Originally Posted by Nike_Eayrs
So I know airlock activity doesn't mean much in regards to fermentation. However, this is the first brown ale I have ever made. No two row, like the other brews I have made as the recipe called for Maris Otter. Does the type of grain have anything to do with the ferocity that yeast produce C02? Could this be the reason the airlock is no really cooking? My hunch is no, but the curiousity is still there.
I don't think so. If anything it would affect the gravity if the lots had different potential extract, but I can't see it affecting fermentation for similar gravity beers. Make sure you have a good seal (I'm guessing you're in a bucket?) on the lid.