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Its taking forever... why?
So my second batch was started on 10-25 and sits in my basement. A full month later I checked the SG and it has only changed .022 (from 1.052 to 1.030). Its no where near done!!! I recently taped a heating pad to it thinking it might be to cold. I don't have a thermometer down in the basement, but its a basement in Vermont in November.
Aside from the temp what could be slowing down my brew???
You could have a stuck fermentation. What was your recipe? What yeast did you use? What temperature did you pitch your yeast at?
You should check the temperature in your basement. Its starting to get cold up here in New England and the colder temps could definitely be slowing/stopping your fermentation.
I'd bring your ferementer into a warmer room and give the carboy/bucket a swirl to get the yeast back in suspension. Hopefully that'll get things rockin' again.
Its 55 degrees on top of the bucket (which now has a heating pad under it). Upstairs would be 60-65 degrees. I guess I need to lug it upstairs. I do have an understanding wife...
How important is the starting temp. It was probably 60 degrees. I just left the yeast at RT for a day. Its the English Cider Yeast. I would hate to loose a batch of seasonal yeast.
thanks,
scott
55 is a little low. Are you using the English Cider yeast from White Labs? If so, the website lists its optimum temperatures to be 68-75.
The only reason I asked about your starting temp was because you can kill the yeast if you pitch too hot. But that was before I realized you were talking about cider and not beer.
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