Yagermyster
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- Nov 23, 2017
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My beer is a Brooklyn brewshop afternoon wheat starter kit
Your fermentor has the remnants of a krausen ring indicating the fermentation did start and the most active part of the fermentation has ended. Unless you are using a lager yeast 40°F is too cool for ale yeasts. Sounds like you are beginning your brewing hobby without temperature control. Was the ambient temperature of the room where the fermentor was located always at 40°? What was the temperature of the wort when you pitched the yeast?
Most often suck back through the air lock is caused by the beer cooling lowering the air pressure inside the fermentor. A high pressure weather system can also push the air lock liquid into the fermentor. Is the air lock filled with a sanitary solution like vodka or a Star San solution?
The air lock activity you saw when the beer was warmed could have been the fermentation restarting or just the CO2 coming out of solution. You could have pitched the yeast at a warm enough temperature for some yeasts to finish in 2 to 3 days before the temperature dropped too low for the yeast to remain active. Which yeast did you use?
Warm the beer to a room temperature of 68° to 75°F. A few days after the beer is warmed check the specific gravity if there is no sign of fermentation activity.
A stick on thermometer strip for the fermentor is an easy way to track the temperature of fermentation.
I know this doesn't give you all the specifics you need. Come back with more questions.
I don't know what yeast it is it just says yeast pack on the pack[ATTACH=full said:546949[/ATTACH] View attachment 546950
Your fermentor has the remnants of a krausen ring indicating the fermentation did start and the most active part of the fermentation has ended. Unless you are using a lager yeast 40°F is too cool for ale yeasts. Sounds like you are beginning your brewing hobby without temperature control. Was the ambient temperature of the room where the fermentor was located always at 40°? What was the temperature of the wort when you pitched the yeast?
Most often suck back through the air lock is caused by the beer cooling lowering the air pressure inside the fermentor. A high pressure weather system can also push the air lock liquid into the fermentor. Is the air lock filled with a sanitary solution like vodka or a Star San solution?
The air lock activity you saw when the beer was warmed could have been the fermentation restarting or just the CO2 coming out of solution. You could have pitched the yeast at a warm enough temperature for some yeasts to finish in 2 to 3 days before the temperature dropped too low for the yeast to remain active. Which yeast did you use?
Warm the beer to a room temperature of 68° to 75°F. A few days after the beer is warmed check the specific gravity if there is no sign of fermentation activity.
A stick on thermometer strip for the fermentor is an easy way to track the temperature of fermentation.
I know this doesn't give you all the specifics you need. Come back with more questions.
I would give it more time. Your brewing in a bucket? CO2 could still be in production or just off gassing at the rim instead of developing enough pressure to go through the air lock.Update: today at 8pm airlock stopped bubbling so should I leave it alone or check it?
I would give it more time. Your brewing in a bucket? CO2 could still be in production or just off gassing at the rim instead of developing enough pressure to go through the air lock.
edit: Oops. Your fermentor is a carboy. I would still give it a little more time.
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