Pumpkin ale i brewed, fermentation has slowed. Brewed sunday, checked it monday after work, and fermentation was doing good. Checked it yesterday, and it has slowed quite a bit. I took the carboy out and swirled it to get the yeast going again.
I normally would just wait it out, and not have a problem, but the danstar Windsor ale yeast concerns me. Recommended temps were 64-70, and i had my fermentation chamber set at 72-68. So i lowered my temps as well.
Is this yeast, just slow to ferment?
ETA: Headin off to lunch.
This post was edited on 10/26 at 11:09 am