From the HBD Archive
From: Mark Freeman <MFreeman@VERMITHRAX.SCH.Symbolics.COM>
Subject: Quick yeast.
Date: 1990-02-05 17:36:00 GMT

Date: Fri, 2 Feb 90 17:48 MST
From: CORONELLRJDS@CHE.UTAH.EDU

Fermentation was visible (via bubbling through the fermentation lock)
within 4 hours, much to our excitement. It bubbled like nothing I've seen
for two days, after which it slowed down, and within another day,
all signs of acive fermentation stopped. The question is, did we do
something wrong? Will we still get good beer? Is there corrective action
we can take to kick-start the fermentation? (Or Are we guilty of the ultimate
sin, needless worrying?)

Yes, but you can absolve yourselves by relaxing and having a
homebrew. Consider yourselves lucky, I bottled a batch yesterday
that had been fermenting for seven weeks and the fermentation
lock indidcated that there was still activity, but I decided
enough is enough. There are a wide variety of factors that
influence the rate of fermentation: temperature, amount of
fermentable sugars in the solution, age of the yeast and so on.
I've only used liquid yeast and have had vastly different
results. Some will start fermenting withing hours and be
finished in 3 - 4 days, and others won't even start for 3 - 4
days! So, relax, your beer is probably just fine.

P.S. Take a hydrometer reading to find out if the activity
stopped because the fermentable sugars are used up, i.e. the
yeast are "finished".

Thanks in advance for any advice,
Chuck and Ashok
[The Brews Brothers]

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