I brewed a red ale 2 weeks ago and I hit the OG of 1.070, so not a huge beer but enough. I used a dry yeast from Windser, which I ave used many times before with no issues, but with smaller beers1.055 fish. Fermentation started as usual at about 20 hours(or the bubbles did) and continued for about 12 hours. As i went was going to bed 48 hours later I noticed not only did the bubbles stop but the airlock was sitting down wit no pressure(3 piece airlock). I thought crap a seal went and not much more of it. I pressed down on the bucket lid all around hoping to reseal. No such luck!
When I opened it to check I had a small amount of the protein crud on the side of the bucket, and my gravity was 1.030, hoping for 1.016. SO I assume fermentation stopped when the airlock died. I tried to remedy by making a starter with some champagne yeast that I started with some dextrose (had no DME on hand). Its been 12 hours since I added the starter and I see no activity.
Any ideas are welcome!!! Hate to lose the batch because I like beer!
When I opened it to check I had a small amount of the protein crud on the side of the bucket, and my gravity was 1.030, hoping for 1.016. SO I assume fermentation stopped when the airlock died. I tried to remedy by making a starter with some champagne yeast that I started with some dextrose (had no DME on hand). Its been 12 hours since I added the starter and I see no activity.
Any ideas are welcome!!! Hate to lose the batch because I like beer!