perky182
Member
Background - I've been lurking on here awhile and just did my first all grain last Friday, a Belgian Witt.
On to my story. My Belgian Witt went into the fermenter last Friday with a one quart starter made with WLP400. I had a wet towel wrapped around the fermenter to keep the temps down, I'm in Florida, at around 68 degrees. I have had, what I thought was good fermentation, a bubble every second or two, going since Friday night. Fermentation was starting to slow to about a bubble every 20 sec by Wednesday and I figured I'd be racking to the secondary today. Well here is where I am seeking some opinion. Yesterday morning I took the wet towel off, starting to smell funny, and forgot to replace it. When I got home last night the temperature on the fermenter had risen to around 72 and my airlock/bubbler was full of yeast. Fermentation was back to a bubble a second and is still going strong this morning.
So, what are your opinions on the affects of the, what I assume has been, a slow fermentation up until yesterday evening? I know I can just wait it out and see, but I am a paranoid sort and am looking for thoughts or maybe someone who has experienced the same thing.
Thanks,
Dwaine
On to my story. My Belgian Witt went into the fermenter last Friday with a one quart starter made with WLP400. I had a wet towel wrapped around the fermenter to keep the temps down, I'm in Florida, at around 68 degrees. I have had, what I thought was good fermentation, a bubble every second or two, going since Friday night. Fermentation was starting to slow to about a bubble every 20 sec by Wednesday and I figured I'd be racking to the secondary today. Well here is where I am seeking some opinion. Yesterday morning I took the wet towel off, starting to smell funny, and forgot to replace it. When I got home last night the temperature on the fermenter had risen to around 72 and my airlock/bubbler was full of yeast. Fermentation was back to a bubble a second and is still going strong this morning.
So, what are your opinions on the affects of the, what I assume has been, a slow fermentation up until yesterday evening? I know I can just wait it out and see, but I am a paranoid sort and am looking for thoughts or maybe someone who has experienced the same thing.
Thanks,
Dwaine