Was confident but I'm panicking again

[demonx06]

So i took a gravity reading and it was 1.02 my temp was 60 so I decided to swirl the yeast back into suspension and move it to a warmer area. I know it started back up cause the airlock was bubbling and fermometer temp is now 66 ambient is like 63. My problem is the wort was only sealed up for like an hour and i definitely sloshed it. I know the smell from the airlock didn't smell as hoppy but that could have just been from releasing all the aroma when i opened it. How good is my chance of oxidation. I'm checking it in a week and im guessing that's the only way to know. I feel better now after venting my worries

 

[BigTerp]

I've had a few extract and even an occasional all-grain slow down at 1.020. The first one that did it I know I sloshed the crap out of it several times to try and get the last few points out of it. It never finished and ended at 1.018 or something close. Ended up being one of my best beers to date, zero oxidation. Now if I get one that stops at 1.020 (my last all-grain cream ale did this) I'll move it to a warmer spot and give it a gentle swirl and forget about it until bottling day. If the yeast are done, their done, not really a whole lot we can do.

 

[GreenDragon]

My last one got stuck at 1.02 for 3 weeks, then finally the yeast got off their butts and got back to work. Finished at 1.014, I was worried for a while there. Just give it more time it will probably drop eventually.

 

[demonx06]

I have faith in my yeast that they will finish the job i just hope there wasn't too much oxygen in the fermenter when i sloshed it. Ill taste it next weekend and see. The sample tasted so good. I'm gonna be pissed if that little mistake ruins my first batch.

 

[Pilgarlic]

Where the pace of fermentation is concerned, I have more than once regretted intervening; never regretted leaving it alone.

 

[unionrdr]

That's the whole point of gently swirling it. you don't wanna shake & slosh air into it at this point. If you didn't do it too much,it might be ok,especially if it starts up again. The yeast may well use all the extra o2 finishing up.

 

[RM-MN]

Unless you removed the lid and tilted the fermenter to pour out the CO2 layer that covers the beer there will be almost no oxygen in your fermenter to mix into your beer. To get significant oxygen you have to stir fairly vigorously. Just swirling won't dissolve very much.

 

[xjmox14x]

You'll need to do a whole lot more than gently sloshing it to cause oxidation in beer.

 

[demonx06]

Well i have nothing else to do but worry until its done. I'm cash strapped so I can't grab another kit to take my mind off if it. I got 3 carboys just sitting begging for beer inside. This is not that big of a screwup compared to some of the other things I've read. She is fermenting again so it did work. I just got a little carried away with the swirling