My last batch of ale is still fermenting after 6 days, bubbling about every 5 seconds and it took about 27 hours to start fermenting.
The first batch finished in 3 days and started in less than 12 hours. Same yeast and mostly same ingredients.
I do a partial mash with 4lb of grain in a 2 gal igloo cooler.
The first batch I used a 5qt mash-in and I heated my mash-out water in the brewpot and poured my first runnings in the mash-out water. (My mash-tun isn't big enough to do the mash-out.)
The last batch I used 6 qt of water instead of 5qt and I didn't use mash-out water. I just heated the first runnings to about 190.
Do you think my changes in the last batch had anything to do with the slow fermenting?
The first batch finished in 3 days and started in less than 12 hours. Same yeast and mostly same ingredients.
I do a partial mash with 4lb of grain in a 2 gal igloo cooler.
The first batch I used a 5qt mash-in and I heated my mash-out water in the brewpot and poured my first runnings in the mash-out water. (My mash-tun isn't big enough to do the mash-out.)
The last batch I used 6 qt of water instead of 5qt and I didn't use mash-out water. I just heated the first runnings to about 190.
Do you think my changes in the last batch had anything to do with the slow fermenting?