Our fermentation has either stalled, died, or finished in around 30 hours.
So, we’re moving along just fine, considering ourselves to be sophomore-level extract brewers at this point, and bam. We must’ve gotten cocky, because our Dubbel is acting up.
So, we brewed a fairly standard Belgian Dubble extract recipe* (from More Beer, ssssshhhh, don’t tell NB), and the yeast on this recipe was a Saflager S-23, calling for a fermentation at 68 degrees. We pitched it at about 68, sealed the bucket up, and put her in a warm 68-70 degree fermentation space. *
Within about 16 hours it was bubbling vigorously; more vigorously than any of our beers in the past. This happened all day, and then the next morning, nothing. Not a bubble. Just about less than 36 hours.
So we’re thinking, stall or something. Researching, and not finding too much out there specific enough to help. Palmer has some good reasons as to why that might happen, but nothing that we can figure out. So that night, despite a fear of oxygenation, we open her up to give her a vigorous sterilized spoon stir to try to get the yeast going, and cover her right up again. It looked like most of the krausen had subsided, and it smelled more like beer than wort. Anyway it’s just done too fast?
But this morning, still nothing. So, we rookies have a big question: What should we do? OH, and the kicker is that the same day we noticed it was dying, was the same day one of us dropped and shattered the hydrometer to give it a gravity read, so that’s out, until a new one shows up in the mail (hopefully tomorrow).
If the gravity is good, should we put it in the keg for some secondary conditioning, and seal her up for a couple weeks; if not, should we add yeast nutrients; re-pitch; pour it into the gutters; what? Thank you.