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Old 06-24-2013, 09:59 PM   #1
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Default Slow Churning Fermentation?

Hey guys I pitched my starter to my wort on Thursday, and after I realized my fermenter was too cold for 10 hours or so I finally warmed it up. I then would check on it hourly and all I really saw was a slow churning fermentation the next 36 hours and now there's not much going on.. My last batch seemed to bubble a lot more and my airlock tubing and water bottle were really dirty with blow off foam. Is this normal? Thanks for the help!


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Old 06-25-2013, 04:56 AM   #2
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If you do not have a means of temperature control I strongly advise that you give this consideration. Temperature control throughout the whole brewing process is very important.


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Old 06-25-2013, 05:09 AM   #3
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What yeast?


How do you define "too cold"?

Colder fermentations generally are slower and show less visible activity than warm fermentations, but a long as you're in the yeast's temp range, you should be fine.
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Old 06-25-2013, 03:45 PM   #4
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Quote:
Originally Posted by bwarbiany
What yeast?

How do you define "too cold"?

Colder fermentations generally are slower and show less visible activity than warm fermentations, but a long as you're in the yeast's temp range, you should be fine.
Using White labs San Diego super yeast. And when I threw my fermentor in my kegorator fridge my carboy was at about 55 degrees.. Im really trying to get my fermentor to stay In the 60s
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Old 06-25-2013, 03:52 PM   #5
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Quote:
Originally Posted by BrewByBerg View Post
Using White labs San Diego super yeast. And when I threw my fermentor in my kegorator fridge my carboy was at about 55 degrees.. Im really trying to get my fermentor to stay In the 60s
55 is pretty cold, I don't know how cold will make the yeast go dormant but you were at least getting close. Cold temperatures will make a fermentation slower and less vigorous. In many cases this is what you should be looking for. Hot, fast and vigorous is not good.

Do you have a temperature controller on your kegorator fridge? If not and you are going to use if as a fermentation chamber you should look into getting one.
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Old 06-25-2013, 03:53 PM   #6
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Quote:
Originally Posted by BrewByBerg View Post
Using White labs San Diego super yeast. And when I threw my fermentor in my kegorator fridge my carboy was at about 55 degrees.. Im really trying to get my fermentor to stay In the 60s
55 is pretty cold, I don't know how cold will make the yeast go dormant but you were at least getting close. Cold temperatures will make a fermentation slower and less vigorous. In many cases this is what you should be looking for. Hot, fast and vigorous is not good.

Do you have a temperature controller on your kegerator fridge? If not and you are going to use if as a fermentation chamber you should look into getting one.
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Old 06-25-2013, 09:50 PM   #7
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Quote:
Originally Posted by kh54s10

55 is pretty cold, I don't know how cold will make the yeast go dormant but you were at least getting close. Cold temperatures will make a fermentation slower and less vigorous. In many cases this is what you should be looking for. Hot, fast and vigorous is not good.

Do you have a temperature controller on your kegerator fridge? If not and you are going to use if as a fermentation chamber you should look into getting one.
It has a temperature control gauge that can make it colder if that's what you mean?

The movement inside the fermentor was maybe a couple days.. Do you think I should try and shake up the carboy a little to activate the yeast or should I just leave it?
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Old 06-25-2013, 11:42 PM   #8
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Quote:
Originally Posted by BrewByBerg View Post
It has a temperature control gauge that can make it colder if that's what you mean?

The movement inside the fermentor was maybe a couple days.. Do you think I should try and shake up the carboy a little to activate the yeast or should I just leave it?
You are probably good. I used that same yeast last month and the beer tastes good. I remember the active fermentation seeming shorter (I just wait 2 1/2 - 3 weeks).
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Old 06-26-2013, 01:07 AM   #9
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That yeast is supposed to get the job done super fast. Have you checked your gravity? It might just be done already.
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Old 06-26-2013, 01:26 AM   #10
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If I split up a yeast cake or do a starter, fermentation starts and finishes fast. If I throw the yeast in from the package it slowly works over days and finishes flocks/slow.


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