Fermentation Temperature Adjustment?

[J A]

After 8 days the gravity for the delirium clone went from 1.077 to 1.030. And after 12 days it is at 1.024. I gave it a gentle stir and added a little nutrient. Do you guys think that is enough? I have an extra pack of us05 on hand I can pitch if needed to help finish fermentation.

This is where the ramping up temp can help. If it's still at 68, I'd definitely run it up to at least low/mid 70s. Fermentation has obviously slowed a lot but is still going. You'll get much better final attenuation if you warm it up. I wouldn't be afraid to get it up to 80F.

 

[Brew Cat]

@Sundaz we really cant talk about FG until you tell us your mashing temperature
that temperature is what is going to drive the FG

 

[Sundaz]

@Sundaz we really cant talk about FG until you tell us your mashing temperature
that temperature is what is going to drive the FG

I mashed at 149f. I was using an all in one electric brewing system for the first time, so I did a temperature check and adjusted the machine down a couple of degrees before starting. I didn’t actually test the listed temp during mashing. But I set it at 149f

 

[Brew Cat]

Well 149 is good
And you should go down a bit
I would think

Just a helpful hint
Double check the mash temp with another thermometer my Digiboil is off

 

[Dave Y]

After 8 days the gravity for the delirium clone went from 1.077 to 1.030. And after 12 days it is at 1.024. I gave it a gentle stir and added a little nutrient. Do you guys think that is enough? I have an extra pack of us05 on hand I can pitch if needed to help finish fermentation.

This is where the ramping up temp can help. If it's still at 68, I'd definitely run it up to at least low/mid 70s. Fermentation has obviously slowed a lot but is still going. You'll get much better final attenuation if you warm it up. I wouldn't be afraid to get it up to 80F.

Well 149 is good
And you should go down a bit
I would think

Just a helpful hint
Double check the mash temp with another thermometer my Digiboil is off

In my experience, 1.020's is too low for a 2nd pitch to help, even with a starter. In the half dozen or so times I've had a stalled fermentation in the 1.020's, that's where it finished, no matter what I did. IIRC, the lowest I've 2nd pitched was 1.038-ish after a longer than usual amount of time. That brew did finish and attenuate well, but I'll never know if the 2nd pitch was needed and I'm glad I didn't find out the hard way.

Now, if it's still fermenting, I agree with the wise words of posters before me. start ramping up the temp while it's still moving.
Just like the suggestion to double check the temperature, you need to also double check your gravity - say, for example you're getting gravity from a tilt, make sure to check it on a hydrometer at the calibrated temp.

1.077 is a big beer, and probably a solid candidate for a double pitch or pitching a yeast starter culture ( queue the howls of protests because dry yeast is all that ).

 

[Sundaz]

In my experience, 1.020's is too low for a 2nd pitch to help, even with a starter. In the half dozen or so times I've had a stalled fermentation in the 1.020's, that's where it finished, no matter what I did. IIRC, the lowest I've 2nd pitched was 1.038-ish after a longer than usual amount of time. That brew did finish and attenuate well, but I'll never know if the 2nd pitch was needed and I'm glad I didn't find out the hard way.

Now, if it's still fermenting, I agree with the wise words of posters before me. start ramping up the temp while it's still moving.
Just like the suggestion to double check the temperature, you need to also double check your gravity - say, for example you're getting gravity from a tilt, make sure to check it on a hydrometer at the calibrated temp.

1.077 is a big beer, and probably a solid candidate for a double pitch or pitching a yeast starter culture ( queue the howls of protests because dry yeast is all that ).

Ok, thanks to everyone for the info. I’ll ramp it up to 74f and see what happens.

 

[Anon E Moose]

Chris White in"Yeast, The Practical Guide to Beer Fermentation" suggests not air locking till the krausen has fallen. I've taken that a step further and built a crude stir plate into my fermentation chamber. That along with a healthy pitch and I've done pretty well in getting things to finish out. I raise the temp at the end just to give the yeast a little help. They like it warm. Or so I'm told.

