ecurran3
Member
Brewed my 3rd batch a few days ago, a Belgian Trippel.
When pitching the yeast, I spilled some on the counter, so the whole package wasn't added. After 2 days of vigorous fermenting, it has stopped, no CO2 being released, bubbles in the airlock, etc. I took the hydrometer reading and it read 1.030. The OG:1.081 and FG: 1.017-1.020. Also, due to a change in weather, the temperature fluctuated from mid-60's to 81 degrees F. Am I experiencing stuck fermentation because of a lack of yeast? Or did the change in temperature cause the yeast to be inactive?
When pitching the yeast, I spilled some on the counter, so the whole package wasn't added. After 2 days of vigorous fermenting, it has stopped, no CO2 being released, bubbles in the airlock, etc. I took the hydrometer reading and it read 1.030. The OG:1.081 and FG: 1.017-1.020. Also, due to a change in weather, the temperature fluctuated from mid-60's to 81 degrees F. Am I experiencing stuck fermentation because of a lack of yeast? Or did the change in temperature cause the yeast to be inactive?