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Slainthe Blarg - Ramblings of a Self-confessed Brewer

Was it the sudden weather change...

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...that caused my fermenting IPA to change its bubble pattern?

The cherry-infused IPA I brewed on Sunday, by Monday morning, was sending out a constant stream of bubbles through the airlock. I don't believe I have ever seen a brew make that many bubbles, and certainly not one of my own.

Then the weather changed.

Tuesday saw rain set in over the southern Peninsula, and the temperature dropped in the "man cave" overnight from 24degC to 18deg.

And almost immediately, the bubbles virtually stopped. Now they are flowing at a rate of only one bubble every two minutes.

I'm wondering if this is a common trait of the Windsor Beer Yeast I used in the brew, that it almost stops after only 24hrs, or is it as a result of changing weather conditions?


Updated 13th January 2014 at 10:27 by StevenD (Slainthe)

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  1. Bryan's Avatar
    I have no experience of the Windsor Yeast but specs. say it will work above 17deg. The temperature will drastically affect the speed of fermentation and will also affect the attenuation. 24deg is pretty high for this type of beer and I would have liked to hold the temperature at 19 or 20 degrees.

    You should have no problems though, just leave it for a couple more days and then take a reading to see whether it is close to finishing.

    As you get more into brewing you will see that the fermentation temperature will become one of the more important factors to control.
  2. StevenD (Slainthe)'s Avatar
    Thanks, Bryan...

    I intend to set up my own little fridge unit in which to keep fermenters sometime in the near future, for exactly that purpose.

    I'm sure this brew will be fine, but as you suggest, I will leave it for a couple more days before bottling.