Problem from not stirring yeast in?

[ChiN8]

Question;
After reviewing my first batch of beer, a Cologne Kolsh (which has been fermenting for 4 days now @ 65 degrees) I have been very impressed with myself that everything I read, for the most part I have not missed anything. However, just found my first possible hickup.

I was reading up on my brewing using Home Beermaking by William Moore, and How to Brew by John Palmer, and this is where I found my possible problem.

I brewed my beer using Wyeast Kolsh Liquid Yeast W/ Activator. I popped the nutrients packet 3 hours before pitching and the package swelled like a balloon just as it stated. However, once I oxygenated my wort/beer in my primary I pitched the yeast BUT DID NOT STIR THE YEAST IN. <----- Possible Hickup?

Fermentation started over night; Batch bucketed at 6:30 pm -- by the time I woke up 6:30 am, fermentation had started but I have not seen the "violent" fermentation bubbles I've heard people talk about. Nor have I had any Kraussen bubble up through my airlock. 5 Gal Extract recipe brewing in 6.5 Gal Ale Pail. Am I in trouble? Or is this something that can be cured with a longer fermentation period?

I was planning on Siphoning Sunday (7 days in Primary) into my secondary and throw that in my beer fridge @ 55 degrees for another 7 days, bottling on Day 14 and priming for 2 weeks @ 75 degrees. Is this still ok? Or am I goign to need to alter that?

 

[marubozo]

No need to stir the yeast when you dump it into the wort. The yeast are active little creatures and the fermentation process has the beer constantly in motion with the rising and falling of yeast. As you have already seen, the yeast are hard at work and there's nothing to worry about

 

[jmo88]

You do not give your yeast enough credit. They will find the sugars. You don't have to stir them in the wort.

 

[BioBeing]

Sometimes you don't get the "violent" phase. Doesn't mean the yeast aren't doing their thing just fine. Sounds like everything is good to me!

 

[thedude00]

Question;
After reviewing my first batch of beer, a Cologne Kolsh (which has been fermenting for 4 days now @ 65 degrees) I have been very impressed with myself that everything I read, for the most part I have not missed anything. However, just found my first possible hickup.

I was reading up on my brewing using Home Beermaking by William Moore, and How to Brew by John Palmer, and this is where I found my possible problem.

I brewed my beer using Wyeast Kolsh Liquid Yeast W/ Activator. I popped the nutrients packet 3 hours before pitching and the package swelled like a balloon just as it stated. However, once I oxygenated my wort/beer in my primary I pitched the yeast BUT DID NOT STIR THE YEAST IN. <----- Possible Hickup?

Fermentation started over night; Batch bucketed at 6:30 pm -- by the time I woke up 6:30 am, fermentation had started but I have not seen the "violent" fermentation bubbles I've heard people talk about. Nor have I had any Kraussen bubble up through my airlock. 5 Gal Extract recipe brewing in 6.5 Gal Ale Pail. Am I in trouble? Or is this something that can be cured with a longer fermentation period?

I was planning on Siphoning Sunday (7 days in Primary) into my secondary and throw that in my beer fridge @ 55 degrees for another 7 days, bottling on Day 14 and priming for 2 weeks @ 75 degrees. Is this still ok? Or am I goign to need to alter that?

Dont worry about not stirring the yeast you can if you like doesn't hurt anything. I would give it a couple more day in primary then 7 before racking to secondary give it at least 10 or even more. You can not even rack to secondary and leave it it primary for 3 weeks and the bottle

 

[ChiN8]

Dont worry about not stirring the yeast you can if you like doesn't hurt anything. I would give it a couple more day in primary then 7 before racking to secondary give it at least 10 or even more. You can not even rack to secondary and leave it it primary for 3 weeks and the bottle

Ya they said in the instructions I didn't need to rack into a secondary but I want to cold condition in a secondary for a cleaner and crisper beer.

 

[ctufano]

Just curious, cuz its what I'm thinking of doing... Anyone have any input if its bad to cold break on the yeast cake?

I'm planning on leaving my beer in the bucket for 3 weeks from start of ferment -- with the last 3-4 days or so dropping temp to 35 for a cold break.

I started the brew on the 18th, ferment got active around 20th -- still going pretty slow. Planning on bottling on 9th of June -- all depends on when fermentation stops -- going to take some gravity readings next week to find where my ABV is

 

[thedude00]

Ya they said in the instructions I didn't need to rack into a secondary but I want to cold condition in a secondary for a cleaner and crisper beer.

Then use a secondary i would wait a little longer before racking. Give it 8 to 9 days then move it secondary.

 

[ChiN8]

Then use a secondary i would wait a little longer before racking. Give it 8 to 9 days then move it secondary.

After everyone's comments, I'm no longer worried about my little yeast fighters. I am however, going to give my primary a couple extra days, but am I looking for my airlock to not move before I rack into my secondary? or am I going to be getting tiny air bubbles throughout the fermenting process whether that be primary or secondary?

 

[MikeG]

After everyone's comments, I'm no longer worried about my little yeast fighters. I am however, going to give my primary a couple extra days, but am I looking for my airlock to not move before I rack into my secondary? or am I going to be getting tiny air bubbles throughout the fermenting process whether that be primary or secondary?

Your first batch...keep it simple. Leave it in Primary for a full 3 weeks. Bottle at that time and let it carb @ 70F (75F you mentioned is also probably fine).

To know weather to move from Primary to Secondary (to answer your question) you have to check the gravity to see if it's done. Bubbles are no indication, CO2 in suspension might come out if the temp rises but is not a true indicator of fermentation.

 

[ctufano]

+1 to Mikes comment -- check gravity a few days after bubble stop, then a day or two after and see if it has moved at all

Mike, what part of Atlanta you in?

 

[ChiN8]

+1 to Mikes comment -- check gravity a few days after bubble stop, then a day or two after and see if it has moved at all

Mike, what part of Atlanta you in?

So I take it after the bubbles stop, I'm ok to open the lid and expose my brew to the open air for the time it takes for a gravity reading?

 

[BigErn]

CO2 is heavier than air. You will have a nice blanket protecting your beer while you take your readings. Once you seal it back up any Oxygen in your container will get pushed out your airlock.

 

[MikeG]

Yeah, it'll be fine but because there is a risk of infection I never bothered with taking a reading until I was ready to bottle/keg.

E. Roswell. Quite a few of us will meet up from time to time, www.inhbc.org.

 

[dhertel]

I have made quite a few Cologne Kolsh with the Wyeast 2565 activator and ferment it at 60 F It has taken mine at least 2 weeks to finish fermenting. Take your hydro readings and make sure its stable. Good luck its a great beer....