Is my beer still fermenting?

You took a gravity reading, right? Cause that's what you should be doing to evaluate fermentation.

 

What was the original gravity of the wort, and what was the ambient temp around the fermentor when it was rapidly bubbling? It was the second day of fermenting when the room temp was inadvertently lowered, but about how many hours of noticeable fermentation did you observe? Was the room temp still a reasonable interior household temp, like maybe 60 or so? It's pretty common for a medium to low gravity beer to have a brief highly-active fermentation and then fall off rapidly, and if the temp wasn't below 60, I think you're going to be okay. Taking a gravity reading and comparing it to the recipe's expected FG, and then taking another reading in 3 days will tell you if the fermentation is done. But since you're only 3 days after brewing, I'd wait 3-4 days before taking any readings. Give the yeast a chance to get started again if they are still hungry and sugar is available.

 

I love Ween.

 

first check the gravity. Also, don't stir vigorously, still gently. Just enough to arouse the yeast.

If the beer got warm causing very active fermentation then the wort temp got too low by opening the window you could causes the yeast to become less active or even dormant. What is the temp of the wort not the air? If the ambient air is 40 degrees the wort most likely got too cold, causing the yeast to become dormant.

start cold and allow to get warm, not warm getting colder.

 

I'd let it go for 2 to 3 weeks, no need to put in secondary in most cases unless your maybe adding fruit or some other type of flavoring.

 

Your beer will clarify in your primary just as well; just keep your beer in your primary for 10-14 days.

Gravity 'works' just the same for beer in a primary as it does in the secondary.

Cheers!

 

How sure are you that you have the proper amount of liquid in your fermentor? If your recipe is for 5 gallons but you have only 4.5 gallons due to boil-off or trub displacement, then your gravity reading would come close to the 1.110 instead of the 1.100. And the final gravity reading would be high too. However, a beer this big would require ideal fermentation conditions for aeration, healthy yeast, etc. so it's hard to say whether you are done fermenting yet. Beers this big should be given extra time too.

Did you drink the sample from your gravity reading, and was it sweeter tasting that what you'd expect, or sweeter than what you'd like? That taste could help you decide how to proceed. There's nothing so disappointing than having to drink sweet beer.

I agree with the recs for keeping this in the primary rather than transferring to a secondary fermentor.

 

I have never brewed using coffee. Do you have a plan for how long you intend to 'age' with the coffee?

Cheer!

 

If you intend a residence time of 2 weeks feel free to just add the coffee to the primary.

Cheers!

 

I've never used coffee in a beer either, but like Jack says, I doubt that a secondary is needed. There are frequent threads here in this forum about coffee, so I suggest that you read back a few pages to find these threads. Should be good info there.

 

If you're just doing a cold brew extract then you can add the coffee in the bottling bucket when you're done fermenting. No need to add it now and mix it up with yeast and trub hanging out in the fermenter. That also allows you to sample the mixture as you add it. I used to do it that way with good success. Now I dry bean which I think is a little more "robust".