Hi,
I have recently brewed an IPA with s-04 dry english ale yeast, my O.G was 1066. I was planning on fermenting at 68F but my wort was a bit warmer around 73ish. So I pitched the yeast and in about an hour or two I saw a bit of airlock activity, however the wort still did not cool to the desired temperature. I was stressing to cool down the wort a bit more so I lowered my fermentation chamber to around 60 only for an hour or so to speed the cooling process a bit. When the wort got to 68 degrees I set the temperature back up to 68 but then the activity just stopped. I waited for around 8 hours but nothing has changed. I was shaking the bucket thinking I should rouse the yeast a bit but that also did not help at all. After that I just took out my fermentation bucket and left it at room temperature in my apartment (around 75F). And finally after a few hours airlock activity came back to life. How can this be? It says on the yeast pack that ideal temperature is 59F-68F and I was in that range. The same case happened to me a few weeks back when I brewed a Belgian wit with us-05 yeast. Is it possible that I am cold shocking the yeast when trying to cool temps allittle faster? What have I done wrong?
Any advise would be highly appreciated thank you!!!
I have recently brewed an IPA with s-04 dry english ale yeast, my O.G was 1066. I was planning on fermenting at 68F but my wort was a bit warmer around 73ish. So I pitched the yeast and in about an hour or two I saw a bit of airlock activity, however the wort still did not cool to the desired temperature. I was stressing to cool down the wort a bit more so I lowered my fermentation chamber to around 60 only for an hour or so to speed the cooling process a bit. When the wort got to 68 degrees I set the temperature back up to 68 but then the activity just stopped. I waited for around 8 hours but nothing has changed. I was shaking the bucket thinking I should rouse the yeast a bit but that also did not help at all. After that I just took out my fermentation bucket and left it at room temperature in my apartment (around 75F). And finally after a few hours airlock activity came back to life. How can this be? It says on the yeast pack that ideal temperature is 59F-68F and I was in that range. The same case happened to me a few weeks back when I brewed a Belgian wit with us-05 yeast. Is it possible that I am cold shocking the yeast when trying to cool temps allittle faster? What have I done wrong?
Any advise would be highly appreciated thank you!!!