Fermentation weak?

Hello fellow brewers,

I have a question regarding the fermentation of my most recent brew. It’s my second brew actually, so my thumbs are pretty green. My first brew was an Irish Red, as it entered the 2nd day of fermentation the trub was completely in suspension and remained there for a number of days. On April 20th I brewed a porter, it’s now Thursday night and although it may be fitting, it’s unfortunately as laid back as Bob Marley.:fro: It was going strong within 18 hours, sustained it until today, and now seems to backing off. The trub has never been in suspension and it seems like a very weak fermentation compared to my first brew. Should I be concerned?

Irish Red – OG 47 TG 03 Wyeast California Ale
Porter – OG 58 TG TBD Wyeast Ringwood Ale

When you say "the trub is in suspension," do you mean that there is a krausen? If you are not sure what krausen is, look here: http://stlhops.com/wp-content/uploads/2008/03/beer-569_1600x1200.jpg

BackBayBrewing said:

When you say "the trub is in suspension," do you mean that there is a krausen? If you are not sure what krausen is, look here: http://stlhops.com/wp-content/uploads/2008/03/beer-569_1600x1200.jpg

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It has krausen, quite a decent amount. With the IR, the trub at the bottom of the Carboy was almost all picked up and moving. In the latest brew, the trub has been sitting there and I can't see any movement.

Well, if it has a krausen, and you said it was going strong within 18 hours only to slow today, it could be that it was just a very quick fermentation. Also, it is very likely that it is in fact still fermenting even though you don't think so. You said it is a porter so it is probably a dark color which would make it difficult for you to see activity. Also, it is not uncommon for a batch to have an extremely active fermentation for a day or two and then slow down visibly, but still be fermenting.

Two things. Is it still bubbling? If so, you still have fermentation. Also, you can take a SG reading today, and then take one tomorrow. See if it changes. If it does, you still have fermentation.

I would check both of those things before you get too concerned.

RDWHAHB - There's no need to be concerned this early. Wait 6-7 more days and then check the gravity - every fermentation acts a bit differently and the airlock does not really tell you how it's progressing. There's no point in even checking the gravity this early, just relax and let it do it's thing.

Thats just how the ringwood yeast is. its a pretty strange strain compared to all of the other yeast I have used

what temps are you keeping your fermentation at? If its too hot you can have a quick fermentation that drops out real fast.

RunNakeDnECU said:

what temps are you keeping your fermentation at? If its too hot you can have a quick fermentation that drops out real fast.

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The day after it was pitched it reached 72, which was it's highest. It's been at a steady 67 since.

darkstar79 said:

Thats just how the ringwood yeast is. its a pretty strange strain compared to all of the other yeast I have used

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Thanks for the info!