WLP013 London Ale Yeast

[Brewer_Chad]

This is a crazy question I know. I brewed an east coast IPA. OG at 1.070 - FG at 1.021 after 7 days. Cold crashed at 40 degrees for 2 days. Gelatin fined yesterday also at 40 degrees. Today took a look to see clarity and the air lock is bubbling away like it's started fermentation again, and there is a very light foam on the top like a beer head that has fallen all the way down. Anyway any ideas here? I was under the impression fermentation should have stopped. Why the airlock activity? It's significant too.

 

[Jimbodaman]

This isn't something yeast specific, nearly any yeast needs more time than 7 days. This isn't surprising at all. It could easily go down to 1.016 or so depending on mash temps etc. Cheers

 

[Brewer_Chad]

Mash temp was at 148 degrees. I just thought the ale yeast couldn't work their magic at such low temperatures.

 

[Jimbodaman]

They can work their magic at low temps albeit much slower. With that said 148 mash temp I would expect the FG to go lower. Usually you would wait until fermentation is complete, ie stabilizes at a gravity for about 3 days then cold crash. I suspect it was still slowly eating the sugars when you cooled it off.

 

[Jimbodaman]

No harm nor foul just wait for the gravity to stabilize then cold crash, this could take up to a week or 2.

 

[Brewer_Chad]

Thanks Jimbodamam will do.