Fermenting for a 2nd time?

[powerslave]

Hey guys, new to the forum but have been reading a lot of posts.
Just finished my first home brew attempt.. I followed the instructions from my Brooklyn Brew Kit carefully. 2 weeks had past in the 1 gallon jug and Ive seen no activity in terms of bubbles rising and foaming at the top, or on the blow off tube/or airlock for probably 5 of 6 days. Yesterday I moved the jug up to the room Im going to bottle in, and let it sit to resettle what I had stirred up while moving it. Today when I looked at the jug, the beer has gone cloudy again, and there is airlock activity, as well as new foam being created. Im assuming this is because I stirred up the yeast again, but my question is, do I need to wait for this process to run its course again?

Thanks!

 

[prpromin]

What you're seeing is likely just what was kicked up during the move. The only process you really want to wait for is for it to settle again - which should happen fairly quickly.

I'm guessing that after two weeks, you were moving it to bottle it. If you bottle it now (which you can probably do), you'll have a little extra gunk in the bottles. Won't hurt anything, and you'll have some sediment anyway.

Of course, the only way to know for sure if fermentation has stopped is with consecutive hydrometer readings. I suggest taking one today and another tomorrow or the next day. If they're the same, you're definitely good to go.

 

[Johnnyhitch1]

Moving the fermentor to a new room kicked up yeast and might have started new fermentation if it was not already done.
The only way to surely tell if fermentation is done is to take gravity readings.

To help "cold crash" you can stick the jug in the fridge just make sure to remove the airlock and replace with sanitized tinfoil.

 

[schokie]

After 2 weeks of fermentation it's probably done. I agree with the advice to check with a hydrometer to be sure, but if you don't have one you're probably safe after 2 weeks. My guess is that the foam and bubbles are due to CO2 from the fermentation coming out of solution. That's perfectly normal when you disturb the beer after fermentation.

Give it a few days for the trub you disturbed to settle, then bottle away. If you stick it in the fridge the cold crash will help expedite the process. You certainly don't need to wait for a whole other primary fermentation process timeline. Couple days and you're good to go! The only danger from bottling right away is you'll have more sediment and haze in your bottles.

 

[powerslave]

Yesterday the hydrometer was reading 1.020. This morning it measures 1.016. Something is definately happening in there. Not sure why fermentation would have stopped the first time. I read somewhere that on average others who have done this kit finished with 1.020 while calculated fg was around 1.015. Hopefully its done now. Im gunna guess that its still not ready to bottle?

 

[prpromin]

If your gravity is still moving, I wouldn't risk it. Wait another few days and check again.

 

[powerslave]

Would it be advisable to next time kick up the sediment after the first week of fermentation to make sure its fermenting properly? This kit stopped forming krausen and settled within a week. Didnt do anything the next week until day 14 when I moved it to bottle.

 

[loucurr]

The question is what was the temperature differences between the room where your primary fermentation took place and the room you moved it to to bottle. It is likely that you moved it to warmer temperature and invigorated the yeast. Typically kicking up the yeast alone will not start a secondary fermentation.

 

[prpromin]

I usually move my fermenting bucket to a warmer location after 5 days or so (depending on the beer). The yeast kick back up and the warmer temp makes them finish what they start. From there, they sit around 70 degrees for the next few weeks until I get around to bottling.

I rarely take any kind of reading before 14 days, so that would be after the bump in temp. My beer is almost always done and the 14 day gravity is typically the same at day 30 (or 45, if I'm lazy) when I go to bottle.

Moving it is a matter of preference. If you pitch enough yeast and keep fermentation in the right range, you shouldn't need to move it. However, there's no harm unless the area gets too hot or you have excessive splashing while you transport the bucket.

 

[powerslave]

Thanks for the help guys. The room its in now is definately warmer. Thats probably exactly what it is. Never thought of that.

 

[Britinusa]

What yeast are you using? What temp is the beer now? , you need to make sure you are not fermenting too warm now.

 

[powerslave]

21 celcius or 69.8 farenheit

 

[Britinusa]

What is the yeast?

 

[powerslave]

Safale s05

 

[Britinusa]

Your good on temp then

 

[powerslave]

Back to the waiting game.. sigh. I went out and bought the ingredients for my 2nd batch of brew.. I was anticipating bottling yesterday and having a brewday today.

 

[loucurr]

I love 05...it is a great yeast