So I brewed a weak version of a belgian strong ale.
I used 6.25 lbs Pilsen DME
1 lb of cane sugar
.5 lbs caramel malt 60L
.5oz Coulmbus @60
2oz Czech [email protected]
Pitched a 3 liter starter made with wyeast 1388.
The first three to four days the air lock was going crazy. Actually within the first 10 hours it had begun. Then four days later nothing. I know that the airlock is not a definitive sign of that fermentation is going on or has stopped. That being said it seemed to stop rather quickly considering it was in the basement at around 70 degrees.
I decided on day five to bring the bucket upstairs into the house where it averages 75 degrees. WIthin a couple of hours the airlock was active, steadily, again. I understand that moving it can rouse the yeast or push co2 out of the liquid but the airlock hasn't stopped for the last week.
Is this normal behavior for this strain of yeast? Was it just pooped out after eating all the sugar and the increased heat and rousing has awaken it? Who is going to be first to tell me to open it up and see what the gravity is?