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Old 01-23-2013, 12:33 AM   #1
E2CPete
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Default Yeast question

I made my first batch of ale yesterday. Fermentation began quickly and bubbled vigorously for twelve hous and has now slowed dramatically or stopped. Should i pitch more yeast? If so, should aerate the batch? If so, what is the best way to aerate? Please help!


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Old 01-23-2013, 12:41 AM   #2
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Welcome!
If you are doing a pale ale, not an IPA, then the fermentation sounds about right. The higher alcohol, the longer it takes to ferment as in an IPA.


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Old 01-23-2013, 12:43 AM   #3
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Leave it be, you generally don't want to aerate once fermentation has begun. Ales can ferment quickly, especially at higher temps, and also remember fermentation can still be continuing even without much visible sign. What temp were you fermenting at?
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Old 01-23-2013, 12:43 AM   #4
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Iam am doing a scottish ale. Fermentation was vigorous at 75 degrees. I now have it stabilized at 71 degrees.
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