Need Help - Fermentation Sudden Stop

About 5 hours after pitching the yeast, I see good bubbles in the airlock. This morning I wake up and there's no action.

I'm working to heat up the beer to around 75 degrees,

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NavyRob said:

My background: Novice brewer. Have brewed about a dozen times in the last 2 years. Have some equipment beyond the basics, but I haven't broken the bank or gotten my PhD in brewing yet.

So, yesterday I brewed Northern Brewer's Caribou Slobber Ale. I used the dry yeast that came with the kit, but whipped up a yeast starter in the morning to help it out before pitching it. Brewing was uneventful and I pitched the yeast like normal. About 5 hours after pitching the yeast, I see good bubbles in the airlock. This morning I wake up and there's no action whatsoever. The only thing I can think of is that the beer cooled off below when the yeast will work. I've stuck the bucket in a small bathroom and I'm working to heat up the beer to around 75 degrees, but assuming that doesn't work, does anyone have any ideas?

Thanks!

Click to expand...

NavyRob said:

My background: Novice brewer. Have brewed about a dozen times in the last 2 years. Have some equipment beyond the basics, but I haven't broken the bank or gotten my PhD in brewing yet.

So, yesterday I brewed Northern Brewer's Caribou Slobber Ale. I used the dry yeast that came with the kit, but whipped up a yeast starter in the morning to help it out before pitching it. Brewing was uneventful and I pitched the yeast like normal. About 5 hours after pitching the yeast, I see good bubbles in the airlock. This morning I wake up and there's no action whatsoever. The only thing I can think of is that the beer cooled off below when the yeast will work. I've stuck the bucket in a small bathroom and I'm working to heat up the beer to around 75 degrees, but assuming that doesn't work, does anyone have any ideas?

Thanks!

Click to expand...

NavyRob said:

Ok. So I was never able to get the heat in the little room up to 75 anyway. Based on the rest of the house, I'd say at best it got to 70, so I don't think I got it too hot. It was about 70 when I pitched the yeast in the first place, and ambient temperature in the house was about 68.

To answer an earlier question, the yeast I used is Danstar Windsor Ale Yeast. First time I've used that, but it came from Northern Brewer, so I trust that the quality of the yeast was okay.

Based on the recommendations, I opened up the bucket and it looked normal. I took an SG and it came out 1.018. OG was 1.050. My FGs on the other beers I've made have all been in the 1.008-1.012 range, so I'm shooting for 1.010.

But since I had it opened anyway (and because the sample I thiefed out had a slightly bitter taste), I went ahead and siphoned the beer off of the trub and into my carboy. I'll leave it there for 2.5 weeks or so. Hopefully the yeast will eat some more and bring the SG down to near the target.

All things considered, I'm guessing that using the yeast starter (which I've only used once before) caused most of my really active fermentation to happen during the first night. My previous experience has been not to see any bubbling in the airlock until the day after brewing, with peak apparent activity being 2-3 days after brewing.

So, in the end, no harm, no foul. I think the beer is still ok.

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CarnieBrew said:

75 degrees is NOT too warm to pitch at, especially with kit yeast. Kit yeast can survive much worse!

It's a little too warm for optimal fermentation results, sure, but pitching at 75 then bringing your fermentation temp down towards 65 over a couple of hours will be fine for a kit brew.
.

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Yooper said:

I have to disagree with you on that. Sure, the yeast can survive (they can survive up to 120 degrees), but that's not how to create optimum flavors. Yeast get stressed when they cool down, but not when they warm up in their optimum fermentation area.

Try it yourself.

Pitch yeast in a 60 degree wort and allow it to rise to 65.
Pitch another one at 75 degrees, and cool to 65.

You will notice a difference in the final beer. There will be flavor differences, possibly very significant depending on yeast strain. Also, the cooled-down version will probably finish at a higher FG and attenuate less.

There are lots of links and great info on the internet, if others want to investigate this for themselves.

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freisste said:

Thanks, Yooper. I think I understand what you are saying. My practice has been to cool the wort to a degree or two below the optimum range for the yeast (packet says 60-66, I would cool to 58). Then I allow it to slowly warm (in a swamp cooler) to maybe 61 for a few days and then warmer yet (say 65 in this case) over the course of the next week. Is that what you are saying is ideal? I'm hoping so as that has been my practice.

Note: I had terrible fusels in my first batch, so I have done everything possible since then to keep temps in check.

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olz431 said:

I am fermenting the same kit as you right now. i am about 72 hours in and I believe the fermentation has stopped. I had to use a blow off hose the first 24 hours. I didn't rehydrate yeast, nor do I have a hydrometer. I kept the temps from 65-69. The beer is starting to clear out already.

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eastoak said:

if you are in this for the long run you may want to acquire a hydrometer.

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I have to disagree with you on that. Sure, the yeast can survive (they can survive up to 120 degrees), but that's not how to create optimum flavors. Yeast get stressed when they cool down, but not when they warm up in their optimum fermentation area.

Try it yourself.

Pitch yeast in a 60 degree wort and allow it to rise to 65.
Pitch another one at 75 degrees, and cool to 65.

You will notice a difference in the final beer. There will be flavor differences, possibly very significant depending on yeast strain. Also, the cooled-down version will probably finish at a higher FG and attenuate less.

Click to expand...

Yooper said:

75 is way too hot! If the yeast was pitched at that temperature, or worse, even higher, the fermentation is just simply over.

You can check with a hydrometer if you'd like. Or pop it open and look for a krausen ring or remnants of a krausen. I have a feeling it's finishing up.

Click to expand...

Yooper said:

I have to disagree with you on that. Sure, the yeast can survive (they can survive up to 120 degrees), but that's not how to create optimum flavors. Yeast get stressed when they cool down, but not when they warm up in their optimum fermentation area.

Try it yourself.

Pitch yeast in a 60 degree wort and allow it to rise to 65.
Pitch another one at 75 degrees, and cool to 65.

You will notice a difference in the final beer. There will be flavor differences, possibly very significant depending on yeast strain. Also, the cooled-down version will probably finish at a higher FG and attenuate less.

There are lots of links and great info on the internet, if others want to investigate this for themselves.

Click to expand...