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Swamp Cooler Problem!

So, I brewed a batch of NB’s Dead Ringer kit earlier today. Everything went well, it got down to the right temp, and I pitched the yeast (Wyeast 1056 made with a yeast starter). After it started going, I put it in the swamp cooler to make sure the temp stays right. Then, I came back later to check on it, and it had stopped bubbling. Apparently my new swamp cooler works a little too well, as the temperature fell below 60, forcing the yeast to stop. Oops!

I added some warm water to the cooler to bring the temp back up to 66. Hopefully that will get it going again. My question is, have I completely screwed up my batch? This early in the fermentation, will my yeast get going again? If it does, have I stressed it out so much that it will give me off flavors? I’m worried!

Thanks!

RDWHAHB. She’s gonna be fine! If anything you just slowed them down a bit. It’s still only day 1. I’ll bet by tomorrow night at this time you’ll see activity.

:cheers:

Thanks! Sometimes I guess I just need to remember to RDWHAHB!

Yep, you’ll be fine.

I agree with others. Much better to go cooler than warmer. BTW, that yeast strand works well at 60, just takes longer so no worries.

1056 isn’t a fast floccer, if you’d had a British ale yeast it might have been tough to restart.

I put a small aquarium heater in my swamp cooler in the winter.

Update:

Checked it this morning, and it was rocking along at 67 degrees. Perfect!

This same thing happened to me except mine was in a freezer in the garage and it was about 4 days into fermentation. I brought it in the house and it fired right back up and is chugging away at 66*F. I’ve done this kit once before so I’ll know if the stalled fermentation results in lower attenuation. Good luck!
:cheers:

We all do Bro! Easy to forget, especially in the midst of things…and even more so when it’s something we are passionate about. It should be the Global Anthem.

:cheers:

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