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patience paying off

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bbrim

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I brewed an Irish Red nearly three weeks ago. Hit and OG of 1.057, mash was at 154, pitched windsor, expecting a F.G. of 1.014. The first 36 hours in primary were very impressive, great fermentation, kicked up to 72 degrees. After 7 days I checked the gravity and it was at 1.026 and I had thought it would be done. There were no visible signs of fermentation so i gently rolled the carboy around to rouse some of the yeast. For the next 8 days or so there were still no signs of fermentation. With the last 2 days a thin layer of krausen has form on top of the beer again, leading me to believe the yeast has finally decided to finish the job. This week I will recheck the gravity and then bottle (I hope).
 
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bbrim

bbrim

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No I did not. This might be the culprit. It's okay though, the beer is churning again.
 
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