Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Yeast Fermentation - Tempature Failure
Reply
 
LinkBack Thread Tools
Old 10-07-2011, 06:28 AM   #1
gwdlaw
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Dallas, Texas
Posts: 7
Liked 9 Times on 2 Posts

Default Yeast Fermentation - Tempature Failure

Tried a search on this topic with negative results. I brewed a Pumking clone batch on Sunday. OG was 1.080. Pitched yeast and put carboy into Vinotemp wine cooler set to 66 degrees. Yeast started going crazy in 4-5 hours and Co2 bubbling like crazy in the blowoff tube (at a rate of 5-6 bubbles every second) until today (Thrusday) morning.

We had a power outage. Didn't realize it until I got home at like 7pm tonight. The chamber heated up to approx 78-80 degrees. As soon as I noticed, i restored power to the cooler and it is now back down to 66 degrees. However, now yeast are much less active and the blow off tube is only sending out one bubble every second or two.

Question(s): Is my yeast dormant, dead or is fermentation just slowing down? Will the yeast snap back since the fermentation chamber is at the correct temp now? I pitched two packs of Safeale US-05. Should I pitch another two packs to insure fermentation?

Biggest Question: What would you do???

Any help, advice, expertise would be greatly appreciated. THANKS in advance.

B

__________________
gwdlaw is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2011, 06:48 AM   #2
Ryush806
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Ryush806's Avatar
Recipes 
 
Join Date: Sep 2010
Location: Shreveport, Louisiana
Posts: 776
Liked 88 Times on 62 Posts
Likes Given: 21

Default

I'd do nothing. Your beer is fine. Higher temps equal more (potentially) off flavors; however, most of these are created in the first few days of fermentation. Since you had good temperature control until day four you should have no worries. Your yeast activity has simply slowed down because the bulk of the fermentation is finished. If anything the higher temperatures only helped your yeasty-beasties eat a few more sugars.

__________________

Beer is proof that God loves us and wants us to be happy.
- Benjamin Franklin (and I don't care if this quote has been largely discredited/misquoted...I like it!)

Beer, if drank with moderation, softens the temper, cheers the spirit and promotes health.
- Thomas Jefferson

Ryush806 is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2011, 05:21 PM   #3
gwdlaw
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Dallas, Texas
Posts: 7
Liked 9 Times on 2 Posts

Default

You're probably right. I was just concerned because the evening before the power outage, the yeast were still going crazy. When I came home the evening of the outage, they were barely moving at all. The recipie said to leave the beer in primary for two weeks, so I still have like 9 days to go. Is it normal for yeast to slow down so suddenly? Also, is it normal for aggressive fermentation to only last for 3 days?

__________________
gwdlaw is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2011, 05:47 PM   #4
Hang Glider
Beer Drinker
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Hang Glider's Avatar
Recipes 
 
Join Date: Mar 2007
Location: North Augusta, SC
Posts: 3,160
Liked 149 Times on 119 Posts
Likes Given: 102

Default

Yes, all is normal

Since this is a big beer you might consider 4, even 6 or 8 weeks before bottling, kegging...

__________________
Hang Glider is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2011, 05:55 PM   #5
SenorPepe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Madison, WI
Posts: 688
Liked 18 Times on 15 Posts
Likes Given: 20

Default

The warm temps just kicked the yeast into high gear and they finished fermentation while you weren't looking, I'd bet. You could check the gravity to reassure yourself.

__________________
SenorPepe is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2011, 07:08 PM   #6
gwdlaw
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Dallas, Texas
Posts: 7
Liked 9 Times on 2 Posts

Default

Thanks for the advice. I'll check the gravity this evening and see where it is sitting. Hopefully my mistake won't cause the dreaded bubble-gum or bananna tastes.

__________________
gwdlaw is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2011, 05:40 PM   #7
gwdlaw
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Dallas, Texas
Posts: 7
Liked 9 Times on 2 Posts

Default

UPDATE: I took a SG reading last night and my SG was 1.020 and the taste was pretty darn close to Pumking. You guys were right!!! I guess the increase in temp just kicked the yeast into high gear while i was gone and they pretty much finished the job. I'll take another reading in 48 hours and see if it is still going down.

Thanks so much for the information!! Yall are the best!!!

__________________
gwdlaw is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tempature question. Jtd6628 Fermentation & Yeast 5 08-03-2011 03:58 PM
First Lager, 50% sucess/50% failure Yeast won't go rshosted Fermentation & Yeast 6 01-17-2011 12:50 AM
Propagation Failure? sbushwhacker Fermentation & Yeast 2 03-22-2010 09:54 PM
Fermentation tempature KNOTSANE Fermentation & Yeast 7 12-04-2009 08:12 PM
Fermentation Failure? dregz Fermentation & Yeast 5 08-29-2009 08:31 PM



Newest Threads

LATEST SPONSOR DEALS