12 replies to this topic

[robsauce]

Procedure and recipe here: https://www.brews-br...ntry234929There was some activity in my primary bucket (some foam, blow off, etc.) but after a week it seemed to have subsided so I took a gravity reading thinking it was close to completion. To my surprise its currently at about 1.058 which means its only dropped 18 points in just over a week (og was 1.076). I decided to toss a thermometer in the primary and sure enough my beer was sitting at about 58 degrees. Wow - didn't realize my basement was that cold. So, I gave it a mildly vigorous stir and moved it upstairs where the room temp average is around 65-68. I'm hoping the yeast were just slow to get going and that the cold temperature hasnt killed them off. I checked Wyeast's site and the idea temp for this strain is 62-70 so 58 shouldn't have killed the yeasties off - or would it? I'll monitor the SG over the next few days but would there be any harm in pitching another pack of yeast after a week-week and a half if the fermentation doesnt speed up??

[RommelMagic]

58 would not have killed the yeast, just kinda forced it into a more dormant state. I suggest to gently swirl it now & again to re-suspend the yeast and let it warm up, which it seems you're doing already. If need me go ahead and pitch some more.

[robsauce]

After having it in warmer temps the beer is up at about 65ish and its been there for just about 48hrs and fermentation doesn't seem to be going any quicker - sg still at 58ish. I'm gonna buy another pack of 1084 on my way home from work and pitch it to hopefully kick start the fermentation. I might even do up a starter too to help the yeast get going but usually the Wyeast smack packs are pretty good without it. 2 questions:1) Should I stir/aerate the beer again before pitching the yeast or would it harm it at this point?2) What are the chances of off flavors being produced by this original slow/cold fermentation?Thanks.

[jayb151]

I wouldn't airate again. And there might be off flavors since stress was put on the yeast, but I wouldn't worry about it since yeast are pretty good at handeling colder tempss more than warmer. As a side note, I also have had beers in my basement. Durring Fermentation the little temp strip on the side of my fermenters read about 65, but my Secondaries are reading about 60. Are these really accurate and are they telling the correct temps too? I have been seeing 3 week primaries where co2 is still coming out of the airlock. Can this be because the fermentation is done, but the liquid is slowly bleeding co2?Thanks!

[Thirsty]

Durring Fermentation the little temp strip on the side of my fermenters read about 65, but my Secondaries are reading about 60. Are these really accurate and are they telling the correct temps too? I have been seeing 3 week primaries where co2 is still coming out of the airlock. Can this be because the fermentation is done, but the liquid is slowly bleeding co2?Thanks!

Chances are that is exactly what is happening. During fermentation you are infusing some CO2 into the beer by the pressure building up in the fermenter, once the ferment is done, CO2 will slowly come out of solution, (like a glass of beer going flat overnight) which will cause some airlock activity. Not that the strip thermometers are lab accurate, but they do get pretty close, that difference between your secondary temp and the primary temp is heat caused during fermentation. Usually 3-5 degrees, so your secondary has no ferm heat giving you an idea of what the ambient temp is, while the primary is the ambient plus ferm heat.

[jayb151]

Awesome Thirsty, That's exactly what I was thinking, but this is only my second winter brewing so i don't exactly have a ton of experiance with these cold temps. I do know that my beers seemed to turn out alot better durring the winter, so maybe I have to get a ton of beer going this winter!

[Thirsty]

I do know that my beers seemed to turn out alot better durring the winter, so maybe I have to get a ton of beer going this winter!

I have noticed that once the weather stays consistantly cold, the ambient temp in my basement is about 60, but a glass carboy on my basement floor keeps it at about 52. Perfect for lager ferments. So I brew lagers in the winter just cuz. You can put a glass of water on the concrete or whatever your floor is, and check the temp of the water after a couple days, if it is 50-55, it is perfect for lager ferms!

[jayb151]

I have noticed that once the weather stays consistantly cold, the ambient temp in my basement is about 60, but a glass carboy on my basement floor keeps it at about 52. Perfect for lager ferments. So I brew lagers in the winter just cuz. You can put a glass of water on the concrete or whatever your floor is, and check the temp of the water after a couple days, if it is 50-55, it is perfect for lager ferms!

Wow! Another good point. I actually didn't even think to check that. I might be making a czech pils this year!

[robsauce]

Wow! Another good point. I actually didn't even think to check that. I might be making a czech pils this year!

This is brilliant. I might give this a go. WOOT.

[robsauce]

So, I bought some Nottingham yeast 2 weeks ago, rehydrated it in water as per package instructions and pitch it into the wort. I had to leave for 2 weeks on vacation so I had a friend come by and monitor the temp and check SG periodically. Temp was around 65-70ish the entire time. I got back from vacation yesterday, checked the SG and to my dismay, its still sitting around 1.050. WTF??

[Steve Urquell]

So, I bought some Nottingham yeast 2 weeks ago, rehydrated it in water as per package instructions and pitch it into the wort. I had to leave for 2 weeks on vacation so I had a friend come by and monitor the temp and check SG periodically. Temp was around 65-70ish the entire time. I got back from vacation yesterday, checked the SG and to my dismay, its still sitting around 1.050. WTF??

There was a bad batch of notty going around a while back. Maybe you got one of the duds?

[robsauce]

This was the 2nd pack of Notty I tried. First one didnt foam and barely dissolved when added to water. 2nd batch was clearly active, foamy, etc. during the re-hydration step. Doubtful that it was dead. What are my options here? 3rd attempt at a yeast pitch? Rack it?

[Steve Urquell]

I would pitch a pack of s-05 in it or s-04 if it's an english ale and forget the notty. I don't like the twang flavor note it produces anyways. My $.02