I just brewed up the Bee Cave Robust Porter recipe the day after Thanksgiving. Pitched a 2L starter of Wyeast 1028 London Ale--first time I've used this strain. Got some moderate bubbling activity after about 10 hours, but then it shut down cold after less than 48 hours--no bubbling, no Krausen. Conditions did get cold in the cellar--down to about 62F. I also have some Nierra Sevada that has been happily bubbling away (using 1056-no starter, had to install a blowoff) for over a week in the same conditions.
It's obviously way too early to panic/start thinking stuck fermentation and to start fiddling with the batch. I pulled it out to warm it up to 68 or so and gave the fermenter a bit of a shake to rouse the little dudes. I will wait at least a week to take a hydrometer reading.
My question is: is this restrained fermentation characteristic of 1028? Thanks for your input!
Primary 1: Empty
Primary 2: Empty
Keg 1: Rye IPA
Keg 2: Rye IPA
Keg 3: Chocolate Oatmeal Stout
Keg 4: Empty
On Deck: Lemon Line Hefe, Saison, SNPA Clone
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