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sgoehner 08-23-2011 02:44 AM

Oh darn it
 
Ok, so I kept reading on the site ( I have posted this elsewhere but need some advice), I kept reading that it was better to keep the fermenter cool so as not to get off flavors. My yeast temp was recommended at 65-73 and I was running around 70-71. I put it in a swamp cooler and brought it down to 65-66 and all the bubbling stopped in the airlock. What should I do now?:confused:

SterlingHopper 08-23-2011 02:54 AM

Warm it up again. Take a gravity measurement. Maybe swirl the fermentor to stir up a little yeast from the bottom.

shafferpilot 08-23-2011 03:46 AM

do NOTHING!!! when you cool a fermenter the gas and liquid inside contracts. Airlock activity is NOT an indicator for whether or not fermentation is occuring. Take a gravity reading and leave it alone. Take another reading in a couple days and see if it's dropping or if it has reached FG. Don't start shaking it up and all that crud. If you get a stuck fermentation, those are some steps to attempt, but you are FAR FAR away from measures like that.

I feel the need to say it again:

AIRLOCK ACTIVITY IS NOT A MEASURE OF FERMENTATION.

Grumpybumpy 08-23-2011 03:59 AM

Quote:

Originally Posted by SterlingHopper (Post 3194006)
Warm it up again. Take a gravity measurement. Maybe swirl the fermentor to stir up a little yeast from the bottom.

NOT this

Quote:

do NOTHING!!!
THIS

How long has it been in the fermenter?

sgoehner 08-23-2011 04:16 AM

Quote:

Originally Posted by Grumpybumpy (Post 3194190)
NOT this


THIS

How long has it been in the fermenter?

It has been in since about 11:00 central time on Saturday. I took it out of the ice bath and it is at 68 right now. I have not swirled it at this point.

shafferpilot 08-23-2011 04:18 AM

as it warms up, it'll start bubbling again because the gas and liquid inside will start expanding as the temp climbs. Controlling fermentation temps is a good idea, but if you want to do it, you need a better plan right from the start ;) feel free to ask for help and advice.

ChshreCat 08-23-2011 04:21 AM

Cooler liquid can also hold more CO2. So, as the beer cooled it would have retained more of the CO2 rather than bubbling it away.

Grumpybumpy 08-23-2011 04:22 AM

Try to keep it around 68 or a bit lower, and there's no need to swirl it. I'd wait to take a hydrometer reading until at least Thursday.

edit: I wait at least 9 days until taking my first reading, and I know some on here wait a couple weeks if not 3.

sgoehner 08-23-2011 04:35 AM

Quote:

Originally Posted by shafferpilot (Post 3194241)
as it warms up, it'll start bubbling again because the gas and liquid inside will start expanding as the temp climbs. Controlling fermentation temps is a good idea, but if you want to do it, you need a better plan right from the start ;) feel free to ask for help and advice.

I am definitely learning that and realize that I should have just left it alone.

sgoehner 08-23-2011 04:38 AM

Quote:

Originally Posted by Grumpybumpy (Post 3194248)
Try to keep it around 68 or a bit lower, and there's no need to swirl it. I'd wait to take a hydrometer reading until at least Thursday.

edit: I wait at least 9 days until taking my first reading, and I know some on here wait a couple weeks if not 3.

It is right at 68 now after being out of the swamp cooler, I am going to have to work on the ice additions because the room it is in is running around 72 right now and will go up a little in the next couple of days because of the weather, even though that is the coolest room in the house. I had planned on waiting to take a reading until Monday.

ETA, I am brewing the Northern Brewer Innkeeper Extract with Grains recipe using Wyeast 1768 English Bitter yeast (which I might add smelled amazing)


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