help

jthoward013 · Feb 5, 2012

im on my second batch and i double pitched it. it started out real strong bubbling the airlock like crazy but now 3 days later it has all but stopped like a bubble ever 45 seconds or a little longer is this normal. also have a batch of cider going that you can hear working. also a batch of wine going that is slow. could the temp be too low in my house i know it got on the low side at night but its 75 in here now and it doesnt seem to be affecting the cider.

unionrdr · Feb 5, 2012

Yeah,it's normal for the airlock to stop bubbling or slow down a lot when initial fermentation is done. It'll now slowly ferment down to FG. Nah,the temps should be ok for the cider. Takes a while to finish that stuff.

cervezarara · Feb 5, 2012

My ciders usually finish in 2 weeks from OG of 1.065 to FG of 0.998 in my 66-68F basement. I let them go a month or more after fermentation is complete to allow them to clear. They do not really display a vigorous fermentation. I have used champagne, montrachet, and white wine yeast.

Depending on the wine (I use kits with grape juice) they can ferment down to FG in 14 days also. I ferment mine upstairs, between 70 and 75F. These kits usually include champagne yeast.

Ales will generally develop a cleaner flavor if fermented at lower temperature. Ideal is about 65F, depending on the yeat strain. Remember that fermentation can raise the temperature of the ale 5-8 degrees higher than the ambient air. If your ale was at 75F, it could have finished very fast. You will have to check with a hydrometer to determine whether fermentation has stopped or not. Even if it has stopped, you can leave the beer in the primary for a few days to a couple of weeks to allow the yeast in suspension to clean up some of the byproducts of fermentation.

Some things to consider:

1. Aerate the wort/must well before pitching yeast.

2. For cider, you may consider adding a yeast nutrient like DAP.

3. For the ale, check the specific gravity a few days apart. If the value hasn't changed (and the temperature is pretty constant), it has probably stopped fermenting.

4. You don't have to hurry the ale off the yeast, but can let it sit for several days to allow yeast to clean up after themselves.

NordeastBrewer77 · Feb 5, 2012

yeah, a healthy fermentation will begin to slow in just a few days. and in an avg beer, be at FG in 5-7 days, IME.
75's a bit warm for an ale, so that'll speed things up too. make sure because of the high temps, leave the beer for a week or two after FG to allow some clean up and conditioning to take place. and so you don't keep fermenting to warm, take a look at this.

unionrdr · Feb 5, 2012

Yeah,I generally give my ales 3-7 additional days after FG is reached to clean up & settle out more. Till clear or slightly misty. They get crystal clear a couple of days in the bottle.