To Worry, Not to worry that is the question

[pointcity-homebrew]

Good afternoon,

I have researched home brewing for a few years, finally got the equipment and brewed on Monday, Caribou Slobber from Northern brewer. Followed the instructions to a T with the exception of pitching the yeast around 75 degrees I made the rookie mistake of not taking the added water into account. However the temp was ~65 degrees. I had active fermentation within 24 hours.

On Wednesday night I check the carboy and noticed the head rising, I suppose this is called krausen . I decided to install the blow of tube just to be safe. I sterilized everything, bung and tube, and installed and everything was merry. However this morning I checked and noticed that the bubbling had decreased as well as the krausen. I also noticed that it seems as though the activity within the wort had decreased also. I did not check the IBU as most places I read stated it would be a waste of time and mean nothing if you are new to brewing.

My question is has my yeast prematurely died? Or is it normal for the activity to slow this soon? The fermenting temps are ~ 65-67 degrees so I think I am ok there. Any insight for a rookie would be appreciated.

Thanks
J

 

[Psycotte]

It sounds all good to me. Just be patient and let it ride for 2-3 weeks total. Just because you can't see the yeast working they are working.

 

[pointcity-homebrew]

Thanks for the quick reply, I guess I have that "new parents syndrome" and worry about everything. I will let it ride and see where it goes.

Thanks again
J

 

[Psycotte]

Thanks for the quick reply, I guess I have that "new parents syndrome" and worry about everything. I will let it ride and see where it goes.

Thanks again
J

Patience is the hardest thing about being a homebrewer.

PS I always pitch yeast at about 65. 75 degrees is too high and will cause your beer to ferment too fast and produce fusel alcohols which are non tasty. If you keep the ferment temps between 64-68 the entire time your beers will come out nicely.