Fermentation

[jbeauchamp]

I did my first AG this past Saturday. Everything seemed to go pretty well and I hit my OG (1.052). I have been checking my carboy daily and seeing very little activity. There was about 1/4" of foam on the top the other day, but it never got bigger then that. I have not taken any gravity readings since I put the yeast in the carboy. I have this in my basement and the temp sticker on the bottle has the temp around 62 degrees. I used Wyeast 1098 for this Brown Ale. Do you think that is to cold? Should I move this out of the basement to get it a little warmer? Will that help the fermentation?

Thanks for your help.

 

[Tech211]

The Wyeast site says 1098 ferments down to 65F. Remember to always check the temperature range for these things. Every yeast company and most homebrew suppliers will list the range.

 

[Denny's Evil Concoctions]

Well the range for that yeast is "Temperature Range: 64-72 F, 18-22C" (from wyeast website), so you might want to warm it up a tad.

I'd take a gravity reading firt though and report back.

 

[jbeauchamp]

I have moved the carboy into my furnace room in the basement. It is a couple degrees warmer in there. I also wrapped the carboy in a blanket. I took a reading and it is at 1.028 @ 62 degrees. There has definitely been some fermentation going on, as it started at 1.052. It is only about 2/3 of the way through though as it should finish around 1.013, according to Beersmith.

 

[Denny's Evil Concoctions]

Sounds like it is doing fine, give it a week and check it again.

FYI on AG and beersmith. Beersmith calculates the FG fairly dry, so if you mash above 150F then you are probably going to be a few (or several) points above the est. FG.

 

[Holmesbrewer]

I too have been having beer not fermenting quickly enough lately. I was keeping my ferment cellar at 65 degrees. I had 3 that never got past 1.020 even after 14 days in the primary.
I carnked the heat up to 70 and they started doing better.
BUT, the ones that had gone a while at 65 never finished out. I assume that the first 3 or 4 days are key to hitting your FG.
Now I am keeping mine at 70 from the start.

 

[Denny's Evil Concoctions]

I too have been having beer not fermenting quickly enough lately. I was keeping my ferment cellar at 65 degrees. I had 3 that never got past 1.020 even after 14 days in the primary.
I carnked the heat up to 70 and they started doing better.
BUT, the ones that had gone a while at 65 never finished out. I assume that the first 3 or 4 days are key to hitting your FG.
Now I am keeping mine at 70 from the start.

If you raise the temp then give your carboy a swirl to raise the sleeping yeast that will often get them munching on sugars again.

 

[zanemoseley]

I've been fermenting in my basement which this time of year ranges from 56-60 and haven't had problems. I have used Safalle 05, Muntons, Wyeast Bel Abbey and WL hefe yeast all with no problems fermenting completely.

 

[Denny's Evil Concoctions]

I should have asked. Are you guys aerating your wort before you pitch your yeast?

 

[jbeauchamp]

I have one of those stiring sticks you attach to a drill. This is only the second time I have used it but I stirred the heck out of the wort prior to pitching. I switch from forward to reverse several times to get as much agitation in the wort as possible. I think one of my issues may also be that when I poured the yeast into the carboy, I poured a bit of it down the outside of the carboy. I am begining to think more went on the outside that I originally thought.

 

[Holmesbrewer]

I should have asked. Are you guys aerating your wort before you pitch your yeast?

I have been aeriating using a "Minnow Saver" bubbler.
The batch I made Monday kicked off pretty good, but stopped bubbling in a day. Waited 2 days and check the gravity, I was at 1.030. Gave it a stir and aeriated for 10 mintues. Bubbling nicely now! I guess I didnt gas it enough on Monday.

 

[Denny's Evil Concoctions]

You shouldn't aerate after the first 24 hours.