ok so i started brewing my first big beer on Sept 21st. Recipe as follows...
9.9 lbs Gold Malt Extract
1/2 lb. Choclolate Malt
1 lb. British Crystal Malt
3/4 lb. Black Patent Grain
1 lb. Roasted Grain
1.5oz mystery hops for bittering
1oz mystery hope for aroma
3.5oz 84% organic dark choc
i rigged up a temp controller for an extra fridge i got and fermented this at 70 degrees using WLP545 yeast http://www.whitelabs.com/beer/strains_wlp545.html
everything was going well untill last weekend we got a cold front that came through and dropped the temp down into the 50s,now its back to 70. previous to this i was still getting a burp in the air lock every 40 seconds(Give or take) and now im not getting anything.
my Starting Gravity was 1.082 and when i checked it for the first time this afternoon it was only down to about 1.021. could the cold snap have killed the yeast? or am i just over thinking everything? im going to check the gravity over then next few days and bottle it if theres no change but thought i would get some input from more experienced people.
also now that im here, i haven't found any good input on priming sugar amounts with big beers. any suggestions?
thanks a million guys!!!