I made a Caribou Slobber (doesn’t really matter though because this question isn’t recipe specific).
The yeast went nuts for about 24 hours…then nothing…completely stopped.
So what am I waiting for now? Is it done doing what it needed to do? Can I go to the keg now even though it’s only been a couple days? And if not, please tell me why I need to wait and is there a way to know how long is the correct amount of time to wait.
I am not being impatient…I am perfectly okay waiting as long as I need to…I am just trying to understand better what it’s doing now that I am waiting on (is the flavor profile not where it should be until it’s been closer to weeks?).