Fermentation Question

[Brother Dun]

During my second AG batch, the fermentation started normally. For the first day and a half the fermentation was non-stop according to the action in the fermentation lock. After two days though, fermentation seems to have slowed down considerably, there is only about 1 bubble every minute or so. Is this normal or is there a potential problem with fermentation??

Thanks!

 

[ajf]

I've never had that happen, but plenty of other people have reported that it has happened to them.

RDWHAHB.

-a.

 

[Poobah58]

You're OK. I did a wheat with S-04 and it was done in 3 days.... Depends on the yeast and temps. What are you using and at what temps?

 

[JacobInIndy]

Hey guys, I've been looking around and this looks to be the best place to ask this.

I've got my first brew fermenting. An easy wheat kit. Anyway, it was fermenting very actively for the first two days, then it slowed to one bubble every 2-3 seconds. The recipe said to transfer to a secondary fermenter at this point.

I siphoned the brew, leaving the trub behind. Should I have left the trub? I now have NO fermentation going on and I'm a bit low on the gravity reading. Says it should finish at 1.010-1.012 and I'm at 1.016-1.018.


Yeast: S-04
Temp: 70F

Thanks.

 

[TwoHeadsBrewing]

To the Original Poster (OP):

Most of your fermentation could be done by now...I've had brews that are done in 3 days, others take 1-2 weeks. The only real way to tell is to take a sample and measure with a hydrometer. Another possibility is temperature drop; if your brew dropped in temperature quickly below the stated activity range for yeast (usually 62F-75F for ales) then your fermentation may have stalled. If this has happened, just bring the temperature back up and the fermentation should start again. Either situation, I'd advise to let it sit for at least two weeks in the primary. The yeast will need time to clean up if they are done fermenting, and two weeks will help them finish their job.

To JacobInIndy:
Same answer for you too, but I would recommend waiting to secondary next time until you are SURE it is done fermenting. Again, the only way to know this is by taking a hydrometer reading. If you take readings on 3 consecutive days, and it doesn't change then it is done fermenting and ready to secondary.

 

[Brother Dun]

I used an S-04 Yeast, the temp was around 75 to begin with but I think the temp is now around 79 or 80. Wouldn't that possibly slow down or stop fermentation? Also, I took a sample and the gravity went from 1.034 to 1.012, so I guess the fermentation may have stopped as well. Let me know what you guys think.

 

[ajf]

With temperatures like that, it's quite likely to ferment out in 2 - 3 days. It's usually better to try to keep the temperature below 70F to keep down the production of fusel alcohols.
A cheap way to keep the temperature down is to put the fermenter is a container partially filled with cold water, and drape a tee shirt over the fermenter, then blow a fan on the wet tee shirt. Adding ice to the water reservoir will bring the temperature down even further.

-a.