Scotch_and_Dice
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- Apr 16, 2014
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Hi everyone and thanks for having this forum. I'm just brewing my first ever batch and think I hit a snag. I got the Hex Nut Brown Ale from Midwest Supplies. Brew day went great. I ptiched my yeast (Munton's dry) at 12:30 on Sunday and had a fast, solid flow of bubbles by Monday morning. The bubbles had stopped by Monday night and haven't bubbled since. My fermenter has been in a storage area that has stayed between 60 and 75 degrees the whole time although, I think too moch of that time has been closer to 60.
Should I pitch a second yeast? Any suggestions as to what type? I assume I should get it closer to 70 degrees as well.
Thanks in advance for any help.
Should I pitch a second yeast? Any suggestions as to what type? I assume I should get it closer to 70 degrees as well.
Thanks in advance for any help.