Brewed the Dead Ringer IPA (1 gallon version) but use 3 oz of hops instead of the <1 oz that comes with kit. Pitched yeast (wort was about 64 degrees F and just sprinkled on top rather than my usual rehydrated yeast) about 27 hours ago. Fermenting at about 65 degrees F. There’s a nice 1.5-inch-thick kraeusen but no bubbles thru blow off tube. I don’t smell the typical smell that this stage produces, so I don’t think the screw cap is leaking.
I’ve only brewed about five beers to date and, while the final product has been good, I recently found out that my last beers were fermented at the higher temp range (the fermometer readings were around 72-74. During past brews, I’ve had a very active fermentation period that lasted about 24 hours.
Could the lack of bubbles at this stage be attributed to the fact that I’m fermenting at a cooler temp than I normally do? Are the excessive hops to blame? Any thoughts would be appreciated!