Accidentally cold crashed after only 4 days

[devils4ever]

So, I did an AG Hefe and IPA. Placed them in my fermentation chamber and set the temp to 64F. I had robust fermentation for 3+ days. After about 4 days the temperature probe must have drop onto the ground. Last night I noticed the wort was at 35F! I restored everything as best as I could. Now, the temperature is nearing the desired temperature. Am I screwed? I'm thinking the fermentation should start up again by itself. Thoughts?

 

[Revvy]

It should start up again... Maybe tomorrow when it's been warm for about a day lift the fermenters and give them a little swirl (it's easy if their buckets) to rouse the yeast.

 

[devils4ever]

Well, the Hefe seems to have started again by itself. The IPA seems to have no activity. So, I took my sanitized spoon and gave it a vigorous stir. If I still see no activity soon, I'm thinking of dropping in a pack of Nottingham yeast. I originally used Wyeast American Ale Yeast (1056).

 

[Revvy]

Well, the Hefe seems to have started again by itself. The IPA seems to have no activity. So, I took my sanitized spoon and gave it a vigorous stir. If I still see no activity soon, I'm thinking of dropping in a pack of Nottingham yeast. I originally used Wyeast American Ale Yeast (1056).

Oh gee... opening and stirring was not a good idea... That's why I think I suggested lifting and moving, not openning up the fermenter.

Especially not doing vigorously.

Also if by activity you meant airlock? That's not a fermentation gauge it's a valve to release EXCESS co2 (and oxygen,) it's not a good gauge of what is happening. All it not "doing anything" if that's what you were reffereing to was that it hadn't built up enough excess co2 to actually NEED to vent anything out.

The yeast more than likely was slowing waking up and doing it's job.

Once fermentation has started doing anything "vigorous" especially doing anything that could introduce oxygen to the beer, is NOT a good idea.... Beer is sensitive to oxygen after fermentation has begun, too much will result in making liquid cardboard.

 

[devils4ever]

Oops. I guess I might have messed up. I did try to swirl the carboy, but had a hard time doing it.

 

[Revvy]

Oops. I guess I might have messed up. I did try to swirl the carboy, but had a hard time doing it.

Do you have your carboys in milk crates? If not do so, it's an easier and safer way to manipulate them.

 

[devils4ever]

There should be a layer of CO2 on top since fermentation was vigorous before the temperature drop, right?

 

[devils4ever]

No milkcrates. It's a Big Mouth Bubbler.

 

[devils4ever]

Good news. Both carboys are showing active fermentation. Time will tell if the stirring had any affect.

 

[urg8rb8]

Good news. Both carboys are showing active fermentation. Time will tell if the stirring had any affect.

Don't worry about the stirring. As long you weren't splashing, there will be little to no affect.

 

[domdom]

i made a cream ale with nottingham one winter that got too cold after a cold burst. it had completed at last 1/2 fermentation before bringing up to warmer temp. turn out really well. not sure on the wit strain but probably not screwed it it starts up again. worth kegging/bottling to find out.

 

[devils4ever]

My IPA got down to FG=1.011 from SG=1.061, great attenuation. My Hefe started at SG=1.045 and ended at FG=1.009. So, I cold crashed this earlier in the week and I'll be kegging these bad boys today. So, I'll be able to report on the taste shortly.

 

[devils4ever]

Tastes great. No harm. No foul! I guess I didn't stir that vigorously as I thought.