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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Fermentation with WLP 002.... Did I make it stop???
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Old 11-13-2013, 02:17 AM   #1
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Default Fermentation with WLP 002.... Did I make it stop???

Hey,
Just got done brewing my second batch... A ESB and I used a WLP 002 yeast for my starter. I bought a cool brewing bag because 1)I don't have the room for a freezer I can control my fermentation temps 2) My first batch was a Imperial IPA and I kept it around the mid 70's so I wanted something to help with temps.... Anyways I started the first fermentation on Sunday and I got up on Monday to check my temps... It went from 64 to 61 over night... I took a bottle out to get my temps around 64-66 degrees.. Just a side note it did get up to 70 this AM because I didn't switch out my frozen bottles soon enough.

I noticed the fermentation started off strong but since Monday night it looks to have stopped and just quit.... Not foamy head or anything... Just wondering if I stopped the fermentation and what is a good temp range for WLP 002? Thanks I hope I don't leave anything out

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Old 11-13-2013, 02:25 AM   #2
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It's good. Leave it be for at least another week then take a gravity reading. Record the trading then take another two or three days later. If it's stable, you're good to bottle /keg.

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Old 11-13-2013, 02:27 AM   #3
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it has a 65-68 range so if you are below 65 it's probably slowed way down, get it back up.

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Old 11-13-2013, 02:28 AM   #4
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you post is a little confusing but i'm assuming you are talking about active fermentation.

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Old 11-13-2013, 02:30 AM   #5
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Should I just let it be it room temp of about 70? If so how long should I let it stay around that temp?

The blow off tube was doing its thing from Sunday from when I came home at lunch... I got home after work and checked the temp of 65 and noticed the blow off tube was very quite

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Old 11-13-2013, 02:31 AM   #6
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Quote:
Originally Posted by eastoak
you post is a little confusing but i'm assuming you are talking about active fermentation.
Yes... Sorry just typed that up while rocking a baby... Lol sorry about that
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Old 11-13-2013, 02:40 AM   #7
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the first 12-18 hrs are critical for fermentation temps in terms of off flavors. after that what's done is done.

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Old 11-13-2013, 03:51 AM   #8
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Okay thanks guys

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Old 11-13-2013, 04:35 PM   #9
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I use this yeast in most beers. I've found that big temp drops will quickly cause the yeast to flocculate and settle. But small changes due to ambient shift aren't a big deal. It is recommended that you ensure the temp stays high at the end of fermentation to encourage cleanup.

On another note, I've had it actively ferment a batch at 59 degrees so it has a nice temp range. I prefer fermenting most beers at 62-64 until it starts to slow down. Then ramp up. If you want a good dose of English character, 68 degrees is a little better.

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Old 11-13-2013, 09:55 PM   #10
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Quote:
Originally Posted by kanzimonson View Post
I use this yeast in most beers. I've found that big temp drops will quickly cause the yeast to flocculate and settle. But small changes due to ambient shift aren't a big deal. It is recommended that you ensure the temp stays high at the end of fermentation to encourage cleanup.

On another note, I've had it actively ferment a batch at 59 degrees so it has a nice temp range. I prefer fermenting most beers at 62-64 until it starts to slow down. Then ramp up. If you want a good dose of English character, 68 degrees is a little better.
True dat ^^^^^^^^^. WLP002 is the same as WY1968ESB. You want to start it out at 63-64*F, run it there a few days and then let it come up to about 68.

If you keep it too cool or drop the temp after it's mostly done, it will floc out and form a very, very firm yeast cake at the bottom which is darn near impossible to rouse unless you gently stir it up with a sanitized spoon.
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