Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Quick question on speed of fermentation
Reply
 
LinkBack Thread Tools
Old 05-29-2009, 12:25 AM   #1
snipper_cr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Somewhere in Illinois
Posts: 221
Liked 2 Times on 2 Posts
Likes Given: 1

Default Quick question on speed of fermentation

So I am only on my second extract+specialty grains beer. First one was an ESB brewed with London Ale yeast (8lbs LME, 2lbs steeped specialties). After I pitched the yeast, visible fermentation started (evident bubbling in airlock) about 24 hours, got rather intense then slowed down/stopped around day 4. Ambient temperature was around 74 degrees so a little on the warm side. Taste was still good, maybe a bit estery but I am not sure what that even means having only started home brewing.

This current batch I am working on is an IPA with 9.9lbs of LME and 4lbs of steeped specialty grains. I pitched 1 vial of California Ale yeast then 24 hours later pitched a second one based on recommendation (1.071OG). Fermentation started about 30 hours after initial pitch and got somewhat going, however has been like a crock pot ever since - low and slow. Been over a week and a half and still going about 1 bubble every few seconds. Smells great though! This batch has been fermenting at a much cooler 62 degrees which I think may explain the slower rate.

So I know that there is no problem, I am just trying to learn more. How will a lower temperature fermentation/rate differ than a higher fermentation temperature/rate?

Also I want to take a gravity reading sometime once (if!) the fermentation stops. Other than sanitizing the turkey baster, any recommendations for keeping the beer safe when I take the lid off?

__________________

The "Hops Shortage" is the gods way of punishing us for not making our beers bitter enough.


Primary #1: British Brown
Primary #2: Empty
Primary #3: Empty
Secondary #1: Empty
Keg #1: Chocolate Oatmeal Stout
Keg #2: Hoppy Red

snipper_cr is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2009, 12:32 AM   #2
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Nurmey's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,001
Liked 28 Times on 25 Posts
Likes Given: 6

Default

The beer will be fine when you take the lid off. There is a layer of CO2 sitting on your beer protecting it.
Here are my tips: Sanitize baster, pop the lid, take your sample, read your hydrometer, drink sample.

__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.
Nurmey is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2009, 12:36 AM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,056
Liked 4466 Times on 3251 Posts
Likes Given: 868

Default

As you've noticed, yeast will go gangbusters at higher temperatures but that's not always what we want in our flavor profile. I LOVE california ale yeast fermented at about 62 degrees- clean, without esters. Esters are the name of the "fruity" flavors you get in some yeast strains, and in beers fermented at high temperatures. Often, the fruit is reminiscent of bananas. Slow and steady wins the race, in my opinion! A "hot" ferment can also produce fusel alcohols and other nasty flavors. I have a stick on thermometer (like an aquarium themometer) on my fermenters, because I've seen the temperature of the beer in the fermenter be as much as 8 degrees warmer than the air temperature, due to the heat fermentation produces!

One way to get around using two vials of yeast is by making a starter. A little dry extract and a couple of days, and you can easily grow enough yeast to ferment any size batch. In fact, it might not be strictly necessary, but it's recommended to use a starter with any size batch when you use liquid yeast.

No reason to worry when you remove the lid to take your SG readings. Just be sanitary, and try not to sneeze into it! Oh, and don't return your reading to the fermenter. You can take a taste and see how it's coming along. Then pour out what you don't drink. I always sample my wort, and then the beer as it progresses. With time, you can taste a wort and say, "Oh, wow- this is going to be GOOD!"

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2009, 06:19 AM   #4
snipper_cr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Somewhere in Illinois
Posts: 221
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Thanks for the responses!

Yoop, yeah I forgot about a starter. Actually didn't consider a starter until AFTER I pitched. I posted online about it, and people recommended either a starter or an extra vile. Since I already pitched, decided I should go with the extra vile. Regarding making a starter, lets say your vile comes with, oh, 30 billion cells. You make a starter, is it safe to assume your amount of cells double?

I may be able to find this in Palmer, but why do the number of starting cells matter? I mean theoretically, if you pitch ONE cell, shouldnt it multiply enough in the wort to make enough cells anyways?

Side note, I'm loving the smell coming out of my airlock. Has evolved nicely over the weeks... I am looking forward to this beer already!

__________________

The "Hops Shortage" is the gods way of punishing us for not making our beers bitter enough.


Primary #1: British Brown
Primary #2: Empty
Primary #3: Empty
Secondary #1: Empty
Keg #1: Chocolate Oatmeal Stout
Keg #2: Hoppy Red

snipper_cr is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
quick fermentation temp question stevecaaster All Grain & Partial Mash Brewing 3 12-08-2008 05:18 PM
Quick fermentation question abbeyroadhelp Mead Forum 3 08-05-2008 08:18 PM
cider question.....quick fermentation? rattler_mt Cider Forum 1 02-02-2008 12:35 AM
Question about primary fermentation speed MattD Beginners Beer Brewing Forum 7 09-15-2006 07:59 AM
Quick fermentation question TRedVR6 General Techniques 3 08-30-2005 11:47 PM