ThirstyHobbit
Active Member
Hey-
I just did my FIRST batch of partial mash, using 3 lbs Vienna malt mashed with 1lb crystal malt and 1/2 lb of toasted pale malt, finishing with 3lbs of dry extract.
Bubbling started in the primary (I pitched dry yeast that I let "soak" for an hour in some water) but that was sunday and it's tuesday and the bubbling stopped. I've never had this happen so quickly before. Do I need to "disturb" the yeast? It's about 64 in my house, but that didn't affect the fermentation at the beginning? I'm confused at what to do.
Please advise!!!
Thanks
I just did my FIRST batch of partial mash, using 3 lbs Vienna malt mashed with 1lb crystal malt and 1/2 lb of toasted pale malt, finishing with 3lbs of dry extract.
Bubbling started in the primary (I pitched dry yeast that I let "soak" for an hour in some water) but that was sunday and it's tuesday and the bubbling stopped. I've never had this happen so quickly before. Do I need to "disturb" the yeast? It's about 64 in my house, but that didn't affect the fermentation at the beginning? I'm confused at what to do.
Please advise!!!
Thanks