 

[Brew Cat]

Chris White in"Yeast, The Practical Guide to Beer Fermentation" suggests not air locking till the krausen has fallen. I've taken that a step further and built a crude stir plate into my fermentation chamber. That along with a healthy pitch and I've done pretty well in getting things to finish out. I raise the temp at the end just to give the yeast a little help. They like it warm. Or so I'm told.

exactly
unlocked or open is how I have been doing the last few
I don't seal until the krausen starts to collapse

 

[Sundaz]

After 2 days the gravity went from 1.024 to 1.020 at 72-74f. So I’m going to let it go another week and see where it ends up. Hoping to get to 1.014 or lower. But it is tasting more Belgian than sweet at this point. So it can only get better.

 

[J A]

After 2 days the gravity went from 1.024 to 1.020 at 72-74f. So I’m going to let it go another week and see where it ends up. Hoping to get to 1.014 or lower. But it is tasting more Belgian than sweet at this point. So it can only get better.

Belgian yeasts like an underpitch and a sluggish, warm fermentation. That's what yields the best flavor profile from the yeasts. 74F is a good range but as I said earlier, don't be afraid to let it ramp up to as high as 80 or so.

 

[Sundaz]

Belgian yeasts like an underpitch and a sluggish, warm fermentation. That's what yields the best flavor profile from the yeasts. 74F is a good range but as I said earlier, don't be afraid to let it ramp up to as high as 80 or so.

You’ve convinced me, I pulled the fermenter out of the cooler and have it sitting in my living room where the temperature is 76-78f.

 

[Zambi]

You’ve convinced me, I pulled the fermenter out of the cooler and have it sitting in my living room where the temperature is 76-78f.

Good plan...
There's yeasts
There's Belgian yeasts
And then
There's kveik

 

[Craigerrr]

You’ve convinced me, I pulled the fermenter out of the cooler and have it sitting in my living room where the temperature is 76-78f.

You should protect it from light as well. There is a reason beer keeps longer in cans.

 

[Sundaz]

Good plan...
There's yeasts
There's Belgian yeasts
And then
There's kveik

Once it hit 75f, the activity has started to increase. Wow, amazing how the right info can make a difference. You guys are awesome.

 

[Sundaz]

You should protect it from light as well. There is a reason beer keeps longer in cans.

I have it in a white bucket, should I still cover it with a towel?

 

[Brew Cat]

Once it hit 75f, the activity has started to increase. Wow, amazing how the right info can make a difference. You guys are awesome.

It is probably off gassing some
What's the gravity e
Read

 

[Sundaz]

It is probably off gassing some
What's the gravity e
Read

I just checked it yesterday, so I won’t check it again until a couple of days. The activity does seem more than usual. I will recheck tomorrow and see where we are at.

 

[J A]

As @Brew Cat mentions, temp changes can cause some bubbling because of the decreased ability of the liquid to hold CO2 in suspension. I wouldn't count out the possiblity of increased activity.
Regarding the bucket, put the lid on it, for sure. You can just put it on loosely or air lock it but cover the beer. At higher temps, it's more susceptible to infections. Absolutely should keep it covered and as sterile as possible.

 

[Brew Cat]

Your on the right track
Just give it time
A beer like that benefits a bit from aging
Aging in the fermenter 3 weeks or more won't hurt it
How are you pulling samples?
At this stage I would keep it covered and pull with a wine thief and check the gravity with a refractometer

 

[Sundaz]

Your on the right track
Just give it time
A beer like that benefits a bit from aging
Aging in the fermenter 3 weeks or more won't hurt it
How are you pulling samples?
At this stage I would keep it covered and pull with a wine thief and check the gravity with a refractometer

I’m pulling samples out the spigot from the bottom of the bucket. I use a hydrometer to check gravity.