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Old 03-16-2012, 08:32 PM   #1
Salamander
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Dec 2011
Ottawa, Ks
Posts: 24


Still a novice, but I was experimenting with a three gallon BIAB brew. After three weeks of fermentation between 62 and 64, beer clear, I moved to a warmer location and it started fermentation again. Hmm. Sanitation is solid.
Recipe: Biab 2/22 APA
5lb 2 row
3 oz light crystal
2 oz cho12
Muntons yeast
5.5 gallons of H2O
Mash between 153-155 for sixty minutes
OG 47
It's clear again. Have any of you ever experienced this?
Need insight.

 
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Old 03-16-2012, 08:34 PM   #2
bethebrew
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Mar 2012
Portland, OR
Posts: 505
Liked 34 Times on 30 Posts


Quote:
Originally Posted by Salamander View Post
Still a novice, but I was experimenting with a three gallon BIAB brew. After three weeks of fermentation between 62 and 64, beer clear, I moved to a warmer location and it started fermentation again. Hmm. Sanitation is solid.
Recipe: Biab 2/22 APA
5lb 2 row
3 oz light crystal
2 oz cho12
Muntons yeast
5.5 gallons of H2O
Mash between 153-155 for sixty minutes
OG 47
It's clear again. Have any of you ever experienced this?
Need insight.
There's a reason Munton's yeast is $1.

 
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Old 03-16-2012, 08:59 PM   #3
Salamander
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Dec 2011
Ottawa, Ks
Posts: 24

Not my normal yeast. I have never used it before.

 
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Old 03-16-2012, 09:18 PM   #4
TheBreweryUnderground
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Dec 2011
Nelsonville, Ohio
Posts: 335
Liked 17 Times on 13 Posts


You were fermenting on the lower end for ales, which tends to take a while. Yeast are much more active the warmer they get, as long as your not above 70ish you won't have to worry about off flavors. Also shaking the carboy rouses the yeast making a more active fermentation, so that could be it as well. Definitely nothin to worry about though.
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Old 03-16-2012, 09:23 PM   #5
rockfish42
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Jun 2010
Merced, CA
Posts: 813
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You might just be forcing CO2 out of suspension from the agitation of moving it and warming it up...

 
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Old 03-16-2012, 10:00 PM   #6
Kealia
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Aug 2010
US
Posts: 547
Liked 44 Times on 37 Posts


Ditto to everthing said (except about comment about the $1 yeast - never used Munton's myself). Nothing to worry about.

 
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Old 03-17-2012, 12:10 AM   #7
bethebrew
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Mar 2012
Portland, OR
Posts: 505
Liked 34 Times on 30 Posts


Quote:
Originally Posted by Salamander View Post
Not my normal yeast. I have never used it before.
How old was the kit it came from?

 
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Old 03-17-2012, 12:12 AM   #8
Reno_eNVy
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Oct 2008
Reno, Nevada
Posts: 6,278
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Quote:
Originally Posted by rockfish42 View Post
You might just be forcing CO2 out of suspension from the agitation of moving it and warming it up...
This.

My first question to OP would be this: by "fermentation" do you mean your airlock bubbled? Because that most certainly does not equal fermentation.
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Old 03-17-2012, 03:18 AM   #9
Salamander
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Dec 2011
Ottawa, Ks
Posts: 24

Thanks for the replies. The airlock went from dormant, clear beer, to a bubble every five seconds. The beer looked the same as day two of fermentation. Bubbles or CO2 were shooting up from the bottom. Glad I woke it up. I hadn't taken a hydrometer reading.

 
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Old 03-17-2012, 04:50 AM   #10
Reno_eNVy
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Oct 2008
Reno, Nevada
Posts: 6,278
Liked 229 Times on 195 Posts


Quote:
Originally Posted by Salamander View Post
I hadn't taken a hydrometer reading.
*sigh* Then you don't know if it started fermenting.

I'll say it again: airlock bubbling does NOT equal fermentation.
__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
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