Fermentation Temperature

[Stephen Langton]

Can anyone clarify please, if the first stage fermentation stops at 19 degrees but the temperature raises to 21 and bubbling starts again and then stops after 24 hrs, will fermentation start again if there is another increase of temp to 23 degrees ?

 

[Mavroz]

Mine bubble away between 18 and 21 degrees for a week at least now. I found when the weather was warm and i couldn't reduce the fermentation temperature, it was 23 to 25 degrees and it started producing an sulpurous smell but only bubbled for 24 to 48 hrs. I got rid of this with some yeast nutrient but got very little more action from the bubbler after this.

The brews are just fine now.

How long has the brew been in the FV? How do you know Fermentation stopped at 19c ?

 

[foxbat]

Can anyone clarify please, if the first stage fermentation stops at 19 degrees but the temperature raises to 21 and bubbling starts again and then stops after 24 hrs, will fermentation start again if there is another increase of temp to 23 degrees ?

Probably not. I would guess that your yeast are in the process of flocculating. Take a gravity reading to see where you're at.

 

[Stephen Langton]

Mine bubble away between 18 and 21 degrees for a week at least now. I found when the weather was warm and i couldn't reduce the fermentation temperature, it was 23 to 25 degrees and it started producing an sulpurous smell but only bubbled for 24 to 48 hrs. I got rid of this with some yeast nutrient but got very little more action from the bubbler after this.

The brews are just fine now.

How long has the brew been in the FV? How do you know Fermentation stopped at 19c ?

The brew has been "in" for 12 days now at a constant 19c and for 24hrs had stopped, gravity reading at 1012, (gravity at start 1050), the temp rose and bubbling started again (21c), has now stopped, temp is 20c

 

[foxbat]

I would say you're done but you could give it a few more days to a week to complete the diacetyl rest and drop a bit clearer so you don't get so much trub in your bottles/keg/barrel.

 

[rank_frank]

I've got a brew in the FV right now that's slowly fermenting and dropping by about 1 point a day (1.004 yesterday, 1.003 today). It's been going for 26 days now. 24 hours with no visible activity is probably not the end of fermentation. I'd wait until you get 3 days or more at the same SG

 

[Cwrw666]

I think Chippy is talking wine while the OP is in the beer kit discussion section.
1012 is a perfectly normal FG for an OG of 1050 with a beer kit.

By the way, your fermented beer contains quite a lot of dissolved CO2, raising the temperature by one degree might well cause your airlock to start bubbling again but only because the warmer the fluid, the less gas it can hold. You might well mistake this for a sign of fermentation but it's probably not.

 

[Stephen Langton]

I think Chippy is talking wine while the OP is in the beer kit discussion section.
1012 is a perfectly normal FG for an OG of 1050 with a beer kit.

By the way, your fermented beer contains quite a lot of dissolved CO2, raising the temperature by one degree might well cause your airlock to start bubbling again but only because the warmer the fluid, the less gas it can hold. You might well mistake this for a sign of fermentation but it's probably not.

that sounds good, I'm about to test the gravity, if it as yesterday do I still have to diacetyl rest ?

 

[Chippy_Tea]

I think Chippy is talking wine while the OP is in the beer kit discussion section.
1012 is a perfectly normal FG for an OG of 1050 with a beer kit.

had a brain fart - post removed.

 

[Mavroz]

Take a SG reading today. Take one tomorrow and one Monday. If they are all the same, I would say fermentation has done.