Need Help - Fermentation Sudden Stop - Page 2 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Need Help - Fermentation Sudden Stop
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 01-21-2013, 07:09 PM   #11
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 68,515
Liked 7369 Times on 5209 Posts


Quote:
Originally Posted by CarnieBrew View Post
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.
.
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.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 01-21-2013, 07:28 PM   #12
freisste
Recipes 
 
Sep 2012
Ann Arbor, Michigan
Posts: 2,497
Liked 335 Times on 273 Posts


Quote:
Originally Posted by Yooper

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.
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.



 
Reply With Quote
Old 01-21-2013, 07:40 PM   #13
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 68,515
Liked 7369 Times on 5209 Posts


Quote:
Originally Posted by freisste View Post
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.
Yes, that's exactly what I'm saying! There are lots of sources out there- the book "Yeast" by Chris White and Jamil Zainasheff, podcasts on the Brewing Network with John Palmer, and so on discussing this.

Yeast health is the #1 cause of good (or bad) results!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 01-21-2013, 09:23 PM   #14
freisste
Recipes 
 
Sep 2012
Ann Arbor, Michigan
Posts: 2,497
Liked 335 Times on 273 Posts


Thanks!

 
Reply With Quote
Old 01-22-2013, 04:11 PM   #15
olz431
Recipes 
 
Jan 2013
Milwaukee, WI
Posts: 237
Liked 15 Times on 14 Posts


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.

 
Reply With Quote
Old 01-22-2013, 05:03 PM   #16
eastoak
Recipes 
 
Jan 2011
oakland, california
Posts: 3,287
Liked 158 Times on 148 Posts


Quote:
Originally Posted by olz431 View Post
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.
if you don't have a hydrometer you can't know for sure what is going on with the fermentation, my guess is a good as yours in this case. just because the beer clears out does not mean that the fermentation is over. if you are in this for the long run you may want to acquire a hydrometer.

 
Reply With Quote
Old 01-22-2013, 07:47 PM   #17
freisste
Recipes 
 
Sep 2012
Ann Arbor, Michigan
Posts: 2,497
Liked 335 Times on 273 Posts


Quote:
Originally Posted by eastoak
if you are in this for the long run you may want to acquire a hydrometer.
They are less than $10. I would say it is worth it for this batch, even if you plan on quitting after immediately afterward.

 
Reply With Quote
Old 01-26-2013, 11:40 PM   #18
olz431
Recipes 
 
Jan 2013
Milwaukee, WI
Posts: 237
Liked 15 Times on 14 Posts


I bought a hydrometer and as of yesterday it was at 1.017 and mighty tasty.
__________________
Mmmmmmm BEER.
Primary 1: Citrarillo IPA
Primary 2: Big Baltic Porter
Primary 3: Full Nelson Pale Ale
Secondary 1/ Primary 4: Rochefort 9
Primary 5:
Bottled: Zombie Dust, Yoopers House Ale, DFH 90 clone, Two Hearted Ale, Dead Guy, Dundalk Irish Heavy

 
Reply With Quote
Old 01-27-2013, 04:29 PM   #19
beergolf
HBT_SUPPORTER.png
 
beergolf's Avatar
Recipes 
 
Jan 2011
collingswood, nj
Posts: 5,782
Liked 1116 Times on 759 Posts


Quote:
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.
This is the best advice about yeast that every brewer could use to produce better beers.

 
Reply With Quote
Old 02-08-2013, 04:24 AM   #20
Hateplow
Recipes 
 
Feb 2013
Posts: 3
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Yooper

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.
I don't agree with 75* being way to hot. You can keep the fermentor at a nice 68* but once fermentation starts it is not uncommon for the fermentor to go up a few degrees because of the yeast activity. Yeast can stay alive past 100*

My Ipa's are always in the mid 70s during fermentation and they come out stellar.

I wouldn't worry one bit . Rdwdahb



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How do you stop fermentation? kgoodwi2 Fermentation & Yeast 3 07-12-2011 04:25 AM
0 fermentation for 6 days then sudden activity?!?!?! cyborgmexican Fermentation & Yeast 10 08-24-2010 05:07 AM
what to do when fermentation seems to stop Treshombres Beginners Beer Brewing Forum 6 02-16-2010 04:39 PM
Looking to stop fermentation smarek82 Fermentation & Yeast 7 01-15-2010 09:44 PM
when to stop fermentation? jacob1484 Cider Forum 10 12-22-2009 04:11 AM


Forum Jump