Veronis
Well-Known Member
- Joined
- Feb 11, 2013
- Messages
- 76
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Heya ladies and gents,
I brewed an all-grain Irish Stout on Sunday and pitched a starter or White Labs Irish ale yeast - OG 1.062 (no lactose). I don't have a fridge, so I use an 18-gallon bucket as a swamp cooler, and maintain temps using small amounts of ice and frozen 12-oz water bottles.
Fermentation took off in a few hours, and temp maintained 65-67 through today.
The krausen started to drop yesterday afternoon, and today has mostly dropped out; it was a very bubbly fermentation for the first couple days but it never climbed up the fermenter and into the blowoff tube.
It's only day 3, and right now there's about 1 bubble in the blowoff every ~4 secs.
The swamp is currently 66.2 degrees F. The landing at the top of the basement steps is always 70-71.
To finish primary fermentation, how do you know when to move the fermenter to the warmer temps? I don't know if it's too soon, or if once krausen starts dropping you can move it to slightly warmer temps immediately.
I brewed an all-grain Irish Stout on Sunday and pitched a starter or White Labs Irish ale yeast - OG 1.062 (no lactose). I don't have a fridge, so I use an 18-gallon bucket as a swamp cooler, and maintain temps using small amounts of ice and frozen 12-oz water bottles.
Fermentation took off in a few hours, and temp maintained 65-67 through today.
The krausen started to drop yesterday afternoon, and today has mostly dropped out; it was a very bubbly fermentation for the first couple days but it never climbed up the fermenter and into the blowoff tube.
It's only day 3, and right now there's about 1 bubble in the blowoff every ~4 secs.
The swamp is currently 66.2 degrees F. The landing at the top of the basement steps is always 70-71.
To finish primary fermentation, how do you know when to move the fermenter to the warmer temps? I don't know if it's too soon, or if once krausen starts dropping you can move it to slightly warmer temps immediately.