Fermentation slowing after fast start

Discussion in 'Homebrewing' started by zizouandyuki, May 18, 2016.

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  1. zizouandyuki

    zizouandyuki Initiate (0) Nov 26, 2015 Texas

    Brewed an IPA on Sunday and apparently created an environment in which the yeast got going after just 2 hours. The fermentation was vigorous yesterday and early this morning, but has quickly died off. I'm now seeing very little activity... maybe a bubble every 5 seconds, which is far less than what I typically see. Should I be concerned about fermentation starting so quickly and slowing so soon?

    Volume is 5.5 gallons and the OG was 1.065 and I pitched approximately 250 billion cells of Wyeast 1318. Fermentation temp is controlled @ 65*F. I used an oxygenation kit for the first time, which I'm guessing is what prompted the rapid start.
     
    #1 zizouandyuki, May 18, 2016
  2. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    1318 starts fast and hard, and quickly fades to nothing. If you're really worried then take a gravity reading. But it sounds very typical for that strain.
     
    #2 SFACRKnight, May 18, 2016
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  3. GetMeAnIPA

    GetMeAnIPA Pooh-Bah (2,559) Mar 28, 2009 California
    Pooh-Bah

    1318 is a beast and will ferment fast and with a controlled temp of 65 I wouldn't be worried. After 5 days slowing raise the temp up to 70.

    Did you use a starter?

    When I do a starter I usually wait until it's 100% finished and then some. I usually see activity around the 8 - 12 hour mark. Last batch I pitched the yeast from the starter when it still had some fermentation and my beer took off in like 4 hours.

    I wouldn't worry and besides what can you do now? Let it ferment check it in a week and see if you need to mess with it.
     
    #3 GetMeAnIPA, May 18, 2016
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  4. zizouandyuki

    zizouandyuki Initiate (0) Nov 26, 2015 Texas

    Thanks for the help and the reassuring words!

    No starter on this one -- I took the lazy man's route and pitched 3 packages. They were about 2 weeks old with an estimated 87% viability.

    One of my fermentation chambers is set @ 90*F for a non-brewing experiment, so I tossed the packages in there for a few hours before smacking them and pitching them. Had a nice swell going!

    What's the reason for the extended wait with a starter? Healthier yeast with a longer work time? Thanks again.
     
    #4 zizouandyuki, May 18, 2016
  5. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    FWIW, there's no reason to do this. If anything, the few hours at 90F (with no food) simply killed off a few more cells than would have happened in the fridge or on your counter.
     
    #5 VikeMan, May 18, 2016
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  6. zizouandyuki

    zizouandyuki Initiate (0) Nov 26, 2015 Texas

    Well damn. I've been trying to warm my yeast up for a long time thanks to Mr. Palmer. Maybe I misinterpreted what I've read, but his suggestion of sleeping with your yeast (I'm not a nut) or keeping it in a pocket leading up to pitching time led me to believe that it should be warmed.

    Is room temp (~74*F) sufficient?
     
    #6 zizouandyuki, May 18, 2016
  7. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    I really want to toy with under pitching this strain to see if I can get some more fruity esters out of it. I wish it let the hops shine like other strains on the nose though.
     
    #7 SFACRKnight, May 18, 2016
  8. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Yes. Yes it is.
     
    #8 SFACRKnight, May 18, 2016
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  9. zizouandyuki

    zizouandyuki Initiate (0) Nov 26, 2015 Texas

    So should I have any serious concerns re: fermentation given that I raised the temp too high? Think it's necessary to pitch more yeast or just let it ride?
     
    #9 zizouandyuki, May 18, 2016
  10. TheGr8Sarcasmo

    TheGr8Sarcasmo Initiate (0) Apr 3, 2015 Indiana

    I'm actually having a similar issue right now.

    I made a Belgian Pale ale on the 10th and pitched the new white labs pitchable pack of 550 in my 1.052 wort. Took off like gangbusters and I'm glad I attached the blowoff tube. I would have had a huge mess otherwise.

    Fermented great for 5 days then activity halted. I took a gravity reading off 1.016 and switched over to a regular airlock.

    Took another reading this morning and it is stuck at 1.016 and the wort temp is right at 70 degrees. Just a few points shy of where I need to be.

    The only ideas I had for why, is that I didn't have a lot of headroom in the carboy and so much got blown out of the tube, but I honestly have no idea. I was going to swish it around a bit in the carboy tonight after work to see if that might help to jump start it back up for the next few days.

    Any ideas on how to get it down to 1.012?
     
    #10 TheGr8Sarcasmo, May 18, 2016
  11. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I would not be concerned - I just wouldn't warm the yeast up to 90F next time. I'd let this one ride.
     
    #11 VikeMan, May 18, 2016
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  12. zizouandyuki

    zizouandyuki Initiate (0) Nov 26, 2015 Texas

    Sounds good.

    Always enjoying learning something new on here. Cheers!
     
    #12 zizouandyuki, May 18, 2016
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