brad.maynes
Member
Hi there, first time poster. I have brewed several batches of all-grain brews before, but this is the first time I've had a fermentation issue. Here's the relevant stats:
Original gravity - 1.037
Yeast - Dry Nottingham, 1 packet
Fermentation temp - between 63F and 61F
Wort was made and yeast pitched on Saturday in the early afternoon. Visible signs of fermentation on Sunday, Monday and Tuesday (bubbles through the airlock). On Tuesday a.m., I noticed that bubbling through the airlock had slowed, but not quite to the 1-5 per minute level. I noticed at the same time that a small (4 inch) portion of the bucket lid was not snapped down entirely. It was not open to the air, just not fully shut. As I snapped it shut, obviously several bubbles passed through the airlock due to the slightly decreased volume of the bucket. Since that time, however, I have seen no bubbling through the airlock.
My current plan at this point is to:
1) Check specific gravity tonight
2) If SG does not reflect a finished fermentation, buy, rehydrate and revitalize (add sugar solution to) new yeast and re-pitch.
3) If SG reflects "finished" status, leave it alone/move to secondary.
My questions are these:
1) For future reference, a fermentation at 63F, two and a half days seems pretty quick. Is it possible fermentation is finished?
2) Can snapping the lid shut like I did have any effect on fermentation? This seems exceedingly unlikely to me, but I thought I'd ask.
Thanks for the help,
BLM
Original gravity - 1.037
Yeast - Dry Nottingham, 1 packet
Fermentation temp - between 63F and 61F
Wort was made and yeast pitched on Saturday in the early afternoon. Visible signs of fermentation on Sunday, Monday and Tuesday (bubbles through the airlock). On Tuesday a.m., I noticed that bubbling through the airlock had slowed, but not quite to the 1-5 per minute level. I noticed at the same time that a small (4 inch) portion of the bucket lid was not snapped down entirely. It was not open to the air, just not fully shut. As I snapped it shut, obviously several bubbles passed through the airlock due to the slightly decreased volume of the bucket. Since that time, however, I have seen no bubbling through the airlock.
My current plan at this point is to:
1) Check specific gravity tonight
2) If SG does not reflect a finished fermentation, buy, rehydrate and revitalize (add sugar solution to) new yeast and re-pitch.
3) If SG reflects "finished" status, leave it alone/move to secondary.
My questions are these:
1) For future reference, a fermentation at 63F, two and a half days seems pretty quick. Is it possible fermentation is finished?
2) Can snapping the lid shut like I did have any effect on fermentation? This seems exceedingly unlikely to me, but I thought I'd ask.
Thanks for the help,
BLM