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newbie Q How long to rapid fermentaion?
Well I finally did my first batch yesterday and just gotta ask how long till I get a good rapid fermentation? I doing a brown ale and used a Wyeast smack pack. It's been sitting for about 16 hrs and I'm getting a bubble or two about every 4 seconds or so. I over worry like most newbies and wanted to check if this is about par for the course or if it should be progressing more quickely. I did my best to airerate the wort before sealing it all up and it's sitting in a closet at about 64 degrees.
Thanks in advance and thanks to the experienced people who I'm sure answer the SAME questions over and over (I do the same thing on forums with topics I'm more experienced about)
Bill
Everything sounds like its going good. When you do a few more brews you will get a feel for different yeast and different conditions and how they relate to lag time. Once you do a few more and you get your proccesses down then you should think about yeast starters, and invest in a good O2 set-up.
Cheers
A more experienced brewer can correct me on this if I am wrong, but at 64 degrees you are going to see a slightly less vigorous fermentation than at higher temperatures. I ferment my ales around 69 - 71 degrees. Some get bubbling pretty quickly, others max out at about one bubble every 2-3 seconds.
64 is a great temp for an ale. As far as a more intense fermentation, that has more to do with your yeast and your wort than your temp (at those temps). Where you would experience a slow fermentation would be with an ale at a low temp. Your rapid fermentation on the other hand is almost always yeast related.
Sounds like things are going well. Keep close watch on your temp and make very good notes on when things are taking place that way next time you can have something to compare it too.
Cheers
thanks everyone. Like I said, typical over-worried newbie... I guess just more of a I didn't really know what to expect than anything else... Now, at 1:30, about 23 hrs after pitching it's at about a bubble 1 second or so. I can't wait to try it!
I guess (so far) the only mistake is that I completely forgot to add in the aroma hops... oh well, could be worse things to forget, she should still taste great! (I'm making the elbro nerkte brown ale from papazian's complete joy book for what it's worth)
Good stuff, just be patient, let the process do it's magic, you will be happy you did.
Cheers.
If you are going to use a secondary fermenter, add the hops then. It's called dry hopping.
It wont hurt anything, if you are only going with the primary fermenter,
open it up in a couple days and pour the hops right on the wort.
Yeah, things sound pretty normal.
I am with marv, you can always toss in extra aroma hops. I am doing an IPA right now that is going to be dry hopped twice in the secondary and also in the keg.
Love thy hops!
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