Aaargh!!

[BegginerBrewer]

Argh!! My stout that i pitched yesterday has suspectly stopped. The krausen was touching the lid within 10 hours of pitching, sounds good, although ive just checked now and theres no bubbles what so ever, and wierdly enought the SG's gone up!! The OG was 1045 and now its 1050!! Should i get to my LHBS which is about 20 mins away or should i just wait to see if referments. If so ill bang the heating on full to make the room around23-25 celcius.

 

[Sacdan]

Are you sure that there isn't any yeast or hops suspended in your sample? Also, It probably isn't done fermenting. Give it at least 2-4 weeks to finish.

 

[wailingguitar]

Please explain recipe, procedure etc.

 

[morticaixavier]

What is the temp at now? 23 c is too high. don't go that high. for a stout ambient should be in the no higher than about 18 c. remember that the temp in the beer is a few degrees higher than ambient.

The OG going up is likely due to
a) misreading one or the other reading,
b) incomplete stirring with original reading (i.e. the sample was not representative of the overall wort) or
c) possibly the temp changed enough between the first reading and the second to alter the reading. Remeber that the hydro is calibrated at a given temp.

are you saying the krausen has dropped? or just that there are no bubbles in the airlock?

what's the recipe?

I would give it a couple of days as it sounds like you have fermentation going on. remember also that if there is a fair amount of disolved co2 in the sample the bubbles will form on the hydro and lift it up giving a false reading. pour the sample back and forth between two containers until no more co2 comes out of solution.

 

[BegginerBrewer]

Few!! Just got it to re ferment! Raised the temp and now its bubbling like a bad boy, no krausen yet though;( ill post up the recipe in about. Half a hour little busy at the mo

 

[Joos]

23 is way too high. Your beer didn't stop fermenting. Your gravity did not go up. Raising it above 23 is not a good idea.....just sayin. Would you like some advice?

 

[schubrew]

Are you using a hydro or refrac to measure gravity? If refrac then it reads off as soon as there is alcohol present and you need to adjust your reading to get the correct gravity.

If you are warming it then the airlock bubbling could just be outgasing and not a sign of fermentation.

If the fermentation was that vigorous to start with the. It could be finished.

 

[zepolmot]

Airlock activity does not equal fermentation. That gas your seeing, like schubrew alluded to, is just dissolved CO2 escaping.

 

[hypergolic]

Listen to these guys, 23C is too hot. You are going to have off flavors.

 

[Dougie63]

just curious why someone frm the US has to talk in Celcius

 

[petey_c]

I'm fluent in both US and metric standards (just about everywhere else in the world). Replies were just trying to make it easier for the OP.

 

[BegginerBrewer]

Ok guys i understand, ill drop the temp, although its in my airing cupboard and i carnt really control the temp.
I'"l have a look in abit as im a little tied up again.

 

[morticaixavier]

If you have room a good cheap method of temp control is to put the fermenter in a big bin of water. This water can be cooled with plastic bottles of ice or heated with a fish tank heater. Additional thermal mass will also cushion against ambient temp swings.

 

[schubrew]

Hey BeginnerBrewer, have you taken another gravity reading (hydro or refrac) to see what this beer is doing?