Not even 48 hours into the main fermentation and the yeast has fallen asleep. Where the airlock was happily bubbling away at one bubble every 5 seconds (I'm not sure if there's a scientific unit of measurement for this, so I shall call it "the bubblium"), this morning I found the fermentation vessel to be sound asleep.
Hibernating.
Comatose.
Flatlined.
A cow of a mild anxiety mooed loudly in my ear all day, and after acquiring some valuable advice from the more expert brewers lurking all over the Interwebzthingy, I decided to shake the whole thing back to life. At 1052 SG, the beer (yes, I told you already it's called beer by now) contains far too much fermentable sugar to even contemplate lagering.
Grabbed the bucket and slosh slosh slosh until all the yeast was back in suspension and now we're back to a yeast which is happily churning again at a rate of roughly 1 bubblium.
Hooray, rejoice, and go yeast, go!
Greetz
Jo
Hibernating.
Comatose.
Flatlined.
A cow of a mild anxiety mooed loudly in my ear all day, and after acquiring some valuable advice from the more expert brewers lurking all over the Interwebzthingy, I decided to shake the whole thing back to life. At 1052 SG, the beer (yes, I told you already it's called beer by now) contains far too much fermentable sugar to even contemplate lagering.
 |
| Let alone bottling. |
Grabbed the bucket and slosh slosh slosh until all the yeast was back in suspension and now we're back to a yeast which is happily churning again at a rate of roughly 1 bubblium.
Hooray, rejoice, and go yeast, go!
Greetz
Jo
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