Fermentation with WLP 002.... Did I make it stop??? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Fermentation with WLP 002.... Did I make it stop???

Reply
 
Thread Tools
Old 11-13-2013, 02:17 AM   #1
HopHead_32
Recipes 
 
Jul 2013
Richmond, VA
Posts: 109
Liked 15 Times on 12 Posts



Hey,
Just got done brewing my second batch... A ESB and I used a WLP 002 yeast for my starter. I bought a cool brewing bag because 1)I don't have the room for a freezer I can control my fermentation temps 2) My first batch was a Imperial IPA and I kept it around the mid 70's so I wanted something to help with temps.... Anyways I started the first fermentation on Sunday and I got up on Monday to check my temps... It went from 64 to 61 over night... I took a bottle out to get my temps around 64-66 degrees.. Just a side note it did get up to 70 this AM because I didn't switch out my frozen bottles soon enough.

I noticed the fermentation started off strong but since Monday night it looks to have stopped and just quit.... Not foamy head or anything... Just wondering if I stopped the fermentation and what is a good temp range for WLP 002? Thanks I hope I don't leave anything out
Click image for larger version

Name:	image-585956139.jpg
Views:	306
Size:	35.3 KB
ID:	159860  
__________________
On Deck: Black IPA or Stout
Primary: ESB
Secondary: IPA and Pale Ale
Bottled: IPA and Hard Cider

 
Reply With Quote
Old 11-13-2013, 02:25 AM   #2
ShinyBuddha
Recipes 
 
Dec 2011
San Diego, California
Posts: 348
Liked 17 Times on 17 Posts


It's good. Leave it be for at least another week then take a gravity reading. Record the trading then take another two or three days later. If it's stable, you're good to bottle /keg.

 
Reply With Quote
Old 11-13-2013, 02:27 AM   #3
eastoak
Recipes 
 
Jan 2011
oakland, california
Posts: 3,292
Liked 159 Times on 149 Posts


it has a 65-68 range so if you are below 65 it's probably slowed way down, get it back up.

 
Reply With Quote
Old 11-13-2013, 02:28 AM   #4
eastoak
Recipes 
 
Jan 2011
oakland, california
Posts: 3,292
Liked 159 Times on 149 Posts


you post is a little confusing but i'm assuming you are talking about active fermentation.

 
Reply With Quote
Old 11-13-2013, 02:30 AM   #5
HopHead_32
Recipes 
 
Jul 2013
Richmond, VA
Posts: 109
Liked 15 Times on 12 Posts


Should I just let it be it room temp of about 70? If so how long should I let it stay around that temp?

The blow off tube was doing its thing from Sunday from when I came home at lunch... I got home after work and checked the temp of 65 and noticed the blow off tube was very quite
__________________
On Deck: Black IPA or Stout
Primary: ESB
Secondary: IPA and Pale Ale
Bottled: IPA and Hard Cider

 
Reply With Quote
Old 11-13-2013, 02:31 AM   #6
HopHead_32
Recipes 
 
Jul 2013
Richmond, VA
Posts: 109
Liked 15 Times on 12 Posts


Quote:
Originally Posted by eastoak
you post is a little confusing but i'm assuming you are talking about active fermentation.
Yes... Sorry just typed that up while rocking a baby... Lol sorry about that
__________________
On Deck: Black IPA or Stout
Primary: ESB
Secondary: IPA and Pale Ale
Bottled: IPA and Hard Cider

 
Reply With Quote
Old 11-13-2013, 02:40 AM   #7
eastoak
Recipes 
 
Jan 2011
oakland, california
Posts: 3,292
Liked 159 Times on 149 Posts


the first 12-18 hrs are critical for fermentation temps in terms of off flavors. after that what's done is done.

 
Reply With Quote
Old 11-13-2013, 03:51 AM   #8
HopHead_32
Recipes 
 
Jul 2013
Richmond, VA
Posts: 109
Liked 15 Times on 12 Posts


Okay thanks guys
__________________
On Deck: Black IPA or Stout
Primary: ESB
Secondary: IPA and Pale Ale
Bottled: IPA and Hard Cider

 
Reply With Quote
Old 11-13-2013, 04:35 PM   #9
kanzimonson
Recipes 
 
Aug 2009
Charlottesville, VA
Posts: 2,174
Liked 44 Times on 40 Posts


I use this yeast in most beers. I've found that big temp drops will quickly cause the yeast to flocculate and settle. But small changes due to ambient shift aren't a big deal. It is recommended that you ensure the temp stays high at the end of fermentation to encourage cleanup.

On another note, I've had it actively ferment a batch at 59 degrees so it has a nice temp range. I prefer fermenting most beers at 62-64 until it starts to slow down. Then ramp up. If you want a good dose of English character, 68 degrees is a little better.

 
Reply With Quote
Old 11-13-2013, 09:55 PM   #10
BigFloyd
 
BigFloyd's Avatar
Recipes 
 
Dec 2012
Tyler, Texas
Posts: 5,265
Liked 759 Times on 652 Posts


Quote:
Originally Posted by kanzimonson View Post
I use this yeast in most beers. I've found that big temp drops will quickly cause the yeast to flocculate and settle. But small changes due to ambient shift aren't a big deal. It is recommended that you ensure the temp stays high at the end of fermentation to encourage cleanup.

On another note, I've had it actively ferment a batch at 59 degrees so it has a nice temp range. I prefer fermenting most beers at 62-64 until it starts to slow down. Then ramp up. If you want a good dose of English character, 68 degrees is a little better.
True dat ^^^^^^^^^. WLP002 is the same as WY1968ESB. You want to start it out at 63-64*F, run it there a few days and then let it come up to about 68.

If you keep it too cool or drop the temp after it's mostly done, it will floc out and form a very, very firm yeast cake at the bottom which is darn near impossible to rouse unless you gently stir it up with a sanitized spoon.
__________________
Good Temp Control -----> Happy Yeast ------> Tasty Brew

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Help me Make my yeast stop fermenting Closetairlock Winemaking Forum 6 04-26-2013 11:52 AM
Time to stop lurking about and make some beer Vinnyb722 Extract Brewing 14 09-13-2012 10:03 PM
Did my fermentation stop ?? wrangler83 Beginners Beer Brewing Forum 9 07-27-2012 11:51 PM
My IPA is mellowing out.. make it stop! spiffcow Beginners Beer Brewing Forum 5 01-30-2010 02:42 PM
Stop Fermentation. Please help! Scrimgouer Beginners Beer Brewing Forum 6 02-21-2007 04:43 PM


Forum Jump