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Old 09-11-2009, 03:56 AM   #1
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Default Fermentation issues with a stout

I am currently in the first fermentation process of making a stout. The bubbles in the air lock stopped after the 3 days. It is currently the 4th day. On day 2, beer was getting in the airlock and it appeared that the airlock was clogged. I took off the lid, cleaned and re-sanitized the lid and everything appeared fine. The air bubbles started up again and they stopped the end of day 3. I opened the lid a little bit just to double check everything was running fine today and there was no foam on the top? Do I have anything to worry about? Should I add more yeast?

Thank you

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Old 09-11-2009, 03:57 AM   #2
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There's alot to read in the beginners beer brewing forums. Have you taken any Hydrometer readings?

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Old 09-11-2009, 03:58 AM   #3
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It sounds normal. The bulk of fermentation can be over pretty quickly, particularly in a warm environment. Wait another 4 days or so and check the SG if you're wondering if it's finished. By then, it should be clearer and taste quite a bit like warm flat beer!

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Old 09-11-2009, 04:00 AM   #4
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I did prior to beginning the fermentation process and everything read fine - 1.05. Should I take another just to double check?

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Old 09-11-2009, 04:03 AM   #5
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Thank you for the quick responses. I'm brewing this in my apt and its hard to keep a steady temp. It's been between 80 and 76.

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Old 09-11-2009, 04:06 AM   #6
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Ouch. Next batch, try to get a bin or cooler, and use a water bath to keep the water temperature (and the temperature inside the fermenter as a result) at 65-68 degrees or lower.

Because fermentation is exothermic, it can actually be 10 degrees warmer inside the fermenter than room temperature. Which means it might have been 88-90 degrees inside the fermenter. That's about 20 degrees higher than most ales should be. It won't harm the beer- it'll still be very drinkable. You may notice some "hot" flavor to it, or some clove-like flavor, but in a stout it shouldn't be too noticeable.

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Old 09-11-2009, 04:07 AM   #7
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Quote:
Originally Posted by jvaron View Post
I did prior to beginning the fermentation process and everything read fine - 1.05. Should I take another just to double check?
I know it's hard when you are first starting out, but try to avoid opening and closing the fermenter as much as possible. Of course if you didn't have a blow-off tube setup and your airlock became clogged that is a great reason to open it up and clean the airlock out. At which time since the fermenter is open you'd might as well take a gravity reading.

What is your recipe? What yeast are you using? What are your fermentation temps?

The answer to these questions can have a huge impact on the fermentation time. Every fermentation is different some might take only a couple days while others can take a couple weeks. Yeast is a living organism and ther are so many variables that can determine how the fermentation process is going.'

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Old 09-11-2009, 04:14 AM   #8
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The yeast is The Nottingham strain.

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Old 09-11-2009, 04:17 AM   #9
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Quote:
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The yeast is The Nottingham strain.
Well, you're quite a bit warmer than Nottingham likes to be for a "clean" taste. (I think that yeast strain's optimum temps are in the 57-70 degree range).

However, it'll still be fine and I think you'll be pleased with your first attempt.
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Old 09-11-2009, 04:18 AM   #10
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Thanks all

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