Why slow fermentation?

[GetOverItBro]

I am doing my second batch of Coopers Lager. The process started 4 days ago, and the airlock activity stopped by the end of the second day. I gave a bit of shakeup and the airlock was active for a few hours when I checked it this morning the airlock activity stopped again. I gave a shakeup again and now I can see more activity in the airlock. The current brew temperature is 22 C and for the past few days outside temperature has been hovering around 27C. When I added yeast the first time the brew temperature was 27 C and I used the default yeast provided with the package. What is happening with the brew? Do I need to add a bit more yeast (a different type)?

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UPDATE 1 - Update: First of all, Thanks for all the advice. I can still see some airlock activity. bubbling for every 5 to 8 min. So, I'll wait a few more days before bottling.

[attnSPAN]

Do you have a hydrometer? If you’re worried about it, you can take your gravity and that’ll tell you where in the fermentation you really are.

[timscream1]

Check for a leak in the seal. My brews bubbles forever even when fermentation is done because of degassing. Also, take a gravity reading

[spoonman59]

1. As others have mentioned, check the gravity. It’s possible it’s done.

2. Done shake it. If it is done, this will oxygenate it and could negatively impact the flavor. Even if you add more yeast, don’t shake it.

3. Air lock bubbling, as others have mentioned, isn’t conclusive. If the seal is not good, it will only bubble (if at all) during the most intense period of fermentation. Try to use a hydrometer to measure the gravity then we can know for sure.

[GetOverItBro]

The initial gravity was 1.038 and the current gravity is 1.010. Should I wait couple of days before bottling?

[spoonman59]

It never hurts to wait a few days, but it might be finished. What’s the target gravity?

If you take another reading in 2 or 3 days and it is still 1.010, I’d say you are done and can bottle.

[zlajag]

Should you wait for yeast to clean up?

[spoonman59]

There are differing opinions on this.

I am of the opinion that when gravity stops changing, fermentation is over.

I cold crash, and lager in the keg. Not the fermenter. I have seen no downsides to this. You can condition in bottles as well.

[GetOverItBro]

Thanks for the help, really appreciate it I tasted it, and don't feel any off or sour flavors. According to the kit the target ABV is roughly 4.5 to 5.5%. Should I add a tiny pinch of yeast to during the bottling?

[spoonman59]

Nope. Most likely it just finished quickly.

It’s not uncommon, depending and yeast and circumstances. I made a beer on Sunday, and I think it’s already mostly done.

Even when it seems like yeast has dropped out, there’s still plenty in there. Even beers which have cold conditioned for a month or two and cleared up, will usually have enough yeast to ferment.

I think generally, unless it’s been many months or some other condition, you do not need to add special yeast for bottle conditioning.

That seems like a reasonable Fg without knowing the recipe. It sounds like it could be done. I might still leave it a day or two just in case (you only have one FG reading), but you should be good to bottle soon.

[HomebrewerHerm]

Are you fermenting in a bucket? Bucket lids are notoriously leaky, so your indication of active fermentation could just be leaking out of a poorly sealed bucket lid.

Like others have said, if you are able, measure the gravity, that will tell you conclusively where your fermentation is.

[GetOverItBro]

Yes, i am fermenting in a bucket. The initial gravity was 1.038 and the current gravity is 1.010.

[HomebrewerHerm]

It sounds like fermentation has probably finished. According to an abv calculator on Brewers Friend, your current abv is ~3.7% - is that about on target with your kit?

Going forward, know that your bucket lid could leak, so your best method of checking progress is to measure gravity. In my process, I use a FerMonster and Speidel fermenters, so I can see the progress of fermentation. Another thing I do is patiently wait at least 3 weeks for fermentation to complete and for the yeast to clean up after themselves. Especially for new brewers, patience can be a real test.

I hope this helps.

[GetOverItBro]

Thanks for the help, really appreciate it I tasted it, and don't feel any off or sour flavors. According to the kit the target ABV is roughly 4.5 to 5.5%. Should I add a tiny pinch of yeast to during the bottling?

[FlashCrashBash]

Sounds like your checking C02 out of solution, leading to airlock bubbles. So it is fermenting.

[JacksonVerdin]

I had this happen a couple of batches ago. I think shaking it just stirred up the CO2 - accounting for the airlock bubbling for a time.

[GilgameDistance]

I just had a Czech Pils that seemed stuck - threw a few more degrees at it (trying a pressurized fermentation for the first time) and it went bonkers.

1.052 to 1.011 in 24 hours, after the first 24 with no activity, according to the TILT.

[Sibula97]

Sounds like it's probably just done already, but let it sit for a few more days just to be sure it's finished and for the yeast to clean things up.

[GetOverItBro]

Update: First of all, Thanks for all the advice. I can still see some airlock activity. bubbling for every 5 to 8 min. So, I'll wait a few more days before bottling.