n00bBrew3r
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- Feb 19, 2014
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Started my first brew ever and it is a cooper stout liquid malt extract with a pound of extra dark dry malt extract and a pound of dextrose pitched with the yeast from the coopers can. Here is what's going on. I pitched my yeast too high probably around 88 to 89 degrees but once it cooled it has remained at a constant 74 degrees.. 24 hours in there is slight bubbling about 2 minutes apart. 48 hours in there is more bubbling about 1 minute apart. 72 hours in there is bubbling about 15 to 20 seconds apart. 96 hours in...nothing. it went completely dead so i took the lid and airlock off and did a gravity reading my original gravity was 1.046 my gravity today is 1.012 so any idea as to what is happening, i'm sure it hasn't fermented out, should i pitch more yeast?? Also read that if you let it sit in primary longer than the recommended 7-10 days the yeast can help clean up some off flavors from being to hot in the beginning.