New member here, my first question comes with a bit of an anecdote.
So I started homebrewing about 2 months ago. My last brew was a Irish Red which came out pretty good so I decided to kick it up a notch and try a Scotch Wee Heavy. Owner of the local brew shop helped with the recipe. 10 lbs of malt, bramling(?) hops, 1 lb of dark crystal, 16oz molasses, and pitched Safbrew S-33 Yeast. Within only a few hours, I had a quickly growing krausen. The fermentation was almost explosive within 24 hours, I had to put in a blowoff hose in because it was literally blowing the water out of the airlock. About 48-60 hours after pitching the yeast it seems as though my brew has stalled. The krausen is completely gone, and there is barely a bubble coming through per minute. Im using a gum stopper on a glass carboy with a nice tight airlock in. The temp on the fermometer reads somewhere between 66-70F, and I assumed this was fine for the yeast. I noticed while moving the carboy that any slight swirl seemed to get the yeast moving, and I got a lot of bubbles out.
Now, if I understand the fluid dynamics properly, the denser fluid (the still sugar-rich wort) is sitting on top of the less dense fluid (the newly created alcohol). The yeast, which I believe ferments up to 11.5% abv, is getting drowned out by a higher alcohol content. The swirl mixed the alcohol and allowed the yeast to get back to work.
Am I correct in this assumption and need/can do anything about it or am I just complete wrong in this assumption and need to relax and have a homebrew?
ps: Aside from the above dilemma, how should I split the time in secondary/bottles? Scotch Wee Heavy takes 3-4 months to finish, how should I divide the time?
So I started homebrewing about 2 months ago. My last brew was a Irish Red which came out pretty good so I decided to kick it up a notch and try a Scotch Wee Heavy. Owner of the local brew shop helped with the recipe. 10 lbs of malt, bramling(?) hops, 1 lb of dark crystal, 16oz molasses, and pitched Safbrew S-33 Yeast. Within only a few hours, I had a quickly growing krausen. The fermentation was almost explosive within 24 hours, I had to put in a blowoff hose in because it was literally blowing the water out of the airlock. About 48-60 hours after pitching the yeast it seems as though my brew has stalled. The krausen is completely gone, and there is barely a bubble coming through per minute. Im using a gum stopper on a glass carboy with a nice tight airlock in. The temp on the fermometer reads somewhere between 66-70F, and I assumed this was fine for the yeast. I noticed while moving the carboy that any slight swirl seemed to get the yeast moving, and I got a lot of bubbles out.
Now, if I understand the fluid dynamics properly, the denser fluid (the still sugar-rich wort) is sitting on top of the less dense fluid (the newly created alcohol). The yeast, which I believe ferments up to 11.5% abv, is getting drowned out by a higher alcohol content. The swirl mixed the alcohol and allowed the yeast to get back to work.
Am I correct in this assumption and need/can do anything about it or am I just complete wrong in this assumption and need to relax and have a homebrew?
ps: Aside from the above dilemma, how should I split the time in secondary/bottles? Scotch Wee Heavy takes 3-4 months to finish, how should I divide the time?