I'm working on my second batch. It's a Blonde Ale using Wyeast American Ale yeast. Today is day 7 with fermentation starting within 10 hours, and airlock activity largely stopped at day 5. It's still 3 degrees F warmer than the 60 degree setting on the wine fridge so the yeast are still up to something. This wine fridge holds non-fermenting liquids right on target to the degree. The fermentation gasses have smelled like bananas the entire time which was concerning!
I opened it up today for the first time, and it's reached the final gravity (1.011). There's some krausen on top and carbon dioxide bubbles when disturbed. The taste is very smooth already with no fruit notes at all.
I'm thinking about taking it out of the fridge for Diacetyl rest at ambient (78 F) for a few days, and then cold crashing it down to 40 for the remainder until bottling. Or should I just let the yeast keep going since they're still working and just bottle in a week or two with a cold crash then? Any thoughts?
Thanks! The information on here has already been a great to help to my second batch.
I opened it up today for the first time, and it's reached the final gravity (1.011). There's some krausen on top and carbon dioxide bubbles when disturbed. The taste is very smooth already with no fruit notes at all.
I'm thinking about taking it out of the fridge for Diacetyl rest at ambient (78 F) for a few days, and then cold crashing it down to 40 for the remainder until bottling. Or should I just let the yeast keep going since they're still working and just bottle in a week or two with a cold crash then? Any thoughts?
Thanks! The information on here has already been a great to help to my second batch.