Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Weird

Reply
 
LinkBack Thread Tools
Old 03-16-2012, 08:32 PM   #1
Salamander
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Ottawa, Ks
Posts: 24
Default Weird

Still a novice, but I was experimenting with a three gallon BIAB brew. After three weeks of fermentation between 62 and 64, beer clear, I moved to a warmer location and it started fermentation again. Hmm. Sanitation is solid.
Recipe: Biab 2/22 APA
5lb 2 row
3 oz light crystal
2 oz cho12
Muntons yeast
5.5 gallons of H2O
Mash between 153-155 for sixty minutes
OG 47
It's clear again. Have any of you ever experienced this?
Need insight.

__________________
Salamander is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 08:34 PM   #2
bethebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Portland, OR
Posts: 491
Liked 29 Times on 25 Posts
Likes Given: 18

Default

Quote:
Originally Posted by Salamander View Post
Still a novice, but I was experimenting with a three gallon BIAB brew. After three weeks of fermentation between 62 and 64, beer clear, I moved to a warmer location and it started fermentation again. Hmm. Sanitation is solid.
Recipe: Biab 2/22 APA
5lb 2 row
3 oz light crystal
2 oz cho12
Muntons yeast
5.5 gallons of H2O
Mash between 153-155 for sixty minutes
OG 47
It's clear again. Have any of you ever experienced this?
Need insight.
There's a reason Munton's yeast is $1.
__________________
bethebrew is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 08:59 PM   #3
Salamander
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Ottawa, Ks
Posts: 24
Default

Not my normal yeast. I have never used it before.

__________________
Salamander is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 09:18 PM   #4
TheBreweryUnderground
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Chicago, Illinois
Posts: 334
Liked 13 Times on 12 Posts
Likes Given: 9

Default

You were fermenting on the lower end for ales, which tends to take a while. Yeast are much more active the warmer they get, as long as your not above 70ish you won't have to worry about off flavors. Also shaking the carboy rouses the yeast making a more active fermentation, so that could be it as well. Definitely nothin to worry about though.

__________________

“… Besides, the Word is the principal part of baptism. If in an emergency there’s no water at hand, it doesn’t matter whether water or beer is used.” ~Martin Luther

TheBreweryUnderground is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 09:23 PM   #5
rockfish42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Merced, CA
Posts: 814
Liked 18 Times on 17 Posts
Likes Given: 5

Default

You might just be forcing CO2 out of suspension from the agitation of moving it and warming it up...

__________________
rockfish42 is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 10:00 PM   #6
Kealia
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: US
Posts: 502
Liked 29 Times on 26 Posts
Likes Given: 1

Default

Ditto to everthing said (except about comment about the $1 yeast - never used Munton's myself). Nothing to worry about.

__________________
Kealia is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2012, 12:10 AM   #7
bethebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Portland, OR
Posts: 491
Liked 29 Times on 25 Posts
Likes Given: 18

Default

Quote:
Originally Posted by Salamander View Post
Not my normal yeast. I have never used it before.
How old was the kit it came from?
__________________
bethebrew is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2012, 12:12 AM   #8
Reno_eNVy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Reno_eNVy's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Reno, Nevada
Posts: 6,200
Liked 195 Times on 164 Posts
Likes Given: 61

Default

Quote:
Originally Posted by rockfish42 View Post
You might just be forcing CO2 out of suspension from the agitation of moving it and warming it up...
This.

My first question to OP would be this: by "fermentation" do you mean your airlock bubbled? Because that most certainly does not equal fermentation.
__________________
Primary: air and sadness =(

Kegged: Cascadian Dark Ale

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!
Reno_eNVy is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2012, 03:18 AM   #9
Salamander
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Ottawa, Ks
Posts: 24
Default

Thanks for the replies. The airlock went from dormant, clear beer, to a bubble every five seconds. The beer looked the same as day two of fermentation. Bubbles or CO2 were shooting up from the bottom. Glad I woke it up. I hadn't taken a hydrometer reading.

__________________
Salamander is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2012, 04:50 AM   #10
Reno_eNVy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Reno_eNVy's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Reno, Nevada
Posts: 6,200
Liked 195 Times on 164 Posts
Likes Given: 61

Default

Quote:
Originally Posted by Salamander View Post
I hadn't taken a hydrometer reading.
*sigh* Then you don't know if it started fermenting.

I'll say it again: airlock bubbling does NOT equal fermentation.
__________________
Primary: air and sadness =(

Kegged: Cascadian Dark Ale

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!
Reno_eNVy is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools