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Old 10-21-2008, 10:33 PM   #1
ThirstyHobbit
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Hey-
I just did my FIRST batch of partial mash, using 3 lbs Vienna malt mashed with 1lb crystal malt and 1/2 lb of toasted pale malt, finishing with 3lbs of dry extract.
Bubbling started in the primary (I pitched dry yeast that I let "soak" for an hour in some water) but that was sunday and it's tuesday and the bubbling stopped. I've never had this happen so quickly before. Do I need to "disturb" the yeast? It's about 64 in my house, but that didn't affect the fermentation at the beginning? I'm confused at what to do.
Please advise!!!
Thanks

 
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Old 10-21-2008, 10:34 PM   #2
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Quote:
Originally Posted by ThirstyHobbit View Post
Hey-
I just did my FIRST batch of partial mash, using 3 lbs Vienna malt mashed with 1lb crystal malt and 1/2 lb of toasted pale malt, finishing with 3lbs of dry extract.
Bubbling started in the primary (I pitched dry yeast that I let "soak" for an hour in some water) but that was sunday and it's tuesday and the bubbling stopped. I've never had this happen so quickly before. Do I need to "disturb" the yeast? It's about 64 in my house, but that didn't affect the fermentation at the beginning? I'm confused at what to do.
Please advise!!!
Thanks
It sounds ok to me, but did you take any hydrometer readings?
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Old 10-21-2008, 10:36 PM   #3
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Leave it be for at least another week, preferably two. I've given my fermenter a small twist or to to be sure, but it's probably not even necessary. Most of them stop bubbling much after a 2-3 days but there's still fermentation happening, also the yeast has a chance to clean up after itself somewhat. RDWHAHB, the bubbles don't really mean much other than it's changed gears.
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Old 10-21-2008, 11:05 PM   #4
ThirstyHobbit
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yes, I did take hydro- at the start it was 1050, and I JUST checked it, and now it's 1010...after two days! I guess I'm okay. Any cause for a "shake" of my fermenter?

 
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Old 10-21-2008, 11:22 PM   #5
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No shaking at this time! Put the "Do not distrub" sign on it for another week or two.
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Old 10-22-2008, 12:54 AM   #6
enohcs
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Quote:
Originally Posted by ThirstyHobbit View Post
yes, I did take hydro- at the start it was 1050, and I JUST checked it, and now it's 1010...after two days! I guess I'm okay. Any cause for a "shake" of my fermenter?
looks like you're done. I'd move it off the yeast cake and put it in a secondary for a few weeks.

 
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Old 10-22-2008, 12:57 AM   #7
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Some yeast just works real quick. For example, I've found Pacman and WLP Essex Ale ferment out in a couple days.
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Old 10-22-2008, 03:12 AM   #8
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It will be fine but, I wouldn't soak dry yeast for an hour in water. Plain water is bad for yeast. To rehydrate it's recommended to hydrate in about 80F water for 15-30 minutes but no longer.
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Old 10-22-2008, 05:35 AM   #9
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No need to shake. Even though it appears to have fermented out, I would leave it on the yeast cake for at least 7-10 days before racking to secondary. Let it clean itself up a bit. If you don't plan to secondary, leave it longer - I don't bottle prior to 3 weeks total from pitching date. The brew will taste better if you're patient.
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Old 10-22-2008, 06:15 AM   #10
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Quote:
Originally Posted by Nurmey View Post
Put the "Do not distrub" sign on it
I am sure you meant "disturb” But ya know "dis-trub" also works! I might use that in the future.

Instead if transferring from primary, its dis-trubing

ya know come to think of it you may have just made up a new word!!!!
opportunities like this don't come along too often
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