Proofman
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Two weeks ago Sunday I brewed a pale ale. Starting gravity was 1.061. I pitched a 2 qt starter of wyeast London ale III (1pm). The next morning this is what I had.
I took a gravity reading after 7 days in the primary and I got 1.030 (with a healthy krausen). I closed it up and let it go for another week. Yesterday I opened it up and still had about a ½ krausen and a gravity reading of 1.025. It is still bubbling, but very slowly. I had another smack pack of London Ale III, so I decided to smack it and pitch (knowing that if they did take off conditions would be so that it would take a while for them get up and going).
After I did that I read in Palmers book that if ther is a sudden temp drop it could cause yeast activity to drop off. The temp did drop last week, and as a result there was a one night drop of 5-6F in my fermentation room. Palmer suggest moving to a warmer room and swirling to resuspend some of the yeast.
Should I try this or just give it more time? I worry about contamination when swirling.
I took a gravity reading after 7 days in the primary and I got 1.030 (with a healthy krausen). I closed it up and let it go for another week. Yesterday I opened it up and still had about a ½ krausen and a gravity reading of 1.025. It is still bubbling, but very slowly. I had another smack pack of London Ale III, so I decided to smack it and pitch (knowing that if they did take off conditions would be so that it would take a while for them get up and going).
After I did that I read in Palmers book that if ther is a sudden temp drop it could cause yeast activity to drop off. The temp did drop last week, and as a result there was a one night drop of 5-6F in my fermentation room. Palmer suggest moving to a warmer room and swirling to resuspend some of the yeast.
Should I try this or just give it more time? I worry about contamination when swirling.