kmcd
Member
Two weeks ago I brewed an IPA using a 1L starter of Pacman I harvested from a Shakespeare Stout. I pitched at 68 degrees, the fermentation was insane, blow off tube full of krausen and it looked like hurricane in the carboy. Two days ago I pitched a 2L starter from some washed yeast from the IPA into an amber. I aerated the wort that evening (shaking only), then waited until morning to pitch. I didn't see any activity until about 14 hours later, and for the last 24 hours, there has only been moderate activity, 1" krausen, and mild movement in the carboy. This time the carboy is in a sink full of water holding at about 62 degrees.
The fermentation is way less aggressive this time, and I'm guessing it's either because of the lower temperature, or because I didn't aerate again right before I pitched? This is only my 6th beer, so it's all new to me. I'm not too worried about it, but any insights would be appreciated.
The fermentation is way less aggressive this time, and I'm guessing it's either because of the lower temperature, or because I didn't aerate again right before I pitched? This is only my 6th beer, so it's all new to me. I'm not too worried about it, but any insights would be appreciated.