keystoner
Active Member
Hey all,
I was going to transfer my beer to the secondary today and dry hop, but I dont think it fermented right. I pitched the yeast for my dead ringer ipa from northern brewer a week ago today. I made the wort the night before and allowed it to cool to 78 f, as the instructions said, before adding the yeast the next day. It has now been a week and I am only seeing about a bubble a minute in the airlock. I thought fermentation would be more vigorous, but it literally barely bubbles at all. It has been like this all week. I should say I am using a cool-brewing fermentation cooler, which the top sometimes tends to lean onto the top of the airlock. The fermentation temperature has been perfect all week, steady between 64-70 f. The cause for concern is that the instructions state the following:
Beyond Brewing Day, Weeks 1-2
15. Active fermentation begins. Within approx. 48 hours of brewing day, active fermentation will begin-there will be a cap of foam on the surface of the beer, the SG as measured with a hydrometer will drop steadily, and you may see bubbles come through the fermentation lock. The optimum temperature for this beer is 60-72 f - move fermenter to a warmer or cooler spot as needed.
16. Active fermentation ends. Approx one week to two weeks after brewing day, active fermentation will end. When the cap of foam falls back into the new beer, bubbling in the fermentation lock slows down or stops and the SG as measured with a hydrometer is stable, proceed to the next step.
17. Transfer beer to secondary fermenter.
18. Allow the beer to condition in the secondary fermenter for 2-4 weeks before proceeding to next step. Timing now is somewhat flexible.
19. Add the dry hops.
Did my beer not ferment properly this week? There was never a cap of foam, like there was with my first batch. Like I said, it has been a steady one bubble per minute since it started fermenting.
I was going to transfer my beer to the secondary today and dry hop, but I dont think it fermented right. I pitched the yeast for my dead ringer ipa from northern brewer a week ago today. I made the wort the night before and allowed it to cool to 78 f, as the instructions said, before adding the yeast the next day. It has now been a week and I am only seeing about a bubble a minute in the airlock. I thought fermentation would be more vigorous, but it literally barely bubbles at all. It has been like this all week. I should say I am using a cool-brewing fermentation cooler, which the top sometimes tends to lean onto the top of the airlock. The fermentation temperature has been perfect all week, steady between 64-70 f. The cause for concern is that the instructions state the following:
Beyond Brewing Day, Weeks 1-2
15. Active fermentation begins. Within approx. 48 hours of brewing day, active fermentation will begin-there will be a cap of foam on the surface of the beer, the SG as measured with a hydrometer will drop steadily, and you may see bubbles come through the fermentation lock. The optimum temperature for this beer is 60-72 f - move fermenter to a warmer or cooler spot as needed.
16. Active fermentation ends. Approx one week to two weeks after brewing day, active fermentation will end. When the cap of foam falls back into the new beer, bubbling in the fermentation lock slows down or stops and the SG as measured with a hydrometer is stable, proceed to the next step.
17. Transfer beer to secondary fermenter.
18. Allow the beer to condition in the secondary fermenter for 2-4 weeks before proceeding to next step. Timing now is somewhat flexible.
19. Add the dry hops.
Did my beer not ferment properly this week? There was never a cap of foam, like there was with my first batch. Like I said, it has been a steady one bubble per minute since it started fermenting.
