brewbuddynick
Member
Greetings Brewing Enthusiasts,
Embarking on my inaugural journey into crafting an American amber ale has been an exciting venture. With an initial gravity reading of 1.057, fermentation kicked off approximately 36 hours later. Employing the reliable US-05 yeast, I adhered to the manufacturer's guidelines by rehydrating the yeast before pitching.
However, I've observed a slightly slower fermentation pace than my previous experiences with US-05, currently progressing at 4 gravity points per day, as monitored by the Rapt pill.
Now, I find myself at a crossroads and would greatly appreciate your insights. Should I exercise patience and allow the fermentation process to unfold naturally? Is it advisable to consider a slight increase in temperature, perhaps by 1 or 2 degrees Celsius?
Additionally, I have a packet of Verdant IPA yeast at my disposal. Would it be fine to introduce this yeast into the mix, potentially reviving the fermentation?
Your expertise and suggestions will be amazing to hear
Embarking on my inaugural journey into crafting an American amber ale has been an exciting venture. With an initial gravity reading of 1.057, fermentation kicked off approximately 36 hours later. Employing the reliable US-05 yeast, I adhered to the manufacturer's guidelines by rehydrating the yeast before pitching.
However, I've observed a slightly slower fermentation pace than my previous experiences with US-05, currently progressing at 4 gravity points per day, as monitored by the Rapt pill.
Now, I find myself at a crossroads and would greatly appreciate your insights. Should I exercise patience and allow the fermentation process to unfold naturally? Is it advisable to consider a slight increase in temperature, perhaps by 1 or 2 degrees Celsius?
Additionally, I have a packet of Verdant IPA yeast at my disposal. Would it be fine to introduce this yeast into the mix, potentially reviving the fermentation?
Your expertise and suggestions will be amazing to hear