Hi All, I'm a relatively new brewer, and I am having what seems to me like a strange fermentation. This was my 2nd all-grain batch (1 Gal) Liberty Cream Ale kit from Midwest Brewing:
Yeast- Munton's Active Brewing Yeast, 6 gr.;
Hops- U.S. Fuggle 0.25 Oz;
Grains- 1.5 Lbs. Breiss 2-row, 0.25 Lbs. flaked corn, and 0.25 Breiss caramel 10° L.
Brew day was 12/12/2015.
The mash was done for 60 min. at 151-152° F. Sparge water was 165° F. I aerated by pouring the cooled wort back and forth from brew kettle to fermenter 4 times (which is my usual method, and has provided good results in the past). I pitched the entire yeast packet (dry) when wort was cooled to 70° F. The fermenter (plastic bucket) was stored at 63-64° F. It began a slow fermentation about 4 hours later, but it soon stopped altogether (by the next morning). For a week there was no activity, despite some gentle rousing. I bought another packet of the same yeast and pitched it, and roused it more vigorously. After some initial intense bubbling (from the rousing), it stopped again and there was no activity at all, until 12/24/2015 when it finally started bubbling through the lock, and continues today.
Anyone have any ideas about what is going on? I want to do another all-grain kit, but I want to know if I need to change something about my procedures.
Thanks.