BadBeagleBrew
Well-Known Member
So its day 11 since yeast was pitched and my air lock is still happily bubbling away every couple of seconds. I took a gravity reading yesterday it was 1.022 down from 1.038 from a few days earlier, starting gravity was 1.048. I did a morgans ipa kit, 1kg of dextrose and 1/2lb of light dme. Fermentation temp is between 68 & 70 with the yeast being us-05. The only thing different that happened in my process was after adding hydrated yeast, I was closing the lid with the air lock already installed. Air went rushing through air lock bubbling like crazy, than created a vacuum and sucked all the star san (diluted to proper mix of course) right on to the freshly added yeast. So to finally get to my question will star san injure yeast this early in the game, or are there a million other variables when dealing with a living organism that could result in such a slow fermentation. Thanks