im skeered. Is it possible I under pitched the yeast? The fermenters are kept at 70 degrees consistently.
They seemed well aerated initially and took off quickly but seemed to have petered out rather quickly. Im used to 1 - 2 week fermentations.
Any recommendations?
I made a starter. I put a Wyeast smackpack of the Belgian Ale into a wort of DME I made on the stove. I shook it for a couple of days and added some more wort. I then made the two batches one of trippel and another of Dubbel.
The starter had been going for about 3 - 4 days.
I pitched the trippel on the 23rd and the Dubbel on the 24th.
They seemed to take off fine and developed a healthy Krausen. The Krausen has already fallen on both batches. The Trippel from the 23rd seems like its barely plugging away with little life. The Dubbel from the 24th isnt hardly bubbling my lock at all.
Im skeered. Is it possible I under pitched the yeast? The fermenters are kept at 70 degrees consistently.
They seemed well aerated initially and took off quickly but seemed to have petered out rather quickly. Im used to 1 - 2 week fermentations.
Any recommendations?