cheeseburger
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- Joined
- Jan 27, 2013
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Hi,
I brewed my 3rd extract batch last weekend, my first 2 brews had a healthy krausen and airlock activity stopped after around 4 days for both batches. I used gervin english ale for both of these.......for my 3rd brew I changed to US-05 I didn't see a krausen and just seemed to have lots of little krausens floating on top (although there's lots of oils/sediment around the fermenter about 1 cm above the beer/maybe I missed it??)
However, what I am trying to find out is the speed it should take to reach FG and whether I should pitch more yeast????
My OG was 1.052 and it now reads 1.033 (3.5 days into fermentation) my airlock is still bubbling but it does seem to be slowing down. My est FG is 1.011 is likely that I will still reach est FG now that the vigorous fermentation has slowed????? Would more yeast help???
Any advise is appreciated......
Other info:
3kg DME with 21 litres of water (no other grains or sugars/just hops)
temp is 16-18c and i cannot really increase this.
I pitched the yeast a little on the high side, about 35c
I brewed my 3rd extract batch last weekend, my first 2 brews had a healthy krausen and airlock activity stopped after around 4 days for both batches. I used gervin english ale for both of these.......for my 3rd brew I changed to US-05 I didn't see a krausen and just seemed to have lots of little krausens floating on top (although there's lots of oils/sediment around the fermenter about 1 cm above the beer/maybe I missed it??)
However, what I am trying to find out is the speed it should take to reach FG and whether I should pitch more yeast????
My OG was 1.052 and it now reads 1.033 (3.5 days into fermentation) my airlock is still bubbling but it does seem to be slowing down. My est FG is 1.011 is likely that I will still reach est FG now that the vigorous fermentation has slowed????? Would more yeast help???
Any advise is appreciated......
Other info:
3kg DME with 21 litres of water (no other grains or sugars/just hops)
temp is 16-18c and i cannot really increase this.
I pitched the yeast a little on the high side, about 35c