Making a pallet crusher double IPA, OG 1.082. Used San Diego super yeast. It started off super strong and fast within a few hours. By 24 hours in it looked like a leaf blower submerged under water. That went on for about 24 hours before the normal rhythmic bubbling set in. It was down to about 1.050.
I was a little nervous that it had slowed down so much and still had so far to go. Read forums about that particular yeast being finicky and how it can stall. I'm betting that's true of any yeast though if you look hard enough. I raised the temp up to 72 degrees, which is on the high side of the tolerance range. Bubbling has stayed consistent and steady for 3 more days, and now down to 1.030. Its chugging along smooth and steady, but at a snail's pace. Coming down by about .007 per day.
Anybody else have similar or better experiences with this yeast?
I was a little nervous that it had slowed down so much and still had so far to go. Read forums about that particular yeast being finicky and how it can stall. I'm betting that's true of any yeast though if you look hard enough. I raised the temp up to 72 degrees, which is on the high side of the tolerance range. Bubbling has stayed consistent and steady for 3 more days, and now down to 1.030. Its chugging along smooth and steady, but at a snail's pace. Coming down by about .007 per day.
Anybody else have similar or better experiences with this yeast?
