Mapleroots
Well-Known Member
I'm almos two weeks into fermenting my first all grain brew and was wonderind how active the action should be. At first the yeast was throwing a blow off of about one bubble per 2-3 seconds, with my 3 chamber plastic stopper. and the foam was about 3 inches thick. now every thing seems to be at a stand still and im only getting enough pressure to create a bubble every 2 min. Is this normal or did i some how kill my yeast? there is now a film where the previous head was(inside my carboy, just above the wort). could this be the yeast, and should i scrape this and add it back to the wort in order to get a more active fermentation? Also this is an ale so im fermenting at arround 65*-70*.