arlewis86
New Member
I started my first brew ever and have a few questions about the fermentation process. I pitched the yeast on Jan 1 for an IPA using White Labs California Ale yeast. After 36 hours at room temp, I moved my brew to a room at 55 deg F (I don't know why, I think I misread something). It has been sitting at 55 deg F for 2 weeks and is still fermenting. I moved it back to 70 deg F on Tuesday. Right now it is still slowly bubbling out the fermentation lock and there is still some kraeusen. Because it's been over 2 weeks I am worried about it starting to produce off flavors from the inactive yeast. Should I let it keep going, or should I start thinking about bottling it and use a smaller amount of priming sugar?
Andrew L
Andrew L