Last Sat am I brewed a NB Choc Milk Stout. Used White Labs Irish Ale WLP004 yeast instead of what came with the kit. (my first brew ever)
I got a real vigorous fermentation on Sunday/Monday, slight slowing on Monday and I was still getting bubbles yesterday. Today, doesn’t seem to be doing much today. I’ve given the carboy a good swirl.
To define my fermentation - Sunday at 9am I had a krausen that covered about 60% of the top of the wort, in 2 hours it was 100% and by 2pm I had to go to a blow off tube as it had blown thru my air lock. Fermentation temp of 68.3 degrees.
So do I have a stuck fermentation? What’s the determining factor? I had a dead on 1051 OG but have no idea where my FG is supposed to be so how do I know if it’s where it’s supposed to be?
I was surprised at how quick the yeast reacted and I had heard that this particular yeast tends to take off fast. Just hoping it didn’t peak too early. On White Labs site reviews some are claiming full attenuation in 72 hours 1070 to 1018 (different brew/technique and I don’t know the guy so I take that with some salt for sure) but the over all theme seems to be that this yeast is particularly aggressive and quick. They’re talking 2 weeks before bottling.
Wondering if I should siphon off to my secondary and then brew again this Sat? I only have the one primary and I know I should be brewing more to get better…