I brewed the “Irish Red Extract Kit w/ Specialty Grains” (second batch ever) and used Danstar dry yeast- no starter.
Brewing day went fine, poured the yeast directly into the carboy after filling it etc… 1 DAY LATER- there was 1 inch of young looking krausen sitting atop the batch- air lock bubbling like nothing I’ve seen before.
2 DAYS LATER- The krausen had completely subsided and absolutely no bubbling in the airlock… whats happening? Is this the process of a failing batch? Things I should mention before you give me theories:
Couple things actually:
I noticed today (day 3) I actually used Danstar “Windsor” yeast, not the “Nottingham” that should have come with the kit- my bad, but similar yeast strains i think.
This was the first time I reused a batch of star-san sanitizer (but the fact that there was any fermentation at all would seem to indicate that all my equipment was in fact sterile- I measured ph below 3 so I thought it was good)
The fermometer measured higher than 78 on the carboy and since fermentation is inductive, I can only assume warmer within the carboy.
This could just be normal with dry yeast? Its my first time with it.
-Should I repitch some dry yeast in hopes of restarting the fermentation process?
-I already shook it a bit today to try and oxygenate the batch a little more and bring some yeast back into suspension (though very small yeast cake as of yet)