ProblemChild
Well-Known Member
- Joined
- Jun 14, 2017
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Hi all-
Been experiencing a bit of anomaly lately. My fermentations have slowed down considerably. I eventually hit gravity, but the time it takes to get there has been very slow in the past few months.
At first, I thought it may be the yeast I was collecting. WY1968 started taking about 16 days to get to FG and I was used to half that. That seemed odd to me. The next batch I ran, I decided to use WY1056. Should be almost there inside of five days with maybe a week of clean up. Nope – still took well over two weeks.
Since the batch before that became a casualty of a bad gasket on the keg, I ran the same recipe again with fresh WY1968. Again – 16 days. This batch was followed with a DIPA and Imperial A38. Took three weeks for the krausen to fall and hit gravity. Now I am using WY1725 and after 10 days I am at 1.024SG and still have moderate krausen and airlock is plinking every 10 seconds or so.
What gives? Ambient is 63 in the room where I am fermenting for the first few days and I move it to 68 degrees after that. Mty process is fairly steady and there have been no changes and I have not had any infection I could detect.
Any clue what would slow things down like that? Granted, my results as of late have been wonderful, so no worries about quality – just seems odd that this would start happening
Been experiencing a bit of anomaly lately. My fermentations have slowed down considerably. I eventually hit gravity, but the time it takes to get there has been very slow in the past few months.
At first, I thought it may be the yeast I was collecting. WY1968 started taking about 16 days to get to FG and I was used to half that. That seemed odd to me. The next batch I ran, I decided to use WY1056. Should be almost there inside of five days with maybe a week of clean up. Nope – still took well over two weeks.
Since the batch before that became a casualty of a bad gasket on the keg, I ran the same recipe again with fresh WY1968. Again – 16 days. This batch was followed with a DIPA and Imperial A38. Took three weeks for the krausen to fall and hit gravity. Now I am using WY1725 and after 10 days I am at 1.024SG and still have moderate krausen and airlock is plinking every 10 seconds or so.
What gives? Ambient is 63 in the room where I am fermenting for the first few days and I move it to 68 degrees after that. Mty process is fairly steady and there have been no changes and I have not had any infection I could detect.
Any clue what would slow things down like that? Granted, my results as of late have been wonderful, so no worries about quality – just seems odd that this would start happening