Bit of a long one this! Just after some advice....
I've got my second every brew on. It's a Munton's Gold Docklands Porter (a 2 can kit). Yeast pitched last Saturday morning (so 9 days ago). Not sure of the OG as I couldn't read it properly as I didn't have enough in my trial jar and couldn't see the meniscus through foam, you live and learn though! It was probably around 1.045. Pitched at 27C with Safale-04 rather than the kit yeast. Fermentation got off slower than I thought it might, but it was bubbling nicely by 24hrs later. Fermentation temperature will have been held pretty much at 20C as I jave the FV sitting in a box full of water with a fish tank heater in it, which has done the business.
By yesterday bubbling had slowed to a burp every 5 mins or so and I decided to take a hydrometer reading. It's around 1.024 which I thought was a bit high for this time in the process, with the intention of bottling this Sunday (that's day 15 after pitching). I gave the yeast a gentle rousing which increased bubbling frequency, although it's dropped off quite a bit again by this morning.
In my first brew I had a similar slowing at a relatively high gravity, I thought that might have been due to temperature drops as that one was only wrapped in a blanket, but I know this one has been pretty constant temperature.
So, what should I do, and how might I be able to get better fermentation in the future? My intention is to take another gravity reading on Wednesday to see where things are (tomorrow isn't a possibility and I don't see the point of doing it today).
The wort had decent initial aeration I think (dropped Campden-treated water from another FV into it, and got a bit of foaming). I had rehydrated the yeast, getting the wort ready took a bit longer than expected so maybe the yeast was hanging around a bit longer than ideal but not by too much. My wort at 27C might have cooled down quicker than if it was just left to the air as I put my (20C) water jacket round it just after pitching.
Might the high flocculation of Safale-04 cause fermentation to slow quicker than some yeasts, if it hasn't got off to a really flying start? Might future brews benefit from an earlier rousing? I notice that Graham Wheeler's book recommends an early rousing/additional aeration after 24hrs. I'm always loath to interfere too much with the beer though!
Any pointers?
TIA
Chris
I've got my second every brew on. It's a Munton's Gold Docklands Porter (a 2 can kit). Yeast pitched last Saturday morning (so 9 days ago). Not sure of the OG as I couldn't read it properly as I didn't have enough in my trial jar and couldn't see the meniscus through foam, you live and learn though! It was probably around 1.045. Pitched at 27C with Safale-04 rather than the kit yeast. Fermentation got off slower than I thought it might, but it was bubbling nicely by 24hrs later. Fermentation temperature will have been held pretty much at 20C as I jave the FV sitting in a box full of water with a fish tank heater in it, which has done the business.
By yesterday bubbling had slowed to a burp every 5 mins or so and I decided to take a hydrometer reading. It's around 1.024 which I thought was a bit high for this time in the process, with the intention of bottling this Sunday (that's day 15 after pitching). I gave the yeast a gentle rousing which increased bubbling frequency, although it's dropped off quite a bit again by this morning.
In my first brew I had a similar slowing at a relatively high gravity, I thought that might have been due to temperature drops as that one was only wrapped in a blanket, but I know this one has been pretty constant temperature.
So, what should I do, and how might I be able to get better fermentation in the future? My intention is to take another gravity reading on Wednesday to see where things are (tomorrow isn't a possibility and I don't see the point of doing it today).
The wort had decent initial aeration I think (dropped Campden-treated water from another FV into it, and got a bit of foaming). I had rehydrated the yeast, getting the wort ready took a bit longer than expected so maybe the yeast was hanging around a bit longer than ideal but not by too much. My wort at 27C might have cooled down quicker than if it was just left to the air as I put my (20C) water jacket round it just after pitching.
Might the high flocculation of Safale-04 cause fermentation to slow quicker than some yeasts, if it hasn't got off to a really flying start? Might future brews benefit from an earlier rousing? I notice that Graham Wheeler's book recommends an early rousing/additional aeration after 24hrs. I'm always loath to interfere too much with the beer though!
Any pointers?
TIA
Chris