When to peek?

[SunkiZt]

I brewed on Sunday, and fermented in a very chilly closet. The sticky strip thermometer on my bucket read 61. Had slow to start fermentation, and after a day of that, the bubbles have subsided. I'm concerned the temperature dipped overnight to below the low end recommendation, 59. I've since moved the bucket to a warmer closet, and am getting a consistent 64-66. Still no bubbles. I realize this is normally fine, as the bubbles don't tell the whole story, but curiosity has the best of me, and I really want to crack that bucket open and see what's going on inside. So should I wait until Sunday to do so? Giving it a whole week. Or does it hurt to open it any time? I understand the risk of infection is actually pretty low.

TL;DR: I am curious and want to open the bucket and look. Can I do so, or no?

 

[kako187]

Go for it! I do it all the time. Whenever I stare at a bucket for more than 4 minutes I find my self sneaking a sample. In fact just last night I sampled a pale ale I brewed on Sunday. crack it and check for Krausen. Or you could check by shining a bright flashlight into the bucket lid.

 

[freisste]

You absolutely can. Personally I wouldn't, but that comes with experience.

Regarding your pitch and fermentation temps, they actually sound perfect. If every one of my brews spent time with the wort at 61 in the beginning and were moved to a 66 degree area, I would be a happy camper.

Minimize the number of times you open your fermenter to minimize chances of infection. "Minimize" does not necessarily mean zero.

 

[SunkiZt]

I can force myself to wait it out if that is preferable. Patience just isn't my strong suit, especially when it comes to something as exciting as this. However, my desire for a tasty beer is stronger than my desire to peek. Thanks guys!

 

[unionrdr]

Did you read up on the yeast's ideal temperature range? they all have their own sweet spot where they do their best work for peak flavors.

 

[SunkiZt]

Yeah. It's s-04 and the package said, 64°-75°. I have read that fermentation rises the temperature inside the bucket several degrees so, I initially assumed that 61 was fine. Perhaps my yeast are still sleepy, and I'll see an increase of activity in the new, warmer closet.

 

[unionrdr]

In that case,64-66F is a great temp range for them. Just try to keep it in that range. I use that same temp range for the WL029 kolsh yeast. It likes 64-69F.