devils4ever
Well-Known Member
Okay. I got my fermentation chamber up and running and put my Dry Irish Stout in it 3 weeks ago. OG=1.047. Currently, I have a dual stage thermometer running to handle both heating and cooling. However, initially I only could cool.
I had some cold (30's) mornings where the wort temp dropped to around 60 F (or a bit less) after the initial vigorous activity stopped. So, I measured FG=1.017 over about 3-4 days indicating that the yeast is done. This seems high to me. I would expect this to drop to about 1.012. I have the temperature controlled now to be between 70 F and 72 F.
So, did the cold temperatures earlier on stall the yeast? Is this thing done? I've never used a fermentation chamber before although I have decades of experience.
I had some cold (30's) mornings where the wort temp dropped to around 60 F (or a bit less) after the initial vigorous activity stopped. So, I measured FG=1.017 over about 3-4 days indicating that the yeast is done. This seems high to me. I would expect this to drop to about 1.012. I have the temperature controlled now to be between 70 F and 72 F.
So, did the cold temperatures earlier on stall the yeast? Is this thing done? I've never used a fermentation chamber before although I have decades of experience.