Interupting fermenting process?

[reardo]

Hi guys.

I currently have a Black Rock Golden Ale, with 1kg #10 booster, brewing in a controlled environment (in kegerator) set at 19deg. I started this on Sunday and yesterday i noticed it was slowly bubbling in the airlock slowly, but it was happening. When I pitched the yeast (yeast from the 1.7kg tin) I just sprinkled it on top, and didn’t stir it in (as suggested on the tin).
Would it have stopped now because i didnt stir the yeast it? Could i take the lid off and give it a stir to possibly get it going again? If not, why else would it stop and how do i get it started again?

I stuffed up my last brew by brewing it at a too high temp, so i'm hoping this one wont be stuffed too.

Any advise is appreciated.

Reardo.

 

[slcmorro]

Leave it a little while longer mate. The airlock isn't a surefire sign that it is, or isn't working. If you did gravity readings, take a sample and check if it's dropped any points, and do the same in a couple more days if you're concerned. You can give the FV a swirl if you want which arguably helps rouse the yeast, but I wouldn't go opening the FV up unless I absolutely had to for some reason (dry hopping etc) for fear of inviting nasties in.

 

[.DJ.]

you dont need to stir the yeast in... Dont take the lid off....

onloy way to confirm fermentation is take a gravity reading.

 

[reardo]

Thanks guys. Just took a gravity reading at it says 1.026, so id imagine there is a fair way to go. it started at 1.042 - so just keep on keeping on you think?

 

[Spiesy]

Your controlled environment; are you controlling the temp of the environment, or the wort/beer?

I.e. what are you measuring, and how are you controlling it?

 

[reardo]

I have a temp controller on top of my kegerator, and the probe taped to the wall in my kegerator. I have a heater belt sitting over the top of the fermenter, so I suppose the environment is controlled and not the actual wort. The temp sticker on the fermenter highlights between 18-20 also. i checked it again this morning and the temp on the controller said 20, and again, the airlock wasnt moving.

 

[hellbent]

The temp sticker on the fermenter highlights between 18-20

Be happy that you can at least read the temp sticker on the fermenter!
Every temp sticker I have had has been near impossible to read and I've just given up on them. I now rely totally on my FridgeMate for my temps!

 

[reardo]

Checked the reading an hour ago and it says 1.022, so it seems to be still working.

Patience is the key by the looks of it....

 

[reardo]

Finished at 1.012. Im hoping that should be enough. Smells ok. Kegged last night and will give it a crack on Saturday me thinks! Question, is 40psi for 48 hours too much pressure to carbonate at? I can never seem to get this right. I have the keg in the fridge chilling at the same time...

 

[Yob]

I usually go for 30psi turn gas off but leave connected and Rock it for 90 seconds giving it a blast when the pressure drops, if you force carb it you can the leave it at 15psi for a couple of days and it will pour like a dream (then drop to 10psi).. At least my system does anyway..

If you do a search for the "Ross method" shouldn't take long to dig the video up that shows how it's done

 

[reardo]

Thanks Yob. This morning i dropped it to 35psi before heading to work. Ill be home in about 4 hours so do you think i should start the 'ross method' from then (or could this make it overcarbonated), or test it out as is, then if it's not carbonated enough, should i leave it be for another 24 hours? Sorry to be a PITA