Bubbling was going very fast for about 48 hours, just about a bubble a second, for about 30 hours. It seemed to stop dramatically, in about 6 hours it went from 1/10seconds to nothing at all. The airlock has come to rest, indicating there is absolutely no pressure inside my fermenter.
My questions:
This is a Weizenbock, so should i just bottle now, instead of letting the yeast settle out? it's been about 24 hours since the fermentation came to a complete stop.
I'm worried about the ability to condition and carbonate. Will there still be enough active yeast?
I'm hoping I didn't do something wrong...
Oh,
actual OG 1.060 (recipe called for 1.064-1.068)
6.6 lbs wheat LME
1.5 lbs DME
1 lb crystal
.25 lb chocolate
.25 lb german caraffe
various hops.
Temps during fermentation varied from about 62 to 73. I pitched yeast at 73.
My questions:
This is a Weizenbock, so should i just bottle now, instead of letting the yeast settle out? it's been about 24 hours since the fermentation came to a complete stop.
I'm worried about the ability to condition and carbonate. Will there still be enough active yeast?
I'm hoping I didn't do something wrong...
Oh,
actual OG 1.060 (recipe called for 1.064-1.068)
6.6 lbs wheat LME
1.5 lbs DME
1 lb crystal
.25 lb chocolate
.25 lb german caraffe
various hops.
Temps during fermentation varied from about 62 to 73. I pitched yeast at 73.