gravity at 1700 today (49 hours into ferment) is 1022 (OG was 1058). I have
> seen one CO2 bubble so something is still happening. the wort sample from
> the gravity test tasted f> > >
> > > Brewed a modified (+1kg dark dme, +1kg golden syrup) Coopers Stout Kit > on
> > > Sunday, pitched the yeast that came with the kit (re-hydrated first) at
> > > 1600. Plenty of froth and the airlock bubbling quite well by 0600 > Monday
> > > morning. The fermentor is sitting in an old (turned off)
refridgerator
as I
> > > have trouble in the past maintaining a constant fermenting
temperature -
I
> > > thought the insulated chamber could help here.
> > >
> > > While I know quite well that fermentation is exothermic, I didn't expect
> to
> > > come home and find the thermometer reading 29C inside the fridge! OK, > so
> > > 29C isn't too high for yeast, but I fear what I did next may have been
> > > criminal. I opened the fridge and pointed an electric fan at it, > bringing
> > > the temp down to 26.5 in minutes.
> > >
> > > This morning, still only about 40 hours after pitching, CO2 through the
> > > airlock has slowed right down. My fear is my sudden cooling of the > yeast
> > > last night has shocked it some way. My question is - have I shocked it
> too
> > > much for it to recover?
> > >
> > > My go forward plan from here is to take a gravity reading tonight, and > watch
> > > the airlock for activity. Assuming the gravity is still too high (as it
> > > must be after only 48 hours?) I'll take another reading in a day or two.
> If
> > > it hasn't moved I'll pitch another packet of yeast. Any other advice? > > >
> > > Oh yes, I have left the fridge door open on the fermentor.
> >
> > It's much more likely that the high temp made it ferment out quickly.
> > Let us know what your gravity reading is.
> >
> > ---------->Denny
> > --
> > Life begins at 60 - 1.060, that is.
> >
> > Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us
>
>