Judochop
Well-Known Member
Ok, so I brewed a Belgian Dubbel this past Sunday. I used a 1L starter (w/ stir plate) to get my Wyeast 1214 going. And it was going good. From Sunday afternoon through Tuesday night, I had the primary in my guestroom and it was chugging along @ 76-78 degrees per the tape thermometer on the side of the carboy.
I thought to myself (first mistake), Perhaps that is too warm? Perhaps I am getting more esters than Id care for? I dont want it to turn solvent-like. Perhaps I should move it down to the basement, under the stairs, where it can cool down 4-5 degrees?
So, late Tuesday night I listened to myself (second mistake) and agreed with myself (final mistake) and moved her from the guestroom to the dark, cool space under the basement stairs.
This morning (Wednesday), what was a vigorous ferment the night before is now sitting like a couch potato @ 72 degrees. No activity in the airlock, and that thick, nasty top-fermenting cake is a mere shadow of its former self.
Can this be coincidence? Was she due to stop after two days anyway? Or did I insult my 1214?
Ive heard that the Belgians in general can be finicky about temp and that if you try to mess with them, they can crash on you. (Why I didnt listen to that voice instead, only Heaven knows.) But I dont know if that caution applies to ALL Belgian yeasts, or just particular ones.
Any advice from those who know this particular strain?
Should I move her back upstairs?
Should I swirl?
Should I pitch more yeast? If so, can I go with a clean dry yeast, or should I stick with 1214?
Should I wait?
I thought to myself (first mistake), Perhaps that is too warm? Perhaps I am getting more esters than Id care for? I dont want it to turn solvent-like. Perhaps I should move it down to the basement, under the stairs, where it can cool down 4-5 degrees?
So, late Tuesday night I listened to myself (second mistake) and agreed with myself (final mistake) and moved her from the guestroom to the dark, cool space under the basement stairs.
This morning (Wednesday), what was a vigorous ferment the night before is now sitting like a couch potato @ 72 degrees. No activity in the airlock, and that thick, nasty top-fermenting cake is a mere shadow of its former self.
Can this be coincidence? Was she due to stop after two days anyway? Or did I insult my 1214?
Ive heard that the Belgians in general can be finicky about temp and that if you try to mess with them, they can crash on you. (Why I didnt listen to that voice instead, only Heaven knows.) But I dont know if that caution applies to ALL Belgian yeasts, or just particular ones.
Any advice from those who know this particular strain?
Should I move her back upstairs?
Should I swirl?
Should I pitch more yeast? If so, can I go with a clean dry yeast, or should I stick with 1214?
Should I wait?