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sgoehner · 08-23-2011, 02:44 AM

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?

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

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

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

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

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)