Has anyone experienced stuck fermentation? I just blotted a brown ale on Sunday. This ale spent two weeks in the primary and two weeks in a secondary. No sign of infection and healthy trub collection. Am I being paranoid? I don't see any trub forming in the bottom of the bottles. Granted it has only been a day.
Stuck conditioning
- Thread starter starke20
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Dude...chill out. You said it yourself, it has only been a day. RDWHAHB!
The BOTTLER'S mantra is, 3 weeks at 70, 3 weeks at 70, 3 weeks at 70.
Do yourself a favor and walk away from your bottles for another minimum 2 weeks and 6 days. Don't stare at them. Don't hover over them. Don't micro manage them. The yeast have been doing this for thousands of years, they KNOW what they need to do. Leave them be.
Do yourself a favor and walk away from your bottles for another minimum 2 weeks and 6 days. Don't stare at them. Don't hover over them. Don't micro manage them. The yeast have been doing this for thousands of years, they KNOW what they need to do. Leave them be.
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