I just brewed a Imperial Blonde ale a week ago +/- and it has stopped bubbling in the carboy, it is still a cloudy caramel color. with all the sugars this has, it should still bubble for another week at least.
my question is this---do you all think it is a bad or old yeast? after 3 weeks should I re-yeast it.
after 3 weeks I hope to put in secondary and 3 weeks after that be ready to bottle and condition.
any ideas?
my question is this---do you all think it is a bad or old yeast? after 3 weeks should I re-yeast it.
after 3 weeks I hope to put in secondary and 3 weeks after that be ready to bottle and condition.
any ideas?