So I'm brewing my third batch, haven't even completly finish my first. First is in bottles, second is in secondary, and my third is a partial mash half batch. Anyway, my third batch went well up till now. Brewing just under 3 gallons with a gravity of 1.053. Rapid fermentation started very soon, about 6 hours after a partial mash, but subsided after about 24 hrs. I'm just wondering if I have a stuck fermentation, should I take a hydrometer reading, Its barely been 2 days. I don't know if fermentation has stopped or is just slowed.
Need help, fermentation question!!
- Thread starter nfrayer
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So I'm brewing my third batch, haven't even completly finish my first. First is in bottles, second is in secondary, and my third is a partial mash half batch. Anyway, my third batch went well up till now. Brewing just under 3 gallons with a gravity of 1.053. Rapid fermentation started very soon, about 6 hours after a partial mash, but subsided after about 24 hrs. I'm just wondering if I have a stuck fermentation, should I take a hydrometer reading, Its barely been 2 days. I don't know if fermentation has stopped or is just slowed.
It sounds like you are filling your beer pipeline nicely!
Your fermentation may or may not be finished but I wouldn't do anything for at least a week. At the end of 7 days, take a reading and that will tell you whether your finished or not. Two days is way too early to worry about stuck fermentation.
Your fermentation may or may not be finished but I wouldn't do anything for at least a week. At the end of 7 days, take a reading and that will tell you whether your finished or not. Two days is way too early to worry about stuck fermentation.
gyrfalcon
Well-Known Member
nfrayer said:
I'm having the exact thing happen to me with a Fruggle IPA I'm making... It took off like a bat out of hell and needed a blow off tube, but 24hrs later it's almost halted.
This is the first beer I've made with dry yeast so it would be cool if someone could add some insight.
Every fermentation is different, but I've had many beers ferment out in 24 hours, especially when using dry yeast. There is still activity in there, though- the yeasts are cleaning up after themselves and some finishing work is being done. Forget about it for a week, no matter what it's doing.
