Fermentation

[bcleary]

Morning all.
I was wondering if you guys can give me some advice.
I mixed a Brew up and pitched yeast at about 26 -27 deg then put the fermenter in my tempmate controlled fridge at 24 deg for two days then per instructions reduced temp to 18.
It was bubbling away nicely at 24deg now its dropped to 18 the bubblinghas now ceased does this sound normal?

The start was 1040 and took a reading this morning 4 days after pitching and it is at 1022 reading.
I presume it will take longer to drop now between 10 to 14 days because of lower temp??
My yeast is salfa S.04 and tolerates between 15 to 24 deg.

Your thoughts appreciated.
Big B

 

[boingk]

Sounds fine to me, and remember never to trust the airlock. You're checking the gravity, and all looks good there. When its steady over a few days then it's fine to bottle. Many of us just leave out ales for 10 to 14 days and call it done, I'm definitely one. Last time I did a serious before/after hydrometer reading was probably February.

Anyway, looking good and should turn out fine.

Cheers- boingk

 

[RobboMC]

Morning all.
I was wondering if you guys can give me some advice.
I mixed a Brew up and pitched yeast at about 26 -27 deg then put the fermenter in my tempmate controlled fridge at 24 deg for two days then per instructions reduced temp to 18.
It was bubbling away nicely at 24deg now its dropped to 18 the bubblinghas now ceased does this sound normal?

The start was 1040 and took a reading this morning 4 days after pitching and it is at 1022 reading.
I presume it will take longer to drop now between 10 to 14 days because of lower temp??
My yeast is salfa S.04 and tolerates between 15 to 24 deg.

Your thoughts appreciated.
Big B

"THEN PER INSTRUCTIONS" ??????

Personally I'd take these instructions carefully. I have always been advised to get the temp down to 18 as soon as possible,
and definately not aim for 24 deg C unless for a specific beer style or yeast that needs it.

1022 seems still too high, normally a brew at 1040 will get down to around 1013 depending on amount of malt Vs dextrose.

Look to your mixing methods, I know the tap water is warm at the moment but pitching at 27 can be improved ( made cooler )
by chilling your water the day before ( in clean containers of course )

 

[barneyb]

Look to your mixing methods, I know the tap water is warm at the moment but pitching at 27 can be improved ( made cooler )
by chilling your water the day before ( in clean containers of course )

Just don't do what I did: sterilise all the empty PET bottles you could fit in the fridge, carefully fill them up the night before brew day.....and then forget about them until the fermenter is full up to 23L with tap water! :blink: