Thanks for all the advice (and by the way, I'm in Opelika). I swirled the
primary a couple of times and it started to bubble again. It is now Tuesday
night and has a slow but steady bubble. Maybe I didn't get enough oxygen
into the wort?

Anyway, my home is kept around 70 in the summer. My main heat concern was
due to the shipping conditions and not that inside the home.

Hopefully, it will continue and work things out. Like I said, I really hate
to add another yeast strain.


"John" <adamsj002@charter.net> wrote in message
news:vh90e3lccb3l7a@corp.supernews.com...[color=blue]
> Youdaman,
>
> You have much good advice here but let me ask: where in Alabama are you
> located? I am Gulf Coastie, recently returned from Hawaii. Have[/color]
extensive[color=blue]
> brewing experience in hot weather with improvised temp control. Hawaii is
> neither as hot in summer nor as cold in winter as LA (for those of you who
> don't know that's Lower Alabama). What I did was make a water bath for[/color]
the[color=blue]
> fermenter. Used an EXTREMELY large plastic planter and fashioned a top[/color]
that[color=blue]
> would accomodate the air lock. Filled with water until the fermenter[/color]
would[color=blue]
> barely float and kept a floating aquarium thermometer in with it. This
> accomplishes 2 things: the increased volume (due to the water bath)[/color]
reduces[color=blue]
> the day/night temp fluctuation on the fermenting wort and you can use[/color]
frozen[color=blue]
> containers of water to maintain a fairly stable lower temp. Especially if
> your wife lets you do it in an air conditioned area in the house (mine
> won't, I used a metal storage shed). I typically checked the temp in the
> morning before work, put in a quart frozen container of water, took out[/color]
the[color=blue]
> melted one and refroze it. Check at lunch if lucky enough to get home[/color]
then;[color=blue]
> if not then when I get home from work. Usually add a couple of containers
> then. I was able to maintain a +or- 4 degree temp around 66 degrees.
> Haven't set up my equipment since getting home and have some new ideas I
> want to try for both summer and winter brewing. Good luck.
>
> J Adams
> ATCS USN
> "youdaman10" <youdaman10@yahoo.com> wrote in message
> news:vh6g01j97u8087@corp.supernews.com...[color=green]
> > I'm a newbie hoping to get some advice from you guys (or ladies!). I[/color][/color]
have[color=blue][color=green]
> > my first batch, a creme stout extract kit, perking in the primary. I[/color][/color]
was[color=blue]
> a[color=green]
> > little worried about my White Labs yeast as it took 8 mailing days to[/color]
> reach[color=green]
> > me due to the 4th of July holiday. The temperatures are quite hot in
> > Alabama currently. Anyway, I made a starter culture Friday night and[/color]
> boiled[color=green]
> > up my wort on Saturday night. I was happy to see rapid bubbling on my
> > primary around 24 hours or Sunday night. I was getting a bubble stream
> > every 7 seconds. I was perking nicely on Monday morning and at lunch[/color][/color]
but[color=blue][color=green]
> > has slowed considerably by the time I got home from work. I am now only
> > getting a bubble every several minutes.
> >
> > My big question, is this normal or did I have a bad yeast. It was White
> > Labs Burton Ale pitchable tube. I do have some Nottingham dry yeast but
> > hated to add two different yeasts if I didn't have to.
> >
> > I am a wine maker and usually have a strong ferment for at least a week.
> >
> > Any advice would be appreciated. P.S. I've never had a creme stout.
> > Anybody like them?
> >
> >[/color]
>
>[/color]