I brewed an all-grain chocolate oatmeal stout 7 days ago. I pitched heavy on the yeast (cultured a starter 4 days prior) and had great activity for the first 3 days. On day 5, I moved the batch to my secondary (bucket) and let it sit in my basement which is around 64-65 degrees F. I have not seen a trace of activity in my airlock since moving to the secondary. It's been down there for almost 3 full days.
Is there anything I should have accounted for when moving it to a cooler environment from where it was initially fermented? It was in my kitchen, at 71 degrees, for the primary. Did the yeast become accustomed to the warmer temps? OG was 1.060 and last reading was 1.020. Thanks.
Is there anything I should have accounted for when moving it to a cooler environment from where it was initially fermented? It was in my kitchen, at 71 degrees, for the primary. Did the yeast become accustomed to the warmer temps? OG was 1.060 and last reading was 1.020. Thanks.