Hello there! This past Saturday, I brewed an IPA that ended up coming in at OG 1.060.
I used one packet of WLP060 American Ale yeast which had been bubbling away at about 73 degrees until yesterday, when all airlock activity stopped. I know I've read a million times that airlock activity does not always indicated how well fermentation is going.
Few questions for you folks:
1. Do you think I should have pitched two packs of years rather than one?
2. When should I start testing gravity to see if the fermentation is stuck?
3. How do I go about fixing a stuck fermentation is such is the case? Do i just pitch more yeast?
Any advise would be greatly appreciated! Thanks!
EDIT: I should add, I can still see stuff swimming around inside the carboy...does that have any bearing on whether or not the yeast is active?