pattim
Well-Known Member
I brewed an AHS kit (my 4th) of chocolate raspberry stout. The airlock bubbled along happily for 3 - 4 days then stopped.
It was their standard kit options (I think it's called extract/partial boil) but I added extra boiled cocoa to the cooling wort (stir well). I had pitched White Labs WLP009 and WLP013 and had read in those comments that 09 attenuated very rapidly, so I thought that's why it stopped bubbling so quickly. But when I jostled the fermeter bucket yesterday (5 days into ferment), CO2 literally blew out and it started bubbling (one every 2 - 3 seconds) again. That was last night. This morning, the same thing again. I guess I'll keep giving the bucket a little "swirl" once a day until that doesn't happen any more. But I'm worried about how the yeasties will do their "clean up" bit if they can't even ferment without help. I'm not planning on doing a secondary, so I'm also worried about sediment not having time to settle.
Does anyone on here have experience with what is happening and how it turns out?
It was their standard kit options (I think it's called extract/partial boil) but I added extra boiled cocoa to the cooling wort (stir well). I had pitched White Labs WLP009 and WLP013 and had read in those comments that 09 attenuated very rapidly, so I thought that's why it stopped bubbling so quickly. But when I jostled the fermeter bucket yesterday (5 days into ferment), CO2 literally blew out and it started bubbling (one every 2 - 3 seconds) again. That was last night. This morning, the same thing again. I guess I'll keep giving the bucket a little "swirl" once a day until that doesn't happen any more. But I'm worried about how the yeasties will do their "clean up" bit if they can't even ferment without help. I'm not planning on doing a secondary, so I'm also worried about sediment not having time to settle.
Does anyone on here have experience with what is happening and how it turns out?