gibbocore
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- 9/8/07
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Hi Y'all,
I've used london ESB and it was bubbling away nicely with a strong krausen until over the last 2 days the foam has subsided and FG has remained steady at 1020 for 48 hours ish.
The vitals;
Mashed at 64 degrees, finished after 75 mins at 63 degrees.
OG 1050
has been fermenting at 18 degrees except the latest reading shows about 16 degrees.
I'm wondering if its slowed due to the temp drop or if this yeast generally slows down towards the end? Should i bring it inside and sit it somewhere warm, as the wyeast website reccomends a diacetyl rest for this yeast as well.
Cheers in advance.
I've used london ESB and it was bubbling away nicely with a strong krausen until over the last 2 days the foam has subsided and FG has remained steady at 1020 for 48 hours ish.
The vitals;
Mashed at 64 degrees, finished after 75 mins at 63 degrees.
OG 1050
has been fermenting at 18 degrees except the latest reading shows about 16 degrees.
I'm wondering if its slowed due to the temp drop or if this yeast generally slows down towards the end? Should i bring it inside and sit it somewhere warm, as the wyeast website reccomends a diacetyl rest for this yeast as well.
Cheers in advance.