drengel
Well-Known Member
ok . i have a porter in the primary right now. its a fairky typical porter, maybe a little on the dark side, i used alot of chocolate malt, crystal 120, black patent, coffee malt, and dark extract, whole leaf fuggles and k-goldings, and about a half cup of saved irish ale yeast slurry that was reactivated in a starter. og was 1.060, higher than expected. i brewed and pitched on wed. it got going by the time i looked at it the next day, was going fast and steady. on fri. i checked and there was no activitty in the airlock, so i swirled it up gently to re-suspend the yeast, but still nothing. i did this again twice yesterday, and nada. if i press on the lid, the airlock bubbles, so something is going on, but slowly. i know a 36 hour ferment is not completely abnormal, but its not happened for me yet, so im worried. the temp in the brew cellar is around 64-66. a little cold i know. i think i want to try and raise the temperature for a couple hours, and see if the yeast reactivates. whats the best semi-controlled way to do this, id like to raise it to around 77, but dont want to shock the yeast. no i havent checked the gravity yet, i dont like opening the lid unless absolutely necesary.