Scottish Heavy... Fermenting for a week, started great, but really only very active for a couple of days. Looks like I had it at 74 degrees, ideal range 55-70w/ the yeast (which I had in a starter originally). Very little activity now. If I get it cooler, should I see it restart or should I just be doing hydrometer readings periodically... Think it should be in primary at least another week... But advice welcome...
Too high a temp for too long?
- Thread starter jakebeer
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Nateo
Well-Known Member
What's the gravity now? Most of the flavor development happens in the first few days. At this point, cooling it off won't do anything good for you, but with a small chance it could stall the fermentation.
