Hello all!
This is my first post as I am new to the forum (well I have been reading a lot) and I am new to homebrewing. Just finished brewing our fourth batch of beer on Saturday (6/27/15) using Northern Brewers Sierra Madre Pale Ale kit. We opted for the liquid yeast (Wyeast 1056) and did not make a starter. Whats wrong is that I am really surprised at the bubbling I am getting through the airlock on our primary bucket. It was in the basement at around 60 degrees with a blow off setup and it didnt seem to be bubbling at all (72 hours in). We then moved the fermenter into the garage (~64 degrees) and put on a standard airlock. Still no bubbling, but the water has moved over to one side. I was thinking of adding a packet of dry yeast (Safale US-05) to speed things along. However, when I drew off a sample from the spigot to take a specific gravity reading, I found that it is at 1.022 (OG 1.046). Whats going on? Could this slow fermentation be a result of underpitching by not making a starter? Is there something I should do to speed things along? Or should I just leave it be? Im worried fermentation might just stop completely or that we may get off flavors in the beer if we do nothing.
This is my first post as I am new to the forum (well I have been reading a lot) and I am new to homebrewing. Just finished brewing our fourth batch of beer on Saturday (6/27/15) using Northern Brewers Sierra Madre Pale Ale kit. We opted for the liquid yeast (Wyeast 1056) and did not make a starter. Whats wrong is that I am really surprised at the bubbling I am getting through the airlock on our primary bucket. It was in the basement at around 60 degrees with a blow off setup and it didnt seem to be bubbling at all (72 hours in). We then moved the fermenter into the garage (~64 degrees) and put on a standard airlock. Still no bubbling, but the water has moved over to one side. I was thinking of adding a packet of dry yeast (Safale US-05) to speed things along. However, when I drew off a sample from the spigot to take a specific gravity reading, I found that it is at 1.022 (OG 1.046). Whats going on? Could this slow fermentation be a result of underpitching by not making a starter? Is there something I should do to speed things along? Or should I just leave it be? Im worried fermentation might just stop completely or that we may get off flavors in the beer if we do nothing.