“Lengthy” is a relative term…but here’s the background:
Brewed the NB Caribou Slobber last Saturday (1/7). I was working with a buddy and we also did the Bourbon Barrel Porter. We pitched both of them at 66 - 68 F wort temp. Things went merrily on their way for several days…the porter krausen rose almost into the carboy neck and has since fallen down and is all gone now…however the caribou slobber still has a good inch on it and it’s not going away…I’m not seeing the customary “action” in the beer under the krausen…totally still.
Any ideas on why this would happen? I assume it is still fermenting, But all the other 5-6 extract kits I’ve done have mostly finished visbile signs of primary fermentation within a 4-5 days like the porter has done.
Why is the slobber being such a slowpoke?!?
Just one of the interesting puzzles I have been contemplating while enjoying the fruits of previous labors!