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Old 10-25-2008, 09:22 AM   #1
RedOctober
 
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The nut brown ale I made on wednesday has completely stopped bubbling as of friday morning.

I remember when I pitched (dry yeast) there was a layer of white stuff on the bottom of my pitch glass....was that most of my yeast?

If so now what do I do?

Or am I like all the other noobs, just over-reacting?

Or should I relax and have a homebrew..

 
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Old 10-25-2008, 09:35 AM   #2
Laughing_Gnome_Invisible
 
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Quote:
Originally Posted by RedOctober View Post

Or should I relax and have a homebrew..
Do that!! There is nothing unusual about losing the more violent reaction in just a couple of days, but the yeast is still doing it's work more slowly now. Don't feel tempted to rack to secondary or bottle too soon. Do your multiple hydrometer checks after 10 days or so, and ignore the bubbles. They tell you nothing. ALL is well

 
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Old 10-25-2008, 09:42 AM   #3
RedOctober
 
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Thanks Gnome I was starting to worry.

 
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Old 10-27-2008, 10:16 AM   #4
RedOctober
 
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I've had it at 62-64 degrees for the past 3 days... is that too cold?

 
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Old 10-27-2008, 10:56 AM   #5

Quote:
I've had it at 62-64 degrees for the past 3 days... is that too cold?
IME, those are nearly perfect fermentation temperatures! What yeast strain are you using?

Also, it's not unusual that active fermentation is over and done with in a few days, particularly if you are pitching enough yeast- but you should leave that batch in primary for at least two weeks. As you've no doubt read on the forum, an extended stay in primary allows the yeast to 'clean up' after themselves, consuming the funky compounds that are byproducts of fermentation.

Good luck!

 
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Old 10-27-2008, 11:16 AM   #6
RedOctober
 
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"Also, it's not unusual that active fermentation is over and done with in a few days, particularly if you are pitching enough yeast- but you should leave that batch in primary for at least two weeks. As you've no doubt read on the forum, an extended stay in primary allows the yeast to 'clean up' after themselves, consuming the funky compounds that are byproducts of fermentation."


Danstar Nottingham Ale Yeast

I wanted to free up the fermentor on Saturday (day 10 or 11) and rack to a secondary for another 2 weeks before bottling for another 2 weeks.

Which will make it ready around Thanksgiving, if its drinkable :P

does that sound good to you?

 
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Old 10-27-2008, 12:08 PM   #7

Skip racking to secondary if you can.

And you'll want to bottle for 3 weeks @ 70 degrees at a minimum.

 
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Old 10-27-2008, 12:20 PM   #8
RedOctober
 
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OK, so you're saying leave it in the primary for 2-3 weeks then bottle and leave it for another 3 weeks.

Ok, Ill do it that way, less work too. :P

 
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