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Old 09-17-2010, 04:18 AM   #1
bgburdman9
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Oct 2008
Kettering, Ohio
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I brewed an imperial stout on monday and pitched a 2 l starter of nottingham that night. It was fermenting like crazy tuesday morning even bubbling through the airlock. It fermented strong for 2 days but it has slowed significantly now. I usually dont check gravity this early but i was curious and it was around 1.040. I am not worried at all but I was just curious if you guys have checked beers that started around 1.090 and wondered where there usually were after 3 days.

 
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Old 09-17-2010, 04:29 AM   #2
lumpher
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Jul 2009
texas
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big stout with nottingham, which is a crasher of a yeast... that seems acceptable. that may take 3-4 weeks to ferment out
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Old 09-17-2010, 04:42 AM   #3
bgburdman9
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Oct 2008
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By crasher do you think i need to pitch something else or do you think it will be okay?

 
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