Ok.
SO 10 days ago, at around 00:00 of the 12/10/2017 (12th oct for americans) I pitched the yeast in my 3rd and 4th batches of beer.
One was a darkish ale and i used Mangrove jacks M15 Empire Ale. Another was a more hop forward Vienna malt ale. I used M44 West coast.
Both were pitched slightly warmer than recommended (around 25ºC M15 and 28ºC for M44)
Lets focus on M15 for a while. It was bubbling so strongly next morning at 1 bubble per sec or more, just nonstop, all the turb which was a lot was being blown from the bottom and circulated through all the bucket. M44 took longer to speed up but the same happened. However in M15 things started to slow down after 24h and it ended up in a crawl after 5 days, all the turb was sedimented ina very compact layer.
SO i was happily hearing it burp onece every 10 minutes (M44 wasa bit faster) or so yestarday. Today i woke up and though "lets check gravity, maybe i can bottle in 4-5 days if its stable" but i started hearing more burping than usual. I blamed it on M44...Few hours later i decided why not check the gravity of M15... take oyt the sheet covering the bucket so no light hits it...the turb in the bottom is unsettling and distributing all over the buket again. I now realize the airlock is bubbling at a steady burp every 40s or so. Not much, but DEFINITELY some activity there that was not happening before. Now, The buckets are in a room with VERY constant temps, swinging from maybe 18 to 20ºC, all in the recommended range for this yeast, ALso M15 is know to be a fast starter but low/medium attenuation yeast (around 70%). THe bubbles seem to be rising from the bottom of the carboy every now and then and they are disturbing the sediment. The carboy has NOT been opened since the eyast was pitched. The airlock is full of water and has not dried or anything. EDIT: they also have not been moved. THe most i did was take out the sheet to see how much turb there was a couple of days ago, but that does not move/tilt/anything the carboys, and at that time everything was packed down tightly)
So question 1- Is this normal, or should i worry?
2- Should i do something? No real reason to open the carboy now and measure FG i guess...since its definitely not gonna stay stable i guess...
3- Why? Contamination? yeast mutated/was selected and cells with higher attenuation are fermenting now? or what the heck?
Thanks for any info and ADVICE, guys.
Another Edit: My first though was maybe something changed (temp, pressure, idk) and air was escaping from the bucket but that didnt mean fermentation. However, the M44 bucket has not changed a bit. Really slow bubbling at 1 every 6-7 minutes, no changes in sedimented turb or anything else.
SO 10 days ago, at around 00:00 of the 12/10/2017 (12th oct for americans) I pitched the yeast in my 3rd and 4th batches of beer.
One was a darkish ale and i used Mangrove jacks M15 Empire Ale. Another was a more hop forward Vienna malt ale. I used M44 West coast.
Both were pitched slightly warmer than recommended (around 25ºC M15 and 28ºC for M44)
Lets focus on M15 for a while. It was bubbling so strongly next morning at 1 bubble per sec or more, just nonstop, all the turb which was a lot was being blown from the bottom and circulated through all the bucket. M44 took longer to speed up but the same happened. However in M15 things started to slow down after 24h and it ended up in a crawl after 5 days, all the turb was sedimented ina very compact layer.
SO i was happily hearing it burp onece every 10 minutes (M44 wasa bit faster) or so yestarday. Today i woke up and though "lets check gravity, maybe i can bottle in 4-5 days if its stable" but i started hearing more burping than usual. I blamed it on M44...Few hours later i decided why not check the gravity of M15... take oyt the sheet covering the bucket so no light hits it...the turb in the bottom is unsettling and distributing all over the buket again. I now realize the airlock is bubbling at a steady burp every 40s or so. Not much, but DEFINITELY some activity there that was not happening before. Now, The buckets are in a room with VERY constant temps, swinging from maybe 18 to 20ºC, all in the recommended range for this yeast, ALso M15 is know to be a fast starter but low/medium attenuation yeast (around 70%). THe bubbles seem to be rising from the bottom of the carboy every now and then and they are disturbing the sediment. The carboy has NOT been opened since the eyast was pitched. The airlock is full of water and has not dried or anything. EDIT: they also have not been moved. THe most i did was take out the sheet to see how much turb there was a couple of days ago, but that does not move/tilt/anything the carboys, and at that time everything was packed down tightly)
So question 1- Is this normal, or should i worry?
2- Should i do something? No real reason to open the carboy now and measure FG i guess...since its definitely not gonna stay stable i guess...
3- Why? Contamination? yeast mutated/was selected and cells with higher attenuation are fermenting now? or what the heck?
Thanks for any info and ADVICE, guys.
Another Edit: My first though was maybe something changed (temp, pressure, idk) and air was escaping from the bucket but that didnt mean fermentation. However, the M44 bucket has not changed a bit. Really slow bubbling at 1 every 6-7 minutes, no changes in sedimented turb or anything else.