1 Posted: Wednesday, February 21, 2018 1:02 PM

Good day all, I have a Stout I brewed 2 days ago that I pitched 2 packages of rehydrated Coopers yeast into at 21-22C. Had action happening within 6 hours and then about 16 hours had a krausen that was pretty much to the lid on my 30L pail. I would say at 24-30 hours krausen had dropped and now a little over 48 hours not much action happening. I now realize I should have pitched yeast cooler and maybe it wouldn't have fermented so fast. Question is- I have it sitting in a room that is 17C, should I now move it to warmer area to try keep yeast active?

2 Posted: Wednesday, February 21, 2018 2:23 PM

Probably wouldn't be a bad idea to keep it warmer. Also check the gravity. What was the OG of the brew? A fast fermentation isn't a bad thing if it occurs in the low 20s like that. It's when they get up to the high 20s or low 30s that you have a problem.

3 Posted: Thursday, February 22, 2018 9:24 AM

Thanks for the reply, OG was 1.054 and I would say temp never got over 22C while fermenting. I will move brew to a room in my basement that sits at about 21C now.

Last edited by Joe (Thursday, February 22, 2018 9:24 AM)