Home of the BrewNosers

Hey everyone,

So this is my first partial grain, ever and this is what I've run in to. I racked my beer to the secondary fermenter (moved to a glass carboy, from a bucket) on day two (yesterday), the yeast seemed to be doing it's job much faster than usual. Immediately after racking in the evening, everything seemed fine. An hour or so later everything still seemed great, and I went to bed. When I woke up this morning, the airlock had completely stopped, and it doesn't appear to have moved all day.

I've done some reading and understand that two day fermentations aren't unheard of, especially if things were too warm. The temperature of the room it was sitting in was a constant 22 degrees though. Also, I guess the beer may not necessarily be done fermenting, it's hard to tell without a gravity reading.

While reading other forums, some suggested taking a hydrometer reading now and later to see if fermentation is still occurring. Others say to just leave it for a week and not worry about it. I'd be worried about taking a reading right now: Isn't the goal to have the excess oxygen purged? I'd have open it up to get a reading, and it certainly isn't pushing anything out now. I'm feeling leaving it alone for now is the best.

What's the best approach here? Any advice? should I expect a worse quality since fermentation occurred so rapidly?

That room temp is way too warm for most yeast. It wouldn't surprise me if it is finished, depending on gravity and pitch rate. But you need to check gravity sometime. If it's stopped fermenting, might as well be now.

Sent from my Nexus 4 using Tapatalk 4

you got the right Idea with just waiting it out.

You have to remember that the yeast produces heat as it ferments. So the room may have been 22 but the wert could get much warmer and easily be done by now . I'd led it just in case no harm in waiting.

I'd let it ride. Wait 2 weeks. Check the gravity. I've had many brew not do much after a few days in the secondary. I have also had crazy activity in the secondary.
At that temp the yeast most likely went through the sugar fast. Yeast will work on cleaning it up over the next little bit.
In the end you will have beer.
I have an amber in the Carboy now that isn't doing much. And I still have a week until it's bottled. When I make wheat beer I always have to use a blow off in the secondary, because Shit gets crazy.

Control the temps as best you can.

I try to relax, brewing is supposed to be fun.

did you say you transferred to secondary on the second day? If so, that's a little early methinks

on the advice of others on this forum, I started fermenting for three weeks in primary and then crash cooling and kegging, that's it, and I haven't looked back since. Most say the only reason for secondary is for dry hopping and additions. Otherwise, save your time for brewing more batches instead of transferring between fermenters.

temperature control should be your first priority for upgrades, IMO. Ideal temps = Happy yeast = happy brewer.

dexter wrote:You have to remember that the yeast produces heat as it ferments. So the room may have been 22 but the wert could get much warmer and easily be done by now . I'd led it just in case no harm in waiting.

That's a good point, and something I definitely didn't consider. I'll definitely go for a lower temperature next time.

bluenose wrote:did you say you transferred to secondary on the second day? If so, that's a little early methinks

I wasn't so worried about this, since on the instructions I received from noble grape they said 2-3 days. That being said, it was certainly a lot quicker than my experience with other batches that I have left up to 5 days. The primary fermenter is nothing more than a bucket, I do not snap the lid on, as it has no place for an airlock. I know this isn't the only way to do things, but it worked for the kits I started with, so I figured I'd continue down this path with the partial grain. That being said, I'm certainly open to trying other techniques.

I guess the general feeling is to leave it be for now, and have things a bit colder for next time. Lesson learned, thanks everyone!

Most people on here let it sit in the primary for three weeks. Most people on here also ignore the noble grape instructions


Sent from my iPhone using Tapatalk - now Free

The Noble Grape instructions are good as a starting point and will result in good beer - I did it that way for a couple of years. Ignoring those instructions and following the advice found in a number of threads here will result in better beer IMHO. In general, my beer is 2-4 weeks in primary and then bottled or kegged.

Like the others have said, there's a good chance the yeast is finished - take a reading and package it up if it's done. Or, let it sit for a bit longer in the secondary, then take a reading and package it up.

Most of my brews sit in the bucket for 5 days, and then I rack to a carboy and leave it for 10-14 days. Then bottle. Lagers are all different beast all together

2-3 weeks is the norm for me. 2 days? Way too early. I would get more pails or carboys and just let them do their thing for 2-3 weeks. That way you can brew more beer and always have something in the pipeline to drink and never have to rush things.

McGruff wrote:2-3 weeks is the norm for me. 2 days? Way too early. I would get more pails or carboys and just let them do their thing for 2-3 weeks. That way you can brew more beer and always have something in the pipeline to drink and never have to rush things.

exactly, that way you can "take the time to get things right"

I have two glass carboys, so I can usually pump out enough beer to keep myself from getting thirsty.

For clarification, do you airlock the primary fermenter when you leave it sit for a few weeks?

Regarding temperature control, since my apartment is usually around 22 degrees, I'm thinking of getting a fermentation fridge. Does anyone have any thoughts on this, or have ideas about places to look for something that might be suitable?

You could always think about a different yeast that works at those higher temps.

mr x wrote:You could always think about a different yeast that works at those higher temps.

Interesting. Definitely going to do some reading into that.