Fast fermentation or slow to zero activity last two batches

[badgerboner]

I'm fairly new to brewing and only have about 6 brews I have done. My first 4 came out perfect and the last (A wit) failed to ferment. Only had a little bit of activity in the air lock and stopped after a day. Yesterday I brewed a white IPA. Had a lot of activity when I woke up today and now it has almost completely stopped 8 hours later. should I try Warming it up. Wrap it in a towel or maybe cool it by sticking a fan in front of the carboy? I live in New England so the temps here are always wonkey. BTW this white IPA is my first all grain which was a 5 gallon batch.

 

[SDCraftBeer]

What temperature is it fermenting at? What yeast strain are you using?

 

[badgerboner]

about 68 to 75. Safbrew t58

 

[william_shakes_beer]

How are you judging the fermentation? SG readings or bubbles in the airlock?

 

[badgerboner]

Bubbles in the airlock

 

[SDCraftBeer]

I'm sure its still at work in there. Check the gravity after 7 days and see where you are at.

 

[badgerboner]

I actually have a medical air pump used for albuturol. I sanitized the crap out of that and he tube removed the airlock and gave a blast of air for a couple of minutes. Hopefully that will kick start it again. Im going to be switching from dry to liquid yeasts from here on in.

 

[podz]

My first 4 came out perfect and the last (A wit) failed to ferment.

Please define "failed to ferment".

Im going to be switching from dry to liquid yeasts from here on in.

And adding unnecessary complexity and fragility to your process will enable you to nail down your problems... ok.

Next thing you know, you'll be needing to deal with all of the complexities of how to grow a starter. People will recommend you to buy flasks, stir-plates, stir-bars, temperature controllers, voodoo spoons, tinfoil hats, and so on.

I'm being facetious, but honestly liquid yeasts aren't going to solve your problem.

 

[johngaltsmotor]

If it had started fermenting you really didn't want to give it a blast of air after that. You want to oxygenate the wort, but once the yeast have converted from multiplying (using O2) to eating sugar (making CO2) adding Oxygen can lead to funky flavors.
Your temps are warmer than desirable, and may have sped up fermentation, but won't kill it. T58 seems pretty quick to me: my last brew with it I fermented at 38F (normal kitchen fridge) and it was still done in under 10days.
Give it time and let it be.