SO I tried brewing all grain for the first time the last weekend of September. It was a pale ale. When I put it in my Fermentation area (little room in garage, it is to damp in basement) on Saturday, the room was a little warmer then I wanted but another brew I have going (Belgian Triple) was going hard core, and the yeasts had the same Temp. scale. I checked the ale the next day and it was bubbling like a nice little beer should. By Wednesday the little valve was flat, no bubbling no CO2. I thought I'd let it sit, maybe it got a little to warm in there and I would wait for these storms to go through and the temp to drop. Well still nothing, should I move it to the secondary and hope for the best or did I mess it up?
I used an east coast ale yeast, hopefully I didn't leave it out to long or something before pitching. ECY10 Old Newark Ale: Sourced
from a now defunct east coast brewery, this pure strain was identified
as their ale pitching yeast. Good for all styles of American and English
ales. Suggested fermentation temp: 60-68°F. Apparent attenuation : 68-72%
The reason I am scared is the Triple is still going, its not bubbling
but the valve is still at the top. I know I am not the most experience
brewer but I cannot see the yeast eating all that sugar in 4 days. My OG was in range and the temp is good... I am a little hesitant to pop the top off to look in and take another gravity reading. I can see lots of foam (krausen?) on the sides of the fermenter though so?
Should I just transfer it over?