On sunday we brewed our new smoked porter recipe Recipe Here./
. We used Danstar nottingham yeast, we prepared a starter about 18 hours before pitiching to our wort. The yeast was pitched to the wort and started fermenting quite quickly. A day into fermentation and it's bubbling allong nicely. It's now been 3 days since we pitched the yeast and fermentation has slowed down to an almost stop the gravity is currently 1.024 after starting at 1.054. The starter was made with 700ml wort made from DME and at a gravity of 1.040.
We don't really do anything to airate the wort and the temperature has been steady at about 21-22 degrees celsius the whole time.
Is it likely that the gravity isn't going to drop much further from here?