Hi
Did my first partial mash on June 5th. OG was 1.080, pitched a starter made with 2 packs of 1056 in 2 liters, and it took off rapidly within a few hours. Very foamy, which I controlled with a few drops of fermcap-s. It had been chugging along for around 36 hours with very rapid bubbling of the air lock, and then it just suddenly STOPPED. I have not seen a single bubble from the airlock since, and since I have a stainless conical, I can't see what is going on inside. I was going to take an SG reading but when I opened the side valve I had what appeared to be thick trub coming from it... not nice clear beer. So I can't tell what the SG is right now.
I am trying to figure out what happened. I pitched the yeast at 70-72 degrees, and since the it has cooled down to 64 degrees- still well within the parameters for Wyeast 1056. I tried stirring it with a sterilized spoon to see if getting more yeast in suspension would help, but no change. It has just been sitting there with, as far as I can tell, not a single bubble from the airlock in 48 hours.
Does anyone have any ideas? With 36 hours of fermentation the SG couldn't have dropped very much, I would think. Should I repitch?
Klaus
Did my first partial mash on June 5th. OG was 1.080, pitched a starter made with 2 packs of 1056 in 2 liters, and it took off rapidly within a few hours. Very foamy, which I controlled with a few drops of fermcap-s. It had been chugging along for around 36 hours with very rapid bubbling of the air lock, and then it just suddenly STOPPED. I have not seen a single bubble from the airlock since, and since I have a stainless conical, I can't see what is going on inside. I was going to take an SG reading but when I opened the side valve I had what appeared to be thick trub coming from it... not nice clear beer. So I can't tell what the SG is right now.
I am trying to figure out what happened. I pitched the yeast at 70-72 degrees, and since the it has cooled down to 64 degrees- still well within the parameters for Wyeast 1056. I tried stirring it with a sterilized spoon to see if getting more yeast in suspension would help, but no change. It has just been sitting there with, as far as I can tell, not a single bubble from the airlock in 48 hours.
Does anyone have any ideas? With 36 hours of fermentation the SG couldn't have dropped very much, I would think. Should I repitch?
Klaus