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stuck fermentation question

benzy4010

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ok this is my first batch. i brewed it around newyears and i took a gravity reading two days ago and it was at 1034. I was told to gently swirl the fermentation bucket in order to get the yeast to re suspend. it has recently developed a new krausen layer and is bubbling away again at first rapidly but now slowly. i know you dont judge a beers fermentation by the air lock but when should i take another gravity reading. i plan on waiting until at least saturday or even sunday. do i need to swirl again or possibly pitch more yeast?  its a belgian strong dark ale. and i used a smack pack for the yeast. when it first started to ferment it went crazy and im glad i had a blow off tube so in the beginnig it was doing great but somehwere along the line it went dorment. it also has been moved to a warmer room. any advice? what do i watch for in order to know if its stuck again?
 
should i just pitch another smack pack tomorrow or just wait and see?
 
A few questions first ..... what was the OG ? did you make a starter ? what yeast ( to better understand attenuation ) etc. thanks.
 
i didnt pitch any but i just sorta swirled the bucket around and it must have resuspended the yeast because its fermenting again pretty well
 
what's the temperature you're fermenting at?  Being an Ale I would assume you'd need to be at least in the mid-60's. 
 
benzy4010 said:
i didnt pitch any but i just sorta swirled the bucket around and it must have resuspended the yeast because its fermenting again pretty well

what makes you think it is fermenting well?
 
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