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Author Topic: A question on slowed fermentation  (Read 2138 times)

Offline lees_brew

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A question on slowed fermentation
« on: January 30, 2011, 04:24:56 pm »
Well I brewed a kit from midwest, extract with specialty grains yesterday and I had great success with the begenning stages of fermentation this morning and it has seamed to slow. Cand I gently rock my fermenter to say have the yeast get suspended again? Or will this hurt it. Also does extract brewing tend to ferment quicker?


Offline tschmidlin

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Re: A question on slowed fermentation
« Reply #1 on: January 30, 2011, 04:39:24 pm »
There should be no difference between all grain and extract if they have the same degree of fermentability, water profile, etc.  You can generally rouse the yeast with no worries, but I don't know if it will help with what you're doing.

Can you give us more info on your procedures?  How much yeast and what strain did you use, what was your OG, pitching temp, ambient temp, aeration procedure, how you decided you had success in the beginning, how slow it is now, etc.
Tom Schmidlin