So I brewed 2 BIAB all grain batches that I’m a bit worried about. Similar thing happened to both beers. They had very vigorous fermentation for about 3 days. Had air lock bubbles once every couple seconds. I could see the wort churning about wildly, and a nice krausen. Then after 3 days the krausen receded and now there is very little airlock activity. It happened to be like -15 degrees for a couple days here and my basement dropped a few degrees. Down to like 59f. Its usually steady at about 65. I used a yeast starter with both batches. I took gravity readings today to see what is going on. The two beers in question are
Milk Stout: 5.25 gal mash temp 151 60 min
9lbs Marris Otter
1.5lbs Organic Chocolate malt
1lb Roasted barley
0.5lbs coffee malt
1lbs lactose sugar
2oz UK Fuggles
1oz Cascade
yeast: 1 smack pack Irish Ale 1084 w/ 1.4L yeast starter
So OG was 1.060 yeast was pitched on 2/8/2014. Today 2/13/2014 the gravity is at 1.040
The second beer is Belgian dubbel 4.25 gal Mash temp: 152 60 min
11lbs Maris otter
0.5lbs Belgian caramunich
0.5lbs belgian special b
0.5lbs caramel/pils
1lb dark candi sugar
2oz german hersbrucker
2oz Saaz
2 smack packs of 3522 Belgian ardennes w/ 1L starter
OG 1.079 yeast pitched on 2/1/2014. now 2/13/2014 gravity is at 1.032
Should I just let them run their course? Add fresh yeast? I did taste both samples and they tasted very good. Real toasty flavor from the stout and the Belgian had the unmistakable Belgian flavor to it.
