brewfarmDan
Well-Known Member
I pitched a starter of 1 smack pak Wyeast 1084 Irish 7/24 8:30 PM with 1.75 oz DME & 600 ML. Added 3.5 oz DME and 1200 ml on 7/25 at 1:00PM. 7/26 5:00 PM pitched 2,000 ML starter with 1/4" yeast in flask to 11.0 gallons 70 deg 1.060 OG Irish Stout in a chamber at 68-65 degree setting. I was busy but checked at 7/27 5:00 PM and noted some Bubbles thru my 1/2" ID tube and 2 hours later had big bubbles at about 4 seconds. Checked again 5:00 AM next day and no bubbles. Is it possible this fermented out so quickly? It's in a SS Conical so I can't see. My plan = I raised the chamber setting to 71-68 and will check gravity after another day then repitch if needed. Any help appreciated