Brewed my 8th batch this year 5 days ago and the fermentation activity is very different from what I'm used to seeing. Using US-05 yeast I usually see plenty of activity at 24hrs after dry pitching the yeast. This time I didn't see any activity outside of 1 very small creeping bubble per minute until I hit the 36hr mark. At that point it seemed to take off and act like a normal fermentation, then at 48hrs it stopped. I know I can't tell much unless I take a gravity reading, which I'll do in two more days, but I have to tell you that I suspicious something isn't quite right.
This brew is different than all my other brews by one factor. There is a LOT of honey in it. Like 6lbs of the stuff. I want to taste the honey. However, is there something about honey that screws with fermentation?
This brew is different than all my other brews by one factor. There is a LOT of honey in it. Like 6lbs of the stuff. I want to taste the honey. However, is there something about honey that screws with fermentation?