Michael Mowbray wrote:[color=blue]
>
> Brewed a modified (+1kg dark dme, +1kg golden syrup) Coopers Stout Kit on
> Sunday, pitched the yeast that came with the kit (re-hydrated first) at
> 1600. Plenty of froth and the airlock bubbling quite well by 0600 Monday
> morning. The fermentor is sitting in an old (turned off) refridgerator as I
> have trouble in the past maintaining a constant fermenting temperature - I
> thought the insulated chamber could help here.
>
> While I know quite well that fermentation is exothermic, I didn't expect to
> come home and find the thermometer reading 29C inside the fridge! OK, so
> 29C isn't too high for yeast, but I fear what I did next may have been
> criminal. I opened the fridge and pointed an electric fan at it, bringing
> the temp down to 26.5 in minutes.
>
> This morning, still only about 40 hours after pitching, CO2 through the
> airlock has slowed right down. My fear is my sudden cooling of the yeast
> last night has shocked it some way. My question is - have I shocked it too
> much for it to recover?
>
> My go forward plan from here is to take a gravity reading tonight, and watch
> the airlock for activity. Assuming the gravity is still too high (as it
> must be after only 48 hours?) I'll take another reading in a day or two. If
> it hasn't moved I'll pitch another packet of yeast. Any other advice?
>
> Oh yes, I have left the fridge door open on the fermentor.[/color]

It's much more likely that the high temp made it ferment out quickly.
Let us know what your gravity reading is.

---------->Denny
--
Life begins at 60 - 1.060, that is.

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