Caribou Slobber question

For those who have done this recipe, how long did your guys bubble in the fermentation lock? Mine started bubbling like crazy 4-5 hours after putting it in the primary and all of the 2nd day. Today is the 3rd day and it's very, very slow. According to the sticker temp gauge that came with my kit, it appears to have dropped from 77 to 72 degrees as well (I know they are not very accurate). Should I try to let it warm up a little or does this sound about normal?

 

Everything is normal - carry on!

 

What yeast did you use? Is your primary a bucket or carboy?

 

I've got a glass carboy, 6 gallon. Making a 5 galllon batch.

 

Also dry yeast.

 

You're making beer...all is well. Maybe a little warm but it should be fine IMO.

 

It's not that unusual for some Ale Yeast to start and finish fast. Especially that warm.

 

That is normal. Don't worry too much about bubbling airlocks or how long it bubbles. If you don't have a hydrometer, get one and read up on how to use it.

Also look into controlling your fermentation temperatures. A tub of water with your fermenter sitting in it "swamp cooler" with ice bottles added as needed to keep the temperature of the wort steady. 77 is on the high side.. But not too high. Look at the optimum range of the yeast strain. It might be on the package or look at the manufacturer's website. I shoot for just under the middle. That means mid sixties for most ale yeasts.

It sounds like your Caribou Slobber is off to a good start. Keep researching, have fun, and start another batch ASAP. You will be surprised how fast 5 gallons of beer will disappear. Especially if you share any.

 

You might get some extra esters with the fermentation temperature getting up to 77°F. Both of the recommended strains of yeast are highly flocculant. They can drop out before the fermentation is fully finished as the temperature of the beer begins to decline. I would hold the temperature at 70°F to 72°F to encourage the yeast to fully attenuate. Don't rush the beer. Leave it in the primary until you see the beer clearing. Planning on three weeks would not be a bad idea.

Check the specific gravity about day 10 and then again a few days later.

Caribou Slobber is one of my favorites.

 

Thanks for the replys! Besides this I have only helped a buddy brew once and I absolutely love it! I have the Cool Brewing fermentation cool. I put a 2 liter bottle of ice in there but didn't think to put water in there as well. My next brew is going to be a copy of Madtrees Boysen The Hood, my wife really loves that beer. Just gotta up the ABV a bit

 

I have a 1G batch of Caribou Slobber in primary now, and saw exactly the same thing you did - heavy airlock activity and krausen were both gone in about 72 hours or so (temp was +/- 72F). Actually glad to hear that is typical...was a little worried, but figured I'd play it out and see what I had in the end.

 

Slobber is my flagship brew. I've brewed 38 batches in the past year or so and have gotten best results with temps of 66-68 during the first few days then gradually letting it warm up to 70-72 for the last 12 days. Then bottle condition for 17 to 21 days. IMO, 77 is above the ideal range but your Slobber should turn out ok. JMO

 

Haha this is very very true. i just started and learned that. i want to get 3 going then make a long fermenting one.

 

I too have had "The Slobber" absolutely go off for the first few days and it stops as quickly as it starts. I haven't used Windsor yeast other than in Slobber batches but I suspect that's typical for that strain.

 

This!