kojinakata
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- Aug 4, 2013
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Hi,
I did a one gallon SMASH batch with pale malt, brewers gold hops and Safale S-04 dry yeast. I saw the krausen rise and fall, and now there is no sign of foam or anything on the top of beer. The batch is in a 4-gallon glass carboy and the airlock is bubbling every 6 minutes. Fermentis spec sheet says that the optimum temperature for the yeast is between 15-20 celcius, I kept it between 17-19 celcius from the beginning. It has now been 5 days since I pitched.
Does this mean the primary fermentation is over?
Basicly, what are my options from here on?
Can I just prime and bottle it?
Is a diacetyl rest or secondary fermentation needed?
I did a one gallon SMASH batch with pale malt, brewers gold hops and Safale S-04 dry yeast. I saw the krausen rise and fall, and now there is no sign of foam or anything on the top of beer. The batch is in a 4-gallon glass carboy and the airlock is bubbling every 6 minutes. Fermentis spec sheet says that the optimum temperature for the yeast is between 15-20 celcius, I kept it between 17-19 celcius from the beginning. It has now been 5 days since I pitched.
Does this mean the primary fermentation is over?
Basicly, what are my options from here on?
Can I just prime and bottle it?
Is a diacetyl rest or secondary fermentation needed?