Originally Posted by haasfilm
I made my first G-free beer recently.
6 lb. White Sorghum syrup
1 lb. Amber Belgian Candi syrup
1 oz. Tettnang @ 60 mins.
.5 oz. Perle @ 15 mins.
.5 oz. Perle @ flameout
Safale S-04 English ale yeast.
After I had this in my cold basement I moved it to a warmer room after 48 hours without airlock activity. I was a little worried that this yeast would floc too fast if it got too cold. After I moved it there was about a weeks worth of consistent airlock activity. The krausen was different from others I've encountered. Mostly just some bubbles on the surface. Wondering if anyone's experienced such a long fermentation with Sorghum wort/S-04? I will have to take a gravity reading soon as it's slowing down after a week+ in the fermentor.
S-04 usually blows lids off fermenters, second only to hefeweizen yeast for vigorousness and quickness.
My guess is that you just shocked the yeast a bit and they took awhile to wake back up. Not uncommon and your beer will be just fine.