I've run into a setback while brewing my Irish Red. My thermometer stopped working while boiling the wort so I was unable to read the temp of the wort when I pitched the yeast. The carboy was warm, but not hot, to the touch and the WYeast packet was swollen when it was pitched. After about 24 hours, the fermentation was vigorous. Unfortunately, I brewed this batch just before a heat wave hit and the temperature of the carboy was about 76-78 F. After another 24 hours (48 hours from the start) there was no evidence of fermentation. After a further 24 hours (72 from the start) The carboy has started bubbling again but very slowly. I have not done any gravity measurements since the original gravity which was 1.032.
At first I thought that the fermentation just happened really quickly due the the temperature of the carboy. But why would it resume, even at this slow rate, after a day of no activity? Any theories as to what is happening or why it's happening? Any suggestions on how to proceed? I was thinking of taking a gravity measurement and perhaps bottling soon.
Slainte!
At first I thought that the fermentation just happened really quickly due the the temperature of the carboy. But why would it resume, even at this slow rate, after a day of no activity? Any theories as to what is happening or why it's happening? Any suggestions on how to proceed? I was thinking of taking a gravity measurement and perhaps bottling soon.
Slainte!
