abellote
Active Member
Hy all.
Sorry for the repeating subject, but I can use a little help.
Last sunday I made my first batch. A Pale Ale kit (all grain) that I bought from my supplier. My OG was 1.048 which seems good. On monday morning, about 12h after yeast pitching the airlock was bubbling very good. It stoped on monday night. On tuesday night I took a gravity reading, it was 1.023. So I left it there and the airlock showed some bubbling, but at a very slow rate. I know that airlock bubbling doesn´t correlate to fermenting.
Today, 1 week after pitching I was planning to transfer to secundary, so I took another gravity reading and it was 1.022, the same as Tuesday (5 days ago).
I was wondering if the yeasts are still working??
My main concern is temperature, since I live in Brazil and we had ambient temp readings this week of 95ºF. How bad is this for the yeast? Should I do something? Anyway, I didn´t transfer it to secundary, my plan now is to wait another 2 weeks and bottle. Any ideas???
Thanks very much for the help!!
P.S. - I will get a way to control the fermenting temperature for the next batches.
P.S.S - Sorry for the english mistakes.
Andre
Sorry for the repeating subject, but I can use a little help.
Last sunday I made my first batch. A Pale Ale kit (all grain) that I bought from my supplier. My OG was 1.048 which seems good. On monday morning, about 12h after yeast pitching the airlock was bubbling very good. It stoped on monday night. On tuesday night I took a gravity reading, it was 1.023. So I left it there and the airlock showed some bubbling, but at a very slow rate. I know that airlock bubbling doesn´t correlate to fermenting.
Today, 1 week after pitching I was planning to transfer to secundary, so I took another gravity reading and it was 1.022, the same as Tuesday (5 days ago).
I was wondering if the yeasts are still working??
My main concern is temperature, since I live in Brazil and we had ambient temp readings this week of 95ºF. How bad is this for the yeast? Should I do something? Anyway, I didn´t transfer it to secundary, my plan now is to wait another 2 weeks and bottle. Any ideas???
Thanks very much for the help!!
P.S. - I will get a way to control the fermenting temperature for the next batches.
P.S.S - Sorry for the english mistakes.
Andre