prjectmayhem
Well-Known Member
First time brewer here and I'm not sure if what I'm experiencing is normal or if I've done something wrong...I'm making an american amber ale from extract (6lb LME and 1 lb DME). My OG was lower than expected (1.041 instead of 1.056) which I cannot explain really...My main problem is that I used one rehydrated packet of dry Danstar Windsor yeast and saw very vigorous fermentation within 24hrs (which actually caused foam to bubble through the airlock -- is that really bad? --) but after a day or so the bubbling almost stopped completely through out the next two weeks. At this point the gravity was only around 1.025, should i have just let the fermentation continue? Should i have pitched more yeast after the spill off? Thanks to anyone who can help...