Been searching.... Still not sure or slow fermentation blues.

I brewed a batch of ahs midnight stout last week right before I bounced to see famaily for a week. I did not make a starter and I don't think I aerated as well as I should have. It must have been colder in my apartment than I thought it would be. There seemed to be little sign of bubbling while i was gone in my blow off. I know that's not really agood indicator so I took the lid off my bucket to check it out. My fear was There would be no fermentation. There was signs of krausen but only a small ring of it on the sides like my other beers but much much less. It was also bubbling a little so I'm pretty sure the yeast aren't dead just not very active. I started heating my place and am going to see how that goes but I was wondering if i should pick up yeast nutrients or "swirl" the wort or just leave it alone. I've seen these sugestions before but not in a case exactly like mine.... I think. Also if anyone has a cheap DIY keep your wort warm tip.

Oh yes is 514 dry ale yeast btw.

Don't swirl or fiddle with it too much. What was the room temp? Is the FG in the proper range?

B

Was going to wait to take a gravity reading after I let it warm up a bit. It seems to still be making co2(bubbling in the bucket). I know beers ferment different but there was not even close to the same signs of krausen but I don't have a lot of experience so I don't really know.

Here is the spec sheet for the yeast... http://www.maurivin.com/upload/MAURIBREW ALE TDS.pdf

Unless it was REALLY cold in the room it should be ok. Cool can slow down fermentation but as far as I know will not mess up flavours as opposed to too high of a temp.

Often yeast will be doing its thing with little visible sign of anything. I would not worry or fuss too much and after a few weeks of fermenting you can check the sg.

B

birvine said:

Here is the spec sheet for the yeast... http://www.maurivin.com/upload/MAURIBREW ALE TDS.pdf

Unless it was REALLY cold in the room it should be ok. Cool can slow down fermentation but as far as I know will not mess up flavours as opposed to too high of a temp.

Often yeast will be doing its thing with little visible sign of anything. I would not worry or fuss too much and after a few weeks of fermenting you can check the sg.

B

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Word. Thanks. Guess I just needed a little reasurance. I kind of feel like an over bearing parent with yeast now. How embarrassing.

I brewer a dbl Chocolate Stout two weeks ago and it went FAST! I bet 90% of the fermentation was done in 24 hours with not a lot of krausen - Compared to an Amber I brewer a week ago which is STILL bubbling like there is no tomorrow.

As you said - different brews act so differently it's hard to know if there is something wrong. as birvine said - don't worry about it. yeast know what they are doing.

bubbling shmubbling.... check your gravity. that's the only way to know what those yeasties did to the wort.

NordeastBrewer77 said:

bubbling shmubbling.... check your gravity. that's the only way to know what those yeasties did to the wort.

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Santa and abita Christmas ale romanced the original gravity reading out of my head.