AndyBWood
Regular.
Afternoon All,
Apologies for interrupting your brew days but I have a query regarding my AG2.
18 days fermentation at 19 degrees resulted in FG 1.009 with just the odd pin-prick bubble rising.
Decided to raise the temp to 20 degrees encouraging the yeast to clean up. As an experiment, I sealed the lid on the fermenter and stuck in a airlock just to see if anything happened. Within an hour I had a bubble a second passing through the airlock; this lasted for a few hours and then died back to nothing.
I then raised the temp by an extra half degree to 20.5 and the airlock has started off again and is bubbling away; 2 bubbles a second or more. This has been going on all night.
So; whatâs the yeast eating ?
The yeast is supposed to attenuate to an average of 70%. Iâm up to 82% already.
There canât be much more fermentable sugar lying around; my mash was bang on and maintained at 66.5 degrees this time give or take far less than half a degree.
I havenât bothered with an airlock before but it was dead before the increase in temp when I sealed the lid. Considering the FG is so low, and it started at 1.055 anyway, Iâm not sure whatâs going on ?
Is this to be expected when yeast are âcleaning upâ at the end of fermentation ?
Is CO2 still produced when yeast are eating their pudding having finished their starter and main course ?
:wha: :wha: :wha:
It will be 3 weeks tomorrow since this AG2 went into the fermenter and Iâve got to be honest Iâm getting a bit concerned about the length of time its been sitting there. This greedy Yorkshire lot ( White Labs WLP 037 ) seem to be really filling their boots !
With apologies for all the questions; any similar experiences out there ?
Cheers :thumb:
A
Apologies for interrupting your brew days but I have a query regarding my AG2.
18 days fermentation at 19 degrees resulted in FG 1.009 with just the odd pin-prick bubble rising.
Decided to raise the temp to 20 degrees encouraging the yeast to clean up. As an experiment, I sealed the lid on the fermenter and stuck in a airlock just to see if anything happened. Within an hour I had a bubble a second passing through the airlock; this lasted for a few hours and then died back to nothing.
I then raised the temp by an extra half degree to 20.5 and the airlock has started off again and is bubbling away; 2 bubbles a second or more. This has been going on all night.
So; whatâs the yeast eating ?
The yeast is supposed to attenuate to an average of 70%. Iâm up to 82% already.
There canât be much more fermentable sugar lying around; my mash was bang on and maintained at 66.5 degrees this time give or take far less than half a degree.
I havenât bothered with an airlock before but it was dead before the increase in temp when I sealed the lid. Considering the FG is so low, and it started at 1.055 anyway, Iâm not sure whatâs going on ?
Is this to be expected when yeast are âcleaning upâ at the end of fermentation ?
Is CO2 still produced when yeast are eating their pudding having finished their starter and main course ?
:wha: :wha: :wha:
It will be 3 weeks tomorrow since this AG2 went into the fermenter and Iâve got to be honest Iâm getting a bit concerned about the length of time its been sitting there. This greedy Yorkshire lot ( White Labs WLP 037 ) seem to be really filling their boots !
With apologies for all the questions; any similar experiences out there ?
Cheers :thumb:
A
