Odd chain of events

[RyanVTBrew]

So I'm totally fresh at brewing. The focus of this post is my 4th and most recent recipe. A simcoe double ipa, 1.5 L starter made with white labs wlp001, and pitched at 68. Due to the high gravity (1.079) along with the yeast starter I decided to ferment at 60-65.
Here's where **** gets weird. After 3 days of intense fermentation I replaced the blow off tube with an airlock. After another day of healthy yeast action, the airlock did nothing. So I decided to raise the temp a bit. For another day it was at 68-70 degrees. Still nothing. So, I took a hydrometer reading. It was at 1.040 (FG should be 1.017)
Once I put the carboy back in its little nest, the airlock started going ape****. I figured it was just from me moving it around a bit, but a day later, and it's still going to town.
What the hell happened? What did I do right? (Or wrong?) I figured after a day, activity exclusively from agitating the yeast would cease. I guess my question is, what happened to create activity again? Was it fermenting all along? (ik the airlock isn't a true indicator of fermentation.) or did I do something to get it going again?
As always, thanks, and cheers!


Sent from my iPhone using Home Brew

 

[atom]

temp increase plus moving it got the yeast back to work.

 

[RyanVTBrew]

I went a full 24 hrs at 70 degrees, it took that long to show signs? Should I agitate it more often to help fermentation move along?


Green mountain high!

 

[atom]

I went a full 24 hrs at 70 degrees, it took that long to show signs? Should I agitate it more often to help fermentation move along?


Green mountain high!

it can. you shouldn't have to agitate it in most cases if you pitched a healthy amount of yeast and are fermenting in the proper range.

 

[RyanVTBrew]

K, thanks atom.


Green mountain high!