callmebruce
Well-Known Member
I know. It can take up to 72 hours for fermentation to start. Frmentation can also start up quick and taper off. And I know I just need to back away from my fermentation bucket and leave it alone!
Brewed up a batch of Cream Ale from extract on Sunday. Boiled almost all of the water. Used about a half gallon from the tap. (I've used up to 2 gallons from the tap with no problems before - but wanted to boil it to get rid of any flouridation/chlorination issues). Hopefully aerated it enough.
Moved the bucket outside and put it in a larger bucket full of cold water to cool it down. Pitched the Nottingham in a glass of luke warm water, then pitched it into the wort after it cooled.
Noticed bubbling about 12-18 hours later. Temps in the room I have the brew bucket in was around 70. Moved the brew bucket into a large cooler and put in a few ice bottles to drop it to 65 degrees.
Not noticing bubbles. I know I'm in the temperature range for Nottingham. Just not sure if I'm seeing a lack of oxygen issue, or if it's just slowed down. Anyway, like the title says - I'll back away from the brewbucket and let the yeast do it's stuff, however slowly it wishes to. It's just very different from the first five or six batches I did, and I expected it to be busy for a bunch of days before slowing down.
Brewed up a batch of Cream Ale from extract on Sunday. Boiled almost all of the water. Used about a half gallon from the tap. (I've used up to 2 gallons from the tap with no problems before - but wanted to boil it to get rid of any flouridation/chlorination issues). Hopefully aerated it enough.
Moved the bucket outside and put it in a larger bucket full of cold water to cool it down. Pitched the Nottingham in a glass of luke warm water, then pitched it into the wort after it cooled.
Noticed bubbling about 12-18 hours later. Temps in the room I have the brew bucket in was around 70. Moved the brew bucket into a large cooler and put in a few ice bottles to drop it to 65 degrees.
Not noticing bubbles. I know I'm in the temperature range for Nottingham. Just not sure if I'm seeing a lack of oxygen issue, or if it's just slowed down. Anyway, like the title says - I'll back away from the brewbucket and let the yeast do it's stuff, however slowly it wishes to. It's just very different from the first five or six batches I did, and I expected it to be busy for a bunch of days before slowing down.