DarthGoose
Member
I brewed a Surly Bender last Sunday and pitched a 1.8L starter of 1335 made from a fresh packet on Monday morning. OG was 1057 so I was expecting something in the 1.014-1.016 range. It took off quickly and the airlock was going crazy for the first 3 days. When I went to bed on Tuesday night it was bubbling happily, when I woke it had stopped completely. This is the first time I'd used this yeast so I decided not to worry about it. The thick creamy krausen stayed on top for two days and was almost all fallen in this morning.
Temp at pitch was 70F, fermented around 72, but dropped back down to 70 the morning it stopped. It's gotten colder here and now the fermometer is down to 66F. I know it may be some temp shock, but I was also thinking since it is so flocculant, it may just need roused and kept temperature stable to go back to work and finish off the last points.
I'm not too worried yet, I'll take another hydro again tomorrow to see if it's just creeping through the last couple points.
Temp at pitch was 70F, fermented around 72, but dropped back down to 70 the morning it stopped. It's gotten colder here and now the fermometer is down to 66F. I know it may be some temp shock, but I was also thinking since it is so flocculant, it may just need roused and kept temperature stable to go back to work and finish off the last points.
I'm not too worried yet, I'll take another hydro again tomorrow to see if it's just creeping through the last couple points.