It’s been a while, and truth be told it’s not going particularly well. I mean, it’s going…it’s just going slow. Here’s a snapshot of the last little while:
|Date||pH||OG/SG||Internal Temp (F)||External Temp (F)||ABV|
|July 28||8.8||1.115||88.3||undocumented (UD)||0|
Bubbles through the airlock have slowed significantly. It’s still fermenting, but you can see by the numbers that it’s slowing down a fair bit. I read up some more on the Lalvin d-47 and it does seem to prefer colder fermentation temperatures. That being said, we’re not really high. I suspect the ultimate culprit is the fact that the yeast has nothing to chew on. We need to find a way to spike the nutrients. Next stop, my local home brew shop. I will ask them how to solve the problem.
I know what you are thinking, and you’re right. I could have done this BEFORE the fermentation. I’m just obstinate. I will have to solicit help from someone with a bit more experience.
More to come soon.