Ok here is the problem, I started this brew on saturday about 5pm. It
seemed to be fermenting weakly on sunday. Then sunday night on to
monday nothing no bubbles. The Hydrometer has gone form OG1.052 to
1.032. The room temp is about 65-68 the fermenter temp (stick-on on the
side) is 70. So here it is Monday night over 48 hours and considering
2 options.
A:) use the dreaded bread yeast OR

B:) Wait till Tomorrow and get some new ale yeast.

P.S. My local brew shop wasnt open today thats why I didnt get any
today

Thanks
LB

"Lennybuzz" <lennybuzz@hotmail.com> wrote in message
news:1132016116.178899.25220@g44g2000cwa.googlegroups.com...[color=blue]
> Ok here is the problem, I started this brew on saturday about 5pm. It
> seemed to be fermenting weakly on sunday. Then sunday night on to
> monday nothing no bubbles. The Hydrometer has gone form OG1.052 to
> 1.032. The room temp is about 65-68 the fermenter temp (stick-on on the
> side) is 70. So here it is Monday night over 48 hours and considering
> 2 options.
> A:) use the dreaded bread yeast OR
>
> B:) Wait till Tomorrow and get some new ale yeast.
>
> P.S. My local brew shop wasnt open today thats why I didnt get any
> today
>
> Thanks
> LB
>[/color]


I'd go with option B if those were my only two options. However for option
C; I would say just wait another week and check the gravity again.

Duke

Lennybuzz wrote:
[color=blue]
> Ok here is the problem, I started this brew on saturday about 5pm. It
> seemed to be fermenting weakly on sunday. Then sunday night on to
> monday nothing no bubbles. The Hydrometer has gone form OG1.052 to
> 1.032. The room temp is about 65-68 the fermenter temp (stick-on on the[/color]

Your right, that is Odd. Shake it up if you haven't already. This has been
the #1 benificient action on slow fermentation for me; in addition to
adding air bubbles to hot wort through cooling of wort with high pressure
cold water. hey, that rhymed. It really dropped that much!? I have to ask,
how much sugar did you use; in all it's form- malt, dextrose, sucrose...
fructose. You've got stuck fermentation and need to either add yeast
nutrients and give it a good shake or ... well aerate it somehow. Before
you follow my instructions to the T, though, check BYO for advice on stuck
fermentation; the link is at the bottom. My huckleberry trappist ale is
slamin to the max, I've racked it a second time and am wondering how long I
should wait. The hops and berries were a mess but scooped them out and
while I was at it, tasted some; was rich, to say the least, but I couldn't
detect the yeast profile; esters and such. I'm thinking for a name,
perhaps 'SuperMinniFreshalistic HopEalaQuencious'; except I couldn't really
taste any hops either though I used ~3.5 ounces. Go figure. Suggestions
on a name?
Hope this finds you well,
-gcitagh

[url]http://www.byo.com/[/url]