JAOM/BOMM slow slow fermentation

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BudNini

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This is a 6 gallon JAOM/BOMM Recipe. All ingredients were 6 timed with a 1388 starter. My sg was 1.120 on April 28, next reading on May 3rd was 1.090. Today may 8th reading was 1.070 . This doesn’t look right to me. Really slow.
I don’t know what to do except yell for help. Here is picture
I push mesh bag down 3 to 4 times daily
A667CC65-B79B-45BE-B22A-89D9E0CAE90C.jpeg
 
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BudNini

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At night low 60’s , during the day 68 to 70
here Is picture before I break cap..

E946E19E-BA2C-4A33-B8DF-F19314307F90.jpeg
 

Harleybrew32

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how big was the starter?
also how much is the temp swing only a 2 degrees or more?
maybe put a heat belt on it and warm it up to say 70-75F.
did you add some O2 to it?
 

Seamonkey84

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Your day time temps are good, but night temps may be slowing you down. 68-72 is about perfect for 1388. Above 72 and you’ll prob get esters, below 64 (if I remember correctly) and it gets sluggish. Make sure your taking the reading after you degas, and you spin your hydrometer to shake the bubbles off first. Yea I know that JAOM says no shaking or degassing, but ignore that lol.
 
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BudNini

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how big was the starter?
also how much is the temp swing only a 2 degrees or more?
maybe put a heat belt on it and warm it up to say 70-75F.
did you add some O2 to it?
I got the starter recipe from Bray’s site
I think the temperature is affecting things, it’s snowing here right now lol
 
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BudNini

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Your day time temps are good, but night temps may be slowing you down. 68-72 is about perfect for 1388. Above 72 and you’ll prob get esters, below 64 (if I remember correctly) and it gets sluggish. Make sure your taking the reading after you degas, and you spin your hydrometer to shake the bubbles off first. Yea I know that JAOM says no shaking or degassing, but ignore that lol.
the temperature will be corrected as much as I can ,a blanket or two will have to do.
I have a handbook from Scott’s lab. on the way.. I hear it has great information on yeast and just about everything.
still snowing here lol
 
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