Moved to beginners thread
Good Morning, so I am on my second brew. The first one I did was just a nice and simple box set that seemed to have little room for error. This one I found a recipe provided by one of my favorite local microbreweries. The wort came out great and my boil times were on spot, I cooled everything quickly but then realize as I looked for my yeast that it was still in the fridge. I took my White Labs California Ale out of the fridge, warmed it up in my hands for a couple of minutes and then pitched it in to 80 degree wort. I have my fermentation area at 70 degrees. After about 24 hours I went to check and saw that fermentation had begun. Being the child that I am I went to check on it again about 48 hours later and say that fermentation had stopped. The first question is did I shock my yeast and is that what cause such a quick end to the process?
Part II of the story; I went around reading as many articles as I could about what went wrong (which is where is learned that shock is probably the big factor) in some of these articles it was suggested that maybe I should open her up give her a good stir and hop for the process to continue back up. Knowing the risks of infection I went ahead and as carefully and cleanly as I could, I opened it up and stirred. It has been another 24 hours since then and no fermentation has begun. I plan on sitting this through the full 7 days testing the FG, dry hopping, and transferring to a secondary. Has anyone made this mistake, you think I am fine? Any advice would help, my buddy told me to dump it but how will I learn if I dont taste the mistakes I make.
Good Morning, so I am on my second brew. The first one I did was just a nice and simple box set that seemed to have little room for error. This one I found a recipe provided by one of my favorite local microbreweries. The wort came out great and my boil times were on spot, I cooled everything quickly but then realize as I looked for my yeast that it was still in the fridge. I took my White Labs California Ale out of the fridge, warmed it up in my hands for a couple of minutes and then pitched it in to 80 degree wort. I have my fermentation area at 70 degrees. After about 24 hours I went to check and saw that fermentation had begun. Being the child that I am I went to check on it again about 48 hours later and say that fermentation had stopped. The first question is did I shock my yeast and is that what cause such a quick end to the process?
Part II of the story; I went around reading as many articles as I could about what went wrong (which is where is learned that shock is probably the big factor) in some of these articles it was suggested that maybe I should open her up give her a good stir and hop for the process to continue back up. Knowing the risks of infection I went ahead and as carefully and cleanly as I could, I opened it up and stirred. It has been another 24 hours since then and no fermentation has begun. I plan on sitting this through the full 7 days testing the FG, dry hopping, and transferring to a secondary. Has anyone made this mistake, you think I am fine? Any advice would help, my buddy told me to dump it but how will I learn if I dont taste the mistakes I make.