New to brewing, topped off my carboy, fermentation almost stopped

[kindrox]

I got a Mr. Beer for Christmas and experienced the problem of drinking the beer faster than I could brew it. So Saturday I got a 6.5 gallon carboy and a dark brew, 6 gallon Munson beer kit (can + yeast). I sterilized the carboy, boiled 3 pounds of DME for about 10 minutes then added the HME. I pitched the yeast about an hour later.

I was leary of putting 6 gallons of liquid in the carboy since I didn't know what to expect for foam production, so I only added water to the 5 gallon mark. Yesterday morning (48 hours later) the foam was not that high so it looked like I could add the last gallon of spring water, and I did.

It is like I put cold water on a fire. Gas production has dropped to like 5% of what it was. The carboy is as cold as the spring water containers in the same room (high 60's).

I have noticed that durring the active fermentation stage the bottles are warmer than the containers of spring water in the same room (I have brewed some 1 and 2.5 gallon containers recently). Did I cold shock the yeast when I added the spring water? Will they snap out of it or should I take the carboy to a warmer room until things get going again?

 

[Jayhem]

How cold was the spring water? If it was room temp your yeast are probably fine. It would not hurt to swirl the fermenter and bring it into a room that is near 70 F until you see action restart.

 

[kindrox]

The water was in a 5 gallon jug in the same room, so in the high 60's. The jug feels colder to the touch than the jars with active fermentation in the same room.

 

[Jayhem]

I suspect if you just leave it be at the right temp it will complete the fermentation without a problem if you give it time.

 

[kindrox]

The beer turned out fine.