Five gallon commercial kit (porter), with Dry Wyeast. Fermentation stalled after about four days of "gentle fermentation" nothing aggressive as I am accustomed to (generally use liquid yeast from White Labs). Let it set stalled for another week, then did a gravity check. Gravity of 1.024 seemed high for a finish, but since I didn't have time to bottle anyway, I let it set. Next day, here come the bubbles and we are fermenting again. I haven't use dry yeast often, although I have a grasp of what happened, I'd like to know why, or at least have a better idea. Brew on brother!
- posted
19 years ago