This is my second batch - a Ska Hopus Moderandi clone that uses S-04 dry yeast. For this batch, I've really tried to watch the temperature and per suggestions from this forum have kept the fermentation temp between 60-64 degrees in a water/ice bath (i.e. swamp cooler). Its been a week of straight bubbles in the fermentor (although much slower now at day 7), after the first 2 days of inactivity. Just curious if this is typical for this yeast and temperature? My first batch bubbled furiously for 2 days at 74F and then stopped.
Here's my process:
day 1: Started at 70F in the fermentor. OG: 1.065. Cooled to 58F before pitching yeast (no rehydration).
day 2: came home from work and fermentation had not started. Fermentor was still at 58F - did not get a big spike in temp like I thought. Probably too cool to start. Warmed slowly to 62F.
day 3: Bubbling good at 62F
days 4-9: Kept at mostly 62, but in range of 62-64F. Bubbling good for days 4-7 and then slower on days 7-9.
I had a hard time with temp control at first, over estimating the amount of ice I would need. In my basement, ended up using just 1 16oz frozen bottle every 12 hours to keep at 62-64F.
Here's my process:
day 1: Started at 70F in the fermentor. OG: 1.065. Cooled to 58F before pitching yeast (no rehydration).
day 2: came home from work and fermentation had not started. Fermentor was still at 58F - did not get a big spike in temp like I thought. Probably too cool to start. Warmed slowly to 62F.
day 3: Bubbling good at 62F
days 4-9: Kept at mostly 62, but in range of 62-64F. Bubbling good for days 4-7 and then slower on days 7-9.
I had a hard time with temp control at first, over estimating the amount of ice I would need. In my basement, ended up using just 1 16oz frozen bottle every 12 hours to keep at 62-64F.