Yesterday I made a batch of caribou slobber. When I put it in the primary it bubbled like crazy for 24 hours then stopped completely. Does it need more yeast or just leave it alone. Just seems weird to have stopped so quick.
What yeast? What was the temperature that the beer was fermenting? If the temps were on the high side, the beer will ferment faster. With faster fermentations, the yeast also produce more undesirable compounds that need more time for them to clean up.
Patience, grasshopper.
Danstar Windsor Yale yeast. Germ at 70.deg.
70 degrees ambient? That is going to put the beer at 74-76* during high krausen. That is outright hot for the yeast. It probably fermented very quickly, but definitely threw off some fusels. give it 2-3 more weeks to hopefully clean up, but in the future consider finding a cooler place in the house (62-64* if possible) and placing your fermenter in a water bath on your next batch. I think you will be pleased with the results.
Oh yea, that sounds like Windsor to me. But let er sit a while yet, she is still rollin
Thanks Pietro.
