sonofgrok

Recipes 

Wort cooled off so I took a hydrometer reading. 1.042 on the dot. Somehow Yooper predicted this exactly...

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sonofgrok

Recipes 

I usually just soak my yeast in spring water for a 20 minutes and pitch it. For some reason this time I decided to sweeten a little bit of wort and soak the yeast in that for a bit (not sure this actually accomplished anything of value). Then I pitched it.

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"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

sonofgrok

Recipes 

Put the lid on the fermenter, gave it a dunce cap (airlock), and stuck it in its dark little corner to think on what its done. Barring anything catastrophic, next big update will be in 2 weeks when its done doing its deed. (yes, that red arrow is actually in my brew closet. It gets really annoying).

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DrunkleJon

Recipes 

Thank you. And thats why I come to HBT. Learn something new every time I visit.

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On Deck: Wheat of some sort
Fermenting:Apfelwein, Centennial Blonde
Kegged: Cream Ale, Apfelwein, Pale Ale, Octoberfest
Bottled: American Amber/Red Ale

Spicemon1972

Recipes 

Did you aerate the wort? Just asking because it is standard practice to aerate the wort after you cool it to put oxygen back into solution for use by the yeast in the lag phase (rapid reproduction). Without aeration, you could wind up with incomplete fermentation since the yeast will not have enough oxygen to reproduce enough to be able to ferment out the sugars completely.

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sonofgrok

Recipes 

I vigorously stirred the heck out of it with a big spoon. Does that count?

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Spicemon1972

Recipes 

I've not heard of aeration by stirring with a big spoon (hopefully a sanitized spoon!). From your post, you topped off and cooled in your fermentor so transferring the cooled wort into the fermenter would not have happened. I don't think that stirring will introduce the needed oxygen, but I'm not 100% sure and will defer to Yooper or another of this site's very knowledgable gurus for the answer.

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Yooper

Recipes 

Yep, that works great!

Stirring/pouring/splashing/shaking/etc all do about the same job.

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sonofgrok

Recipes 

Its officially bubblin' so something must have gone right. Vigaspooneration was hopefully successful then. That is the new technical term for sanitized vigorous spoon aeration according to the international encyclopedia of technorama existing in my head.

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"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

Spicemon1972

Recipes 

That's why I keep coming back day after day. Always learning new things - Vigaspooneration. I am going to drop that into conversation and watch people's heads spin.
Cheers, sonofgrok!

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