Boatboy24
No longer a newbie, but still clueless.
On Sunday, I started a small batch of Gingerbread Ale using a recipe found in the Brooklyn Brew Shop book of recipes. After pitching the yeast, I had activity in the airlock within a couple hours. Monday morning I awoke to continued bubbling with increased frequency/intensity. By the time I checked again around 9pm last night, the bubbling had stopped and much of the yeast, etc had settled to the bottom. Now, I'm certain there's no way I could have fermented out in a day. Temps in the basement are pretty consistent around 68 degrees and I'm using an english ale yeast. Sadly, I didn't take a hydrometer reading when starting. Any suggestions? I did give the wort a stir last night, hoping to get some air into it. Thanks!
Jim
Jim