notiniowa
Member
I brewed up my first batch of homebrew almost 2 weeks ago. It was from 5-gallon a kit I got for Christmas - a True Brew American Bock - which I modified by adding and changing a couple of things (may have gotten bad advice, but not sure). First, I added an extra can of Muntons Dark Malt Extract to increase gravity. Once that was done, I added 1 oz of Cascade hops(in addition to what was already in the kit) at about 25 minutes left on the boil. I substituted a smak-pack of Wyeast 1098 British Ale Yeast for the dry pack that came with the kit. Now for the questions...
1.) I added the activated yeast at 72 dgrees F, and it began fermenting by the next morning. I had dropped the fermentation temp to around 62-64 degrees F at this point. By the end of the next day, the airlock was bubbling fairly vigorously, and this continued for about 2 more days. Then it began to slow down a good deal, and has been going at the same slow clip for about 7 days now. Is it still fermenting or is it done? My starting gravity was 1.072 - was one packet of yeast enough for this, or did i overwhelm it with the high-ish gravity?
2.) Once the bubbling has stopped completely, do i still need to allow it to settle out for a few more days? if so, at what temperature?
3.) Will this slow fermentation mean that i won't get good carbonation once i eventually bottle the beer?
Thanks for any and all help!
1.) I added the activated yeast at 72 dgrees F, and it began fermenting by the next morning. I had dropped the fermentation temp to around 62-64 degrees F at this point. By the end of the next day, the airlock was bubbling fairly vigorously, and this continued for about 2 more days. Then it began to slow down a good deal, and has been going at the same slow clip for about 7 days now. Is it still fermenting or is it done? My starting gravity was 1.072 - was one packet of yeast enough for this, or did i overwhelm it with the high-ish gravity?
2.) Once the bubbling has stopped completely, do i still need to allow it to settle out for a few more days? if so, at what temperature?
3.) Will this slow fermentation mean that i won't get good carbonation once i eventually bottle the beer?
Thanks for any and all help!