Hello all I brewed a one gallon batch of An IPA on Friday. Up until last night the airlock was pretty steady and bubbling away. This morning the airlock has halted and the krausen has subsided a lot expect for a ring around the edge. Could it possibly be too cold?
How warm was the wort? It could possibly be done already. (Though airlock activity is not the best indicator.)
And what was the temperature in the room? I ask because the wort would getting anywhere from a couple degrees to several degrees higher during fermentation. If you were fermenting in the mid to high 70s, that could explain a fast fermentation.
TBH I don't know the strain. I used tha pack that came with the brooklyn brew shop kit. I looked around but I couldn't find any specifics on what kind if yeast they use
i think temps of 65-75 are fine for the room ballpark, and from the few batches i've made some yeasts kind of bubble only for a short time compared to others. but it's still doing stuff behind the scenes. i think general rule is to let your beer ferment 2-3 weeks regardless of what it is, then take quick gravity reading and bottle if it's ready. I think the gravity reading would tell you if its done fermenting - both if the readings are same # days apart, and also if the # is low enough to hit your target FG. IF it's really high then maybe yeast stalled/died. But if its low, then it's bottling time maybe. if its a longer fermenting beer like stout/porter then give it a few more weeks on top of that at least.
