My Dad and I brewed a beer about a week ago, and we are concerned about the fermentation: It seemed to have significantly slowed (maybe almost stopped). The temperature in the room were the beer is kept is probably above 70 degrees.
Here are my questions:
1) Did the fermentation progress faster due to the higher temperature?
2) What would be a typical gravity reading for this beer (recipe below)? We forgot to take a reading before we pitched the yeast.
Recipe:
We got this recipe from an employee at a brew store. He improvised the recipe on the fly. We wanted to make a mock-lager without actually lagering.
Makes 5 gallons,
malt extract
3/4 lb. Pilzner malt
1/2 lb dex.
1/4 lb. victory
Hops:
3/4 oz. saaz @ 60min.
1 oz. saaz 10 min.
1/4 oz. saaz 5 min.
Yeast:
European ale yeast wp 011
Here are my questions:
1) Did the fermentation progress faster due to the higher temperature?
2) What would be a typical gravity reading for this beer (recipe below)? We forgot to take a reading before we pitched the yeast.
Recipe:
We got this recipe from an employee at a brew store. He improvised the recipe on the fly. We wanted to make a mock-lager without actually lagering.
Makes 5 gallons,
malt extract
3/4 lb. Pilzner malt
1/2 lb dex.
1/4 lb. victory
Hops:
3/4 oz. saaz @ 60min.
1 oz. saaz 10 min.
1/4 oz. saaz 5 min.
Yeast:
European ale yeast wp 011