The brown ale is ready for transfer to secondary, and the triple is ready for keg and bottle. Going to be a productive afternoon here at Mellody Brewing, if I can get off the couch.
Yes, my first batch in almost a year and I make a rookie mistake...I didn't prep my yeast. I didn't make a starter and with such a high gravity beer that was a big mistake. We had active fermentation for about three days, then it just died. I'm pretty sure it had to do with the cold temps in the apartment tied with a bad start to the fermentation. So, I consulted with my local home brew shop owner and a few boards and decided first course of corrective action was the electric blanket to warm the beer back to ideal fermentation temp - 65-75 degrees. That brought some small bubble action, but not enough. Before we repitch more yeast, tonight I added Yeast Energizer. Yup, a magical mixture of yeast nutrients that should jump start the process...think of it as a shot of speed or something I guess. We'll see what happens. We now have yeast energizer and the electric blanket at work - let's hope we get more bubbly action soon.