First time Ive used this yeast, and airlock activity has slowed drastically after 36 hrs. One packet in a 2 L starter on the stirplate 24 hours. Chilled it 2 days, decanted and pitched at 62 degrees. Took off in 2 hours, maybe less. High kraeusen at 24 hours, constant airlock movement. Checked in on it this morning and the kraeusen dropped to half, airlock is bubbling every 15 seconds or so. Fermenting at 67.
Is it normal for this yeast strain to slow down that quickly?
Normal? What’s normal? Sounded like a vigorous ferment - check the gravity and you’ll know if it is done.
All the ales Ive done to this point go for about 5 days, then slow down. I guess thats what “normal” is in my limited experience. having not used this strain before i was wondering if its a fast worker, as compared to say wlp001.
Whitbread, Ringwood, and the London ESB strains can flocc out pretty early, by my experience they tend to need a bit of rousing to finish fermentation, especially if you underpitch. Take a gravity reading and see if youre done, if not try rousing the yeast a bit.
1.032 this morning. gave it a healthy stir and bumped the temp 2 degrees.
got home last night and it appears the temp increase and rousing did the trick. steady airlock action.
excellent!