Should i stir fermenting beer

US is not generally problematically flocculent so you shouldn't have to though. If there is still a cap of kraeusen on your beer, it's still fermenting so I'd probably leave it alone myself. Two weeks is a long time for fermentation to finish out. If you are near the bottom of the yeasts temp range, I'd suggest moving the fermenter to a warmer place if you want to do something to get it to finish out a bit quicker.

Absolutely do NOT stir it in. You'll re-oxygenate the wort and get weird flavours going on and there's no benefit anyway. To be honest though I'm surprised it's taking so long even with dry yeast. I did a Mangrove Jack's Mr Simcoe recipe pack in my Grainfather and that dry yeast took about 5 days to start bubbling and finished about three weeks after that for a single so maybe it's just a dry yeast thing. For my own double IPA I use liquid WYeast with a starter which starts bubbling after about 5 hours and finished ferm in 5 days every time.

The other is to stir then add the yeast. For me I like stirring because it get's air to wort and the Suger to the yeast quicker. Opening up the fermenter and stirring doesn't sound like a good idea, but you can definitely shake it while closed. That should wake the yeast up a bit. But keep in mind that when you do aerate the beer, it gets cloudy, so you will have to wait for it to settle anyway.

Personally, I've never had any fermentation issues, but maybe it's because I live in a pretty warm place. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group.

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Joined Mar 23, Messages Reaction score 0. I gather its a good idea to get the wort as airy as possible when pitching the yeast, as the yeast needs as much oxygen as possible. So, is it a good idea to give the brew a good stir during fermentation? I've also read "If you dare" leave the top of the fermenting bin to allow for as much oxygen as pos. According to Chris White of White Labs, that is the case - 12 hours after the start of fermentation, for a couple of minutes. It's probably because the yeasts are still in the lag phase at that stage, and that's when they really need the O2.

I don't know whether a thrashing with a paddle will introduce enough at that stage, or whether an aquarium air stone would be the best way. It's not something I want to risk at the moment.

After cold break solids falling out during cooling and cool-down, stir away! Remembering that all post-boil contact must be sanitary, if stir you must do it in a manner in which the lid keeps the fermenter mostly covered. The stirring introduces O 2 to the wort and mixes the yeast well before its brief pre-fermentation rest. Consider this a preemptive stir allowing the greatest possible success for respiration and cell multiplication. See my article for best handling of pre-pitch yeast: article on hydrating yeast.

Rest it on the floor with a towel underneath for cushion. Pitch the yeast on brew day, fermentation picks up, there is healthy bubbling , swimming, and a krausen on the beer, even if not the most vigorous. Then, crickets …the foam dies down, a heavy slurry rests on the bottom. Taking a hydrometer reading, the gravity reads 1. The OG was 1. If stored improperly or simply old, the yeast is not viable enough to perform well.

The amount of healthy cells was insufficient to complete the fermentation cycle. Another reason, and in my experience, the most insidious and painful of all, not enough healthy cells were introduced at pitching.

This is a serious matter which may derail the whole brew before you know what is happening. First, respiration starts slowly , yeast appears to grow on the bottom but never really takes off.

Yeast swims but slowly and in small clumps, not dozens or hundreds of cell groupings swimming tirelessly.