So I brewed up a wedding beer for my buddy’s upcoming wedding this past Saturday. I made a 1200 ML starter Thursday night with yeast bay Vermont Ale and let it spin on stir plate for 24 hours then put flask in the fridge Friday night (the starter never developed any foam on top, which seemed odd but it had a good slug of yeast in the bottom after cold crashing so I assumed all was ok). Brewed the Off the Topper kit per my buddy’s request and brewday went off without a hitch, 75% efficiency. Chilled to 68 then pitched the yeast (which I set out several hours beforehand to warm up, decanted and pitched Saturday night) and left it to sit in my swamp cooler bucket. Checked it Sunday around noon before we left and saw signs of active fermentation so I put another ice bottle in, wrapped the carboy with soaked rags and left town.
Came back Tuesday and checked on it, temp was right around 70 on fermometer, maybe a tick higher but the krausen ring was barely above the beer and had dropped. Here is what it looks like this evening:
It’s still slowly bubbling away so it’s still clearly working, but I did this same beer less than a month ago (with Omega DIPA Ale yeast) and by now the beer was begging to drop clear and the krausen ring was up in the lid where it normally should be for 6 gallons in 6.5 gal carboy. I’ve brewed this beer annually for the past three years with the Yeast Bay Yeast and this is the first time I’ve experienced this. I know I’m overreacting and it will most likely be fine but this is just progressing much more slowly and less “normal” than any of my fermentations for the past 3 years and I’m getting a bit nervous. I will take a gravity reading Saturday to see where it’s at. Anything else I can do other than wait it out? Just overly worrying because it’s for a wedding and I want it to be great!