PAbrewer07
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- Aug 23, 2007
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I made a batch of John Bull Traditional Ale four days ago and noticed no fermentation bubbles until 24 hours after the yeast was pitched. Bubbles came out of the trap every few seconds for about 10 hours then stopped. The OG was 1.042 and the current SG is 1.025 (both readings are corrected for temperature).
I read posts in this forum that the temperature in the primary could be as much as 10 degrees higher than ambient temperature. So, I put the fermenter in a water bath with some ice and the bath temperature was about 55 to 60 degrees F. Could this lower temperature have stalled the process? Should I be ready to pitch more yeast, and, if so, how long should I wait?
I read posts in this forum that the temperature in the primary could be as much as 10 degrees higher than ambient temperature. So, I put the fermenter in a water bath with some ice and the bath temperature was about 55 to 60 degrees F. Could this lower temperature have stalled the process? Should I be ready to pitch more yeast, and, if so, how long should I wait?