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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Fermentation stopped after 2 days?
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Old 09-03-2012, 04:51 AM   #11
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is it bad that when i added water to the fermenter i was adding poland spring water from the dispenser so it was pretty cold water?

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Old 09-03-2012, 04:02 PM   #12
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is it bad that i added cold water from a poland spring dispenser to bring it up to 5 gallons before pitching the yeast?

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Old 09-03-2012, 04:50 PM   #13
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is it bad that i added cold water from a poland spring dispenser to bring it up to 5 gallons before pitching the yeast?
What was the temperature of the wort when you pitched it?
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Old 09-03-2012, 05:45 PM   #14
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i think it was around 70 or so..

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Old 09-03-2012, 06:06 PM   #15
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"ok, why should i wait so long? does it improve the beer?"

Short answer "yes".

The question you asked, I asked and probably just about everybody who made their first batch asked too. The answer I got was be patient. Time heals just about all beers. At a minimum I give my beers about 4 weeks before bottling. 3 weeks in the bottle and everyone's been pretty good.

The thing you have to do is learn to be patient, give your beer time to clean itself up as others have said. What you should do during this time until you build up an inventory is buy some commercial beers that you would like to try and build up an empty bottle inventory. At the best possible price figure $12 for a case of empties... Costco sells their brand for around $18-20 bucks a case. Bottles clean up easy so you paid $6-8 bucks for a case of beer.

Cheers.

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Old 09-03-2012, 07:12 PM   #16
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i think it was around 70 or so..
Depending on the yeast, recipe, etc. even more time might be warranted. Fermenting too warm can create some off flavors that need time to mellow, or age, out. If you pitched at 70F, then chances are it fermented at 75F, or higher. Different yeast strains can produce different flavors, characteristics, etc. at different temperatures.

Personally, I like my wort to ferment at/below 70F. Often, I'm chilling to under 60F before pitching, and keeping the fermenter where it won't get too warm. During the hot month(s) of summer, that can also involve using a swamp cooler to help moderate the temperature. Luckily, that only seems to happen once, or twice, a year. Mostly due to fermenting in a basement. I'm very glad that where I'm moving to has a full basement for me to use, where I can ferment (and store items). Otherwise, I'd be making a fermentation chamber by spring time.
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Old 09-03-2012, 07:46 PM   #17
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I tasted it before i pitched the yeast and it was pretty sweet. I tested it today 3 days into fermentation and it was pretty bitter. It's an extract cream ale and I hope it doesn't taste that bitter at the end. I was expecting something more malty.

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Old 09-03-2012, 07:56 PM   #18
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I tasted it before i pitched the yeast and it was pretty sweet. I tested it today 3 days into fermentation and it was pretty bitter. It's an extract cream ale and I hope it doesn't taste that bitter at the end. I was expecting something more malty.
At just three days in, chances are you're tasting super-green beer. GIVE IT TIME... Leave it alone for 2-3 more weeks, then sample it. Also understand that the brew will taste different once carbonated. Just be careful to carbonate it to style. Use one of the priming calculators, like this one if you're going to bottle. If you're going to keg, use this chart to figure out psi at temperature (in keezer/kegorator/brew fridge) for the 2 week 'set and forget' method.

If you're going to bottle carbonate, give it at least three full weeks in bottles, before chilling one for 5-7 days and then pour into glass. Read up on pouring bottle carbonated beers too. The extra time in the fridge will help the sediment to compact in the bottle, making for an easier, better, pour into glass.
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Old 09-03-2012, 08:03 PM   #19
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The simple answer is initial fermentation is over. It will now slowly,uneventfully ferment doen to FG. no worries,mate.
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Old 09-03-2012, 08:50 PM   #20
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Ok, I will keep you posted. I will remain patient

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