Thinking of pitching more yeast

[MKLA]

I brewed my first beer this past Monday, NB's Caribou Slobber. The kit came with dry yeast, which I rehydrated for 15 in room temperature distilled water then pitched. The airlock bubbled moderately for about a day and a half. The last two days it had been bubbling maybe once a minute.

Today I boiled 1 lb. of brown sugar (had read about doing this anyway to up Caribou Slobbers ABV), let it cool down and put in the fermenter to try to reinvigorate the yeast. It bubbled a bit more for about half an hour, and is now back to being pretty dormant. The temperature of the room is a steady 70f.

Should I through more yeast in there or is this rate fine and I just have new brewers jitters?

 

[fuzzy2133]

You are fine. The only way to check fermentation progress is with a hydro (or refractometer to a point). Do not worry about how fast the air lock bubbles all brews will be different (also not a good sign of fermentation being finished). Find a dark cool place to put it, try to ignore it for about another 2 weeks and don't worry too much.

 

[MKLA]

Thanks fuzzy! Gonna be hard not to think about it for two weeks but I'll do my best

 

[boydster]

As was stated, you are fine and there's nothing to worry about. Next time you are rehydrating dry yeast, though, here are a couple ideas that might help you get the most out of the package:

-Rehydrate in tap or spring water. Having some hardness to the water is beneficial for the yeast. Distilled water is devoid of any minerals or nutrients.
-Check with the manufacturer for optimum water temperature for rehydration. Fermentis I think recommends around 80 for most of their ale yeast, while Danstar/Lallemand recommends just a little higher (85-95 I am pretty sure).

You should be all set on the brew you have going now. Walk away. Brew more beer while you are waiting. Food grade buckets can be had for next to nothing at Lowe's. Get your pipeline going!

 

[m1k3]

Sounds like adding the boiled sugar released some CO2 out of suspension, then there will be a lag phase until the yeast get going again.

Next time add the sugar addition before primary fermentation drops off so much.

It will come back.

 

[BigFloyd]

I brewed my first beer this past Monday, NB's Caribou Slobber. The kit came with dry yeast, which I rehydrated for 15 in room temperature distilled water then pitched. The airlock bubbled moderately for about a day and a half. The last two days it had been bubbling maybe once a minute.

That kit comes with Windsor. It ferments rather quickly and tends to result in a pretty high FG with residual sweetness. 70*F ambient is kind of warm for that strain since it was probably closer to 75*F inside the bucket when active. Expect some noticeable esters and maybe some other off-flavors.

The best thing you can do for it now is to leave it alone.