Timeline for Fermentation stops after a few hours, then resumes after half a day
Current License: CC BY-SA 4.0
8 events
| when toggle format | what | by | license | comment | |
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| Aug 17, 2018 at 8:08 | vote | accept | FredrikH-R | ||
| Aug 16, 2018 at 23:12 | history | edited | Evil Zymurgist | CC BY-SA 4.0 |
added 90 characters in body
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| Aug 16, 2018 at 23:10 | comment | added | FredrikH-R | Then I guess I might be a master aireator ;) thanks for the clarification though. Care to work it into your answer? | |
| Aug 16, 2018 at 23:08 | comment | added | Evil Zymurgist | @DJHellduck it's usually not an issue because it's pretty hard to over oxigenate. But yeasts trigger to stop lag / growth is when oxygen is depleted. | |
| Aug 16, 2018 at 22:50 | comment | added | FredrikH-R | We aireated thouroughly both the beer and the yeast - the starter might even have been shaken extra for the stalled one, so this could actually be a possible difference. To be honest, I wasn’t aware that you could over-aireate your wort, and all the resources I’ve read emphasize as much aireation as possible... All truths are with modifications I guess, but why would too much oxygen be a problem for fermentation? | |
| Aug 16, 2018 at 22:38 | comment | added | Evil Zymurgist | @DJHellduck the only other thing I could think of is that the flat liner got way more oxygen and the yeast took longer in a growth phase. The tell would be more trub compared to the other fermentor when done. | |
| Aug 16, 2018 at 22:32 | comment | added | FredrikH-R | Thanks for answering. We alternated filling the buckets, and also alternated pouring in the yeast. Of course, there might be differences, but I don’t really believe it is enough to completely stall one of them... | |
| Aug 16, 2018 at 0:23 | history | answered | Evil Zymurgist | CC BY-SA 4.0 |