Stuck ferm?

[urg8rb8]

I started fermenting a double IPA five days ago with an OG of 1.072. The krausen is gone but the current gravity is 1.026. I expect it to come down to 1.010.

If the krausen is gone does that mean the yeast are done doing their job? I'm worried that the gravity is going to be way off. I used BRY-97.

 

[urg8rb8]

Oops... I should have posted this in the fermentation and yeast sub forum.

 

[RedmondUK]

Are you monitoring airlock bubble activity? This is a clear indication if the beer is still fermenting. If you are fermenting in a clear vessel like a carboy, you should be able to see bubbles rising to the top. You can you a flash light to check this. Just because the kruesen has fallen back into the beer doesn't mean it has stopped fermenting. This is what usually happens after about 5 days when the fermentation gas slowed down.


Sent from my iPhone using Home Brew

 

[urg8rb8]

I ferment in buckets unfortunately. But there really isn't any more airlock activity. I increased temp to high sixties now and resuspended the yeast.