ThirstyHobbit

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Hey-
I just did my FIRST batch of partial mash, using 3 lbs Vienna malt mashed with 1lb crystal malt and 1/2 lb of toasted pale malt, finishing with 3lbs of dry extract.
Bubbling started in the primary (I pitched dry yeast that I let "soak" for an hour in some water) but that was sunday and it's tuesday and the bubbling stopped. I've never had this happen so quickly before. Do I need to "disturb" the yeast? It's about 64 in my house, but that didn't affect the fermentation at the beginning? I'm confused at what to do.
Please advise!!!
Thanks

Yooper

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It sounds ok to me, but did you take any hydrometer readings?

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ifishsum

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Leave it be for at least another week, preferably two. I've given my fermenter a small twist or to to be sure, but it's probably not even necessary. Most of them stop bubbling much after a 2-3 days but there's still fermentation happening, also the yeast has a chance to clean up after itself somewhat. RDWHAHB, the bubbles don't really mean much other than it's changed gears.

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ThirstyHobbit

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yes, I did take hydro- at the start it was 1050, and I JUST checked it, and now it's 1010...after two days! I guess I'm okay. Any cause for a "shake" of my fermenter?

Nurmey

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No shaking at this time! Put the "Do not distrub" sign on it for another week or two.

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enohcs

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looks like you're done. I'd move it off the yeast cake and put it in a secondary for a few weeks.

Professor Frink

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Some yeast just works real quick. For example, I've found Pacman and WLP Essex Ale ferment out in a couple days.

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TeleTwanger

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It will be fine but, I wouldn't soak dry yeast for an hour in water. Plain water is bad for yeast. To rehydrate it's recommended to hydrate in about 80F water for 15-30 minutes but no longer.

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ifishsum

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No need to shake. Even though it appears to have fermented out, I would leave it on the yeast cake for at least 7-10 days before racking to secondary. Let it clean itself up a bit. If you don't plan to secondary, leave it longer - I don't bottle prior to 3 weeks total from pitching date. The brew will taste better if you're patient.

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"If you're gonna be an ape, be a hairy one" - Spyder

Primary 2: Edwort's Robust Porter
Secondary 1: LW Pale Ale
Secondary 1: Blackened Soul RIS
Kegged: Dead Guy Ale
Kegged: Rye Pale Ale
Kegged: Haus Pale Ale
Kegged: Nut Brown Ale
Kegged: Afrikan Amber
Kegged: Jock Scott Ale
Kegged: Afrikan Amber

Jaybird

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I am sure you meant "disturb” But ya know "dis-trub" also works! I might use that in the future.

Instead if transferring from primary, its dis-trubing

ya know come to think of it you may have just made up a new word!!!!
opportunities like this don't come along too often

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