Go to my thread https://www.homebrewtalk.com/f32/apple-wine-apple-jack-200840/
and tell me if you think i should shake it or not.
and tell me if you think i should shake it or not.
New brewers tend to think they need to hover over their fermenters and "do something" every minute of the day, and the minute something seems amiss, or different, they instantly think the yeast has stopped. But that is almost NEVER the case.
One thing to realize, unless you are brewing a high gravity beer, as you say, "Or did fermentation stop somewhat prematurely" rarely ever happens. Unless you have a major drop in temperature. The yeast doesn't just arbitrarily decide to stop what it's doing and take a vacation, that's an unfounded newbie fear, usually based on their idea that airlocks HAVE to bubble.
99% of the time the yeast will do it's job, and attenuate the beer fully if you let it. The rest of the time, especially with extract, it may stop at 1.020 or 1.030. But that's still not the yeast going gang busters on day one, and not, to a nervous new brewer's eyes, not behaving as it should be, the next day and therefore has stopped.
Fermentation is not always "dynamic," just because you don't SEE anything happening, doesn't mean that anything's wrong, and also doesn't mean that the yeast are still not working dilligantly away, doing what they've been doing for over 4,000 years.
Or like many of us do simply relax, and trust the yeast to do their job. If you've given the yeast a good foundation, aerated and santitized properly, given the yeast the right nutrients, and pitched plenty of yeast to do the job, Then the yeast WILL do it's job, 99% of the time.
We really don't need to be all "figity wigity" and hover over everything, doing that we stress out too much, and we're tempted to try to fix something that more than likely doesn't need fixing at all.
You want to know how to ruin you beer? Mess with it.
I pitch my yeast, and come back 1 month later and bottle. And I've never had a beer not ferment for me....it really is that simple.
and tell me if you think i should shake it or not.
I lost dave millers home brewingbook , so i am forced to find my answers here.
Be sure to shake, but it is critical you shake in a predominantly anti-clockwise fashion, otherwise the yeast get confused and produce BMC in your beer.
ok let me retract the word snob if it causes discontent.
dude, this forum will give you 100 times the amount of info/advice any book can give.Originally Posted by Brewho
I lost dave millers home brewingbook , so i am forced to find my answers here.
ok let me retract the word snob if it causes discontent. but i notice this attitude here of "chill out dude stop stressing about it and drink some home made beer" and it seems to me to be either a cop out for lack of a good answer or a "hoppier than though" knee jerk attitude towards the novice" When im asking a question its because im curious and want to learn more about brewing and how to do it right. I lost dave millers home brewingbook , so i am forced to find my answers here.
thank you Beowulf for giving me the direct answer i needed.
When i poured the cider into the carboy it probably recieved some aeration but perhaps not enough. I think i will probably take beowulfs advice though and let the yeast sit. it is valuble information to know that yeast doesnt want to be shaken. because simple logic would say the more aeration the better. I am guessing however that the krausen needs to stay a cake at the top and doesnt want to get mixed into the beer. are my assumptions correct?
Thanks for your responses and happy brewing.
KSTATER - C'mon man, your sarcasm isn't helping. Brewho, you shouldn't do this for two reasons: 1) you're risking the introduction of an infection, 2) you're adding lots of oxygen at a time when it's a bad thing. Oxygen before fermentation starts = good; oxygen during and after fermentation = bad.
NDSGR - He's asking about a cider. We usually don't put hops in cider on purpose.
I thought in the northern hemisphere we had to shake it in a clockwise fashion. I think you have to shake it counterclockwise in the southern hemisphere.
On a serious note, thanks for all the valuable information given by a select few of you. The rest of you elitists who dont like answering questions, and would rather make this a siding battle between myself (a self proclaimed new brewer) and one of your beloved, and salivated upon mods, just pick a different thread.
dude, this forum will give you 100 times the amount of info/advice any book can give.
the answer i was looking for was simple, yet not obvious. "yeast wants to be left alone and not shaken while its working" good to know. that is all i was asking and for some reason it took me a while to get that answer. most of you were fine, its just a few that wanted to make a popularity contest instead of a simple question.
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