Help! My fermentation stopped!

[DaveM77]

Ok so I'm a noob, on my 3rd batch and I felt like my process went really well, no issues finished it up around 8:00 pm, the next morning it had a pretty nice fermentation going, bubbling pretty heavily.
But... By 5:00 PM nothing!! It had Krausen but not what I was used to seeing, so I decided to give it a swirl and rouse the yeast a bit. (Maybe that was a mistake??) After that no krausen, no bubbling at all now 48 hours later.

So now what?? Should I pitch some more yeast? Just wait it out and test SG in a week or so?

Any help is much appreciated!

OG was 1.016
The Fermentation temp was 80 degrees
Windsor yeast

 

[DoubleAught]

Your OG was 1.016? Looks more like an FG? Your active fermentation may be complete, some go quickly. I'd check the gravity again.

 

[Atonk]

That OG doesn't sound right. Not all fermentation is the same.

 

[brewski08]

80 degrees? i'm no expert, but i can already tell that's probably the source of your problem.

metabolic rates (the rate at which your yeasts eat your sugars) dramatically increase at higher temperatures.

i don't know too much about windsor yeast, but unless it's some extreme belgian yeast, you fermented at a little too high of a temperature. next time try to keep it in the 65-72 F range.

don't stress too much; you've made beer. you'll likely have a couple of fruity off flavors, but hey, maybe you created a new flavor you'll really enjoy!

RDWHAHB!

 

[DaveM77]

sorry, OG = 1.06 - yeah that temp had me worried, I was suprised it went that high, anyway maybe I will just ride it out and see what happens. Maybe it will turn out awesome!!

Thanks for the quick replies!!