Last Sunday I brewed my first batch (NB Irish Red Extract Kit) my OG came out to be 1.04X (how do you read to the thousandth? it was just a bit more than 1.04…) with the original recipe calling for 1.044. I am storing the primary in my basement which has been a stable 62F all week.
I pitched at 68F with the Danstar Nottingham Yeast. I had bubbles in the airlock within 6 hours. Then it went very active (2 bubbles/sec) till Tues. afternoon when it slowed to 1 bubble/30seconds. By Wednesday, there was no action in the airlock, but the temp still read 66 (room air temp is 62). So I figured I was still ok. The temp was 64 on Thursday, and yesterday it matched the 62 in the room.
I told myself that I wouldn’t open the bucket to peak until next week (oxidation and introducing infection has me freaked out). I did put a flashlight to the side to see if I could see krausen and all I can see is a layer that looks “dried” to the side of the bucket about 2 inches above the level of the liquid.
Should I be worried about a stalled fermentation? I honestly was expecting airlock activity or a higher temp. in primary for more than just 5 days. I understand airlock activity or lack thereof doesn’t mean much, but I just really didn’t think the yeast would be done so quick.