Is it ok to re-suspend yeast in the primary?

[Reelale]

I brewed Orfy's OSH recipe 3 weeks ago. I had good fermentation for about 4 days and the airlock stopped bubbling-normal. Yesterday, I noticed very intermittent bubbles from the airlock. I popped the lid to get a hydro sample and there was a lot of yeast floating on top still (I used Nottingham). There was a narrow Krausen ring also. Well I managed to seperate the bulb from the tube of the turkey baster and the tube fell to the bottom of fermenter. I had to fish it out with my mash stirrer and in the process, really stirred things up. That's the background, and I have a couple of questions:

Should complete fermenation take this long? I got a hydro reading of 1.017, down from an OG of 1.051. Beersmith estimates FG to be 1.013. The hydro sample tastes sweet too, good but sweet. There was 1lb of Lyles Golden Syrup in the recipe and I know that complex sugars sometimes take a long time to ferment out.

Did I just screw up the process by stirring up the yeast and trub?

 

[wonderbread23]

You may have oxidized it a bit, but I wouldn't worry. The stirring might help you get a couple of extra points out of it. I'd also consider warming it up a few degrees and see if that dries it out a little more.

 

[Joeywhat]

No problem stirring things up as long as you didn't incorporate a lot of oxygen, and everything that dropped in was sanitized properly. I've gently shaken a batch before to get it going again after stalling. Don't know why it did, could be temp problems or could've just been some lazy yeast. In either event after a quick shake things got going again and my FG dropped a few more points.

When I shook mine I put in a solid bung and carefully turned the carboy upside down and back upright. Worked OK, didn't oxidize the beer or anything.

 

[Reelale]

That's my biggest worry, oxidation. I didn't really froth it up, more like a gentle stirring. But the lid was off the primary for more time than ususal.

 

[Orfy]

It takes a lot of splashing or prolonged exposure to get oxidisation.
Swirling won't do any arm. If it comes back to life it'll soon have a C02 blanket.

 

[Chudz]

I've heard of gently shaking/stirring the fermenter to re-suspend the yeast in cases of stuck fermentation. And from the way you described it, I don't believe you'll have to worry about oxidation.

 

[fineexampl]

I've purposely taken a sanitized brew paddle handle and foll-on stirred all my yeast back into suspension. That's nothing to worry about. Just don't splash too much and you'll be just fine.

relax, don't worry...etc.

 

[Reelale]

Thanks for the help everyone. It's bubbling as we speak. I assume another 2-3 weeks for clearing? Any ideas on why the stalled/resumed activity? I've never had a batch do this.

 

[Revvy]

It's bubbling now because it's off gassing from having had it open and then you shaking it, that's not the same as fermenting.

Remember your airlock is not a fermentation gauge it's a valve to vent off excess co2....which it is doing now....

Get out of the habit of thinking Airlock=fermentaion, and you'll be much happier.

I don't think you were "stuck" at all, you were below 1.020 and only 4 points away from terminal gravity, which is well within the range of being "done."

Most kit instructions or recipes usually list a "range" of OG and FG usually somewhere within a 3-4 point spread, and as long as you are within that range and the grav is stable for 3 days your beer would be done.

 

[Reelale]

It's bubbling now because it's off gassing from having had it open and then you shaking it, that's not the same as fermenting.

Remember your airlock is not a fermentation gauge it's a valve to vent off excess co2....which it is doing now....

Get out of the habit of thinking Airlock=fermentaion, and you'll be much happier.

I don't think you were "stuck" at all, you were below 1.020 and only 4 points away from terminal gravity, which is well within the range of being "done."

Most kit instructions or recipes usually list a "range" of OG and FG usually somewhere within a 3-4 point spread, and as long as you are within that range and the grav is stable for 3 days your beer would be done.

Thanks Revvy. The airlock was bubbling for 2 days before I opened the fementer. And I had quite a bit of yeast floating on top. I'm assuming yeast on top are not finished doing their thing?

Tasting the sample makes me think that 4 points would remove some of the sweetness.

I really like to let my batches sit for at least 3 weeks, then I take one hydro sample and its usually within 1 point or so. I hate to keep mucking with it to take samples, but I will take samples in for the next two days to see.

 

[IceFisherChris]

It takes a lot of splashing or prolonged exposure to get oxidisation.
Swirling won't do any arm. If it comes back to life it'll soon have a C02 blanket.

If it happened that fast, pouring a beer into a glass would make it taste horrible.
I have swirled my primary around with no ill effects. Idk why I did it. Kind of like a button that says "do not push button"...

 

[Orfy]

"it takes A LOT of splashing."

 

[Reelale]

Just an update. Gravity has dropped to 1.014 after 1 month in primary. I moved fermentor to a slightly warmer location. When I popped the top off today, I noticed what kinda looks like a pelicle or kind of a slick forming. There was a strong, alcohol aroma wafting from the fermentor-very biting to the nose. I tasted the hydro sample and it tastes fine. Rather than post another "is this an infection?" thread, I'm gonna let this ride a couple of more days and check the FG. Just don't remember seeing this extent of stuff on the top of any of my previous brews.

Orfy, how long does it take you to ferment out? This batch has been going for a solid month.