Good folks,
I'm still a rookie, but decided to jump into all-grain via brew-in-a-bag after two successful batches of extract brewing. Soooo I started an amber ale ("Rapture Red" from the BeerSmith site) and decided to use the recommended yeast, WLP 090 ("San Diego Super Yeast"). I hadn't used liquid yet, but felt confident after checking some resources that this strain and recipe would not need a starter for a 2.5 gallon batch. The mashing part went really (surprisingly!) well along with the boil, and I hit all my target numbers down to pitching at exactly 70 degrees. Good (not crazy-active) airlock activity began within 24 hours (I pitched the yeast Monday afternoon), but quickly tapered off within 48 hours after that, thus my worry that something's off. It's now pretty still. I did have some wild temp swings, as the weather suddenly cooled off here, so the thermometer on the fermenter veered between 62 and 68 degrees for the first 48 hours or so. What do y'all think of this situation?
Gracias,
EC
I'm still a rookie, but decided to jump into all-grain via brew-in-a-bag after two successful batches of extract brewing. Soooo I started an amber ale ("Rapture Red" from the BeerSmith site) and decided to use the recommended yeast, WLP 090 ("San Diego Super Yeast"). I hadn't used liquid yet, but felt confident after checking some resources that this strain and recipe would not need a starter for a 2.5 gallon batch. The mashing part went really (surprisingly!) well along with the boil, and I hit all my target numbers down to pitching at exactly 70 degrees. Good (not crazy-active) airlock activity began within 24 hours (I pitched the yeast Monday afternoon), but quickly tapered off within 48 hours after that, thus my worry that something's off. It's now pretty still. I did have some wild temp swings, as the weather suddenly cooled off here, so the thermometer on the fermenter veered between 62 and 68 degrees for the first 48 hours or so. What do y'all think of this situation?
Gracias,
EC