sure its not stuck but a little advice

[critty]

Pretty sure its not stuck but want a bit of advice.

My tarwebier has been bubbling away for 4 days. Today from about 12 its kind of stopped. Reading about I have seen that giving it a bit of a stir can liven the back up. So I have done that and am waiting for it to shows signs of life again.

Its not cold in the kitchen but wondered if the drop in general temp, due to weather, has caused the yeast to become a little sluggish. The framboos is vigorously working away. So I don't know if the temp is all to do with it.

 

[pittsy]

i would say leave it , its normal to calm down and temp is still good and not too cold

 

[critty]

Thanks Pittsy mate thats what I figured. Just watched and it's bubbling but say 4 bubbles every 5 min. Not worried about it but just wondered if I should maybe take action to prevent a possible stall. But you say it's cool and thats all I needed lol. :thumb:

 

[lovelldr]

lol, leave it be

From what I remember, this takes a little while to ferment. 9 days in primary, and 11 in secondary for me. SG was 1.051 and FG was 1.012... Brewed mine with 500g wheat DME and 350g candi sugar I made up...

Bottled this on 11/04/2012, and when I tasted one a few days ago (around 9 days warm conditioning, and then 1 month cold conditioning), tasted really good. Too much of a golden colour this in my opinion, but the taste of it is really nice. Clears quite a bit, but when get near the bottom of emptying bottle, slush the yeast and add a little to the glass. Makes it much tastier

All in all a good drink

 

[jonnymorris]

it's bubbling but say 4 bubbles every 5 min...

Don't give too much credence to the bubbles in your airlock. It may be a satisfying indication of fermentation but it's in no way an accurate measure of what is or isn't happening. Leave it a couple of weeks and then get your hydrometer out.

Good luck.