Agitating during fermentation.

[Aitch]

Apologies if this has been asked before if there's a FAQ, but is it good or bad practice to agitate during fermentation? It may not make a difference, the reason i ask is that Mrs Aitch moved one of my brews, it was bubbling at a steady 16/minute at 20deg (steady), after moving it went up a bit but is now at 8/minute 24hrs later. It could be that this is just a result of it being 24hrs further down the road? I dunno and any help appreciated though I doubt there's anything anybdoy can do or say to keep her away from me beer!

 

[BeerEagle]

Break her legs or install an electric fence

Shouldn't be a problem. Moving it may have knocked some dissolved CO2 out which would account for the increase in bubbles, and then the beer is capable of absorbing more which accounts for the subsequent decrease - or as you say, it could be slowing down as it nears the end of fermentation.

You've probably already read that counting bubbles is not a good indicator of fermentation progress. The only way is to use your hydrometer and watch the specific gravity fall. You'll know it's finished when you get three readings the same over 2-3 days.

 

[bobsbeer]

It won't do it any harm at all. Agitating will stir up the yeast and bring them back into suspension. Some do say you should agitate for the firat few days anyway.

 

[Aitch]

Break her legs or install an electric fence

Shouldn't be a problem. Moving it may have knocked some dissolved CO2 out which would account for the increase in bubbles, and then the beer is capable of absorbing more which accounts for the subsequent decrease - or as you say, it could be slowing down as it nears the end of fermentation.

You've probably already read that counting bubbles is not a good indicator of fermentation progress. The only way is to use your hydrometer and watch the specific gravity fall. You'll know it's finished when you get three readings the same over 2-3 days.

Thanks Eagle, it's a mile off finished yet, the one thing I've learned already is to double the stated fermentation time at least! To be honest I'm not sure you can leave it too long can you? Afterall there should be no air in there as the CO2 should have purged it through the air lock. Either way I'm leaving this one a day or two longer, my first brew went into a barrel, this one will be bottled so I need to be doubly sure fermentation is complete. Learning loads here, thanks again!

I daren't even try breaking her legs, you can take the girkl out of Lincoln.....

 

[Aitch]

It won't do it any harm at all. Agitating will stir up the yeast and bring them back into suspension. Some do say you should agitate for the firat few days anyway.

Thanks Bob, I thought it would be ok but wanted to double check, I still gave her a scowl (I lose if it gets physical), started the breew on Saturday and it does seem to be quicker than my first brew (Wherry) probably because I paid more attention to the temperature at pitching and I hydrated the yeast first this time also, again paying attention to temperature. I hope this one comes out well as I fancy it'll be a nice pint (Fixby Gold).

I've started a merlot for Mrs Aitch and positioned this startegically so she will have to move that to get near my beer, I've told her that she'll have to drink it even if she ruins it by moving it, lets see if that keeps her away.

 

[Pinck]

Agitation during fermentation can be quite good for the beer since it knocks out Co2 that makes the yeast sleepy, and throws the yeast back into suspension. The only thing you want to avoid is overdoing it and ending up oxidizing your beer. But for a beer that's still actively fermenting, your headspace is full of Co2 so you're fine.

 

[Aitch]

Agitation during fermentation can be quite good for the beer since it knocks out Co2 that makes the yeast sleepy, and throws the yeast back into suspension. The only thing you want to avoid is overdoing it and ending up oxidizing your beer. But for a beer that's still actively fermenting, your headspace is full of Co2 so you're fine.

Thanks Pinck! I thought the lack of air would help protect the brew, though I haven't seen agitating recomended in any of the books, those that do mention anything suggest leaving it alone and forgetting about it. I haven't read all the books of course!

 

[Aitch]

I'll be checking this brew tomorrow, a peek under the lid shows a not very clear first ferment. I'm a bit worried about this one as the krausen ended up back in the brew when she moved it. I'll have abetter idea once I've tasted the sample after measuring sg tomorrow. Hope its going to be ok :shock:

 

[hedgerow pete]

for the first hree days all my musts wine and beer gets a great big rousting with the big spoon, knocks the co2 out of it, brings in a little oxygen and lifts all the yeasts up and i find it helps to settle the wastes as it collects better

 

[Aitch]

for the first hree days all my musts wine and beer gets a great big rousting with the big spoon, knocks the co2 out of it, brings in a little oxygen and lifts all the yeasts up and i find it helps to settle the wastes as it collects better

Thanks Pete, tested this morning at 1.01 and tastes fine, I was worried that it might be off. Cloudy but I'm hopeful that will drop out in secondary. I'm bottling half and kegging the rest later, I'll also chill the bottles after a couple of weeks to see if this helps clear it compared to the keg. I'm a bit more hopeful for the Fixby Gold now, I did think it was going to fail.

 

[Aitch]

Bottled half and kegged half, not cloudy but more hazy. I'll make sure its not touched for a fortnight then I'll chill the bottles and keg and see how it turns out. A lot more hopeful han I was, the sample was v hoppy and dry but quite nice (if thats your taste).

 

[davepisshead]

not tried sundew but other woodford ales best taste at room temp not chilled & improved from 7 days to 14 days after bottling.try milestones black pearl the best guinness original copy i've come across with no changes to the recipe

 

[PD]

woodford ales best taste at room temp not chilled

I'm thinking most of my beers taste better at room temp or just below, I stand them on cold concrete floor for final chil phase of conditioning they then get moved onto shelves with the rest. Just pick and drink.

bit tasteless if they have been in fridge overnight....

 

[Aitch]

woodford ales best taste at room temp not chilled

I'm thinking most of my beers taste better at room temp or just below, I stand them on cold concrete floor for final chil phase of conditioning they then get moved onto shelves with the rest. Just pick and drink.

bit tasteless if they have been in fridge overnight....

It wasn't a woodfordes beer, it was Fixby gold and ok chilled (summer ale) and long gone! I have another hoegaarden clone about finished in the fv, I'll measure and bottle (hopefully) this weekend, a stuinning beer that wants fridging after a couple of weeks in the warm.