Quick to start, quick to finish?
I’m concerned that my Pilsner has come to a sticky end – a stuck fermentation end, that is. The airlock indicates some activity is still going on but it has slowed down dramatically; down to abound one bubble every minute or more. This is after a solid 48 hours or so.
Check out the difference in color between this shot and the one below it. You can see the yeast has been working pretty hard. I’m not taking any action at the moment though as I haven’t taken a gravity reading yet so I don’t know how far along the fermentation has come. I’m wondering whether it will kick up again. I’ve put a blanket around it so hopefully this will raise the temperature slightly and encourage a bit more stimulation!