Another newbie question (will they ever end? ) ... just wondering how slow is slow fermentation, and is this something I should be worried about? Pretty much all my brews have pretty rapid fermentation, and it's all done and dusted within 4-5 days of kick-off. This one seems to have slowed down and is just plodding along, albeit still making progress.
For reference, this is a 23L batch with WLP Monastery Ale Yeast, around 7.5kg of malt and a kilo of Belgian candi. This is the largest amount of malt I've ever used in one batch, and I wondered whether that might have something to do with the slow-down on the fermentation - too much sugar? Is that a thing?
For reference, this is a 23L batch with WLP Monastery Ale Yeast, around 7.5kg of malt and a kilo of Belgian candi. This is the largest amount of malt I've ever used in one batch, and I wondered whether that might have something to do with the slow-down on the fermentation - too much sugar? Is that a thing?