Wallacenb
New Member
I made two beers at once. A Caribou Slobber and a Dead Ringer IPA. The Caribou Slobber started fermentation about 12-18 hrs after pitching and the Dead Ringer didn't start until 24hrs after pitching. Well, I came home this morning and the Caribou Slobber Airlock looked like the beer had foamed into the Airlock and the rapid/periodic bubble flow in the airlock had slowed to a trickle. And now, 12 hrs later it looks like it has stopped altogether. Is this bad? And if so, is there anyway to fix it? Yeast: Danstar Windsor British style ale yeast, pitched at about 68F, The temp on the carboy is 74-78F.