gravity at 1700 today (49 hours into ferment) is 1022 (OG was 1058). I have
seen one CO2 bubble so something is still happening. the wort sample from
the gravity test tasted fine, sdry and bitter and lightly carbonated even.

"Denny Conn" <me@privacy.net> wrote in message
news:40689897.35172225@privacy.net...[color=blue]
> Michael Mowbray wrote:[color=green]
> >
> > Brewed a modified (+1kg dark dme, +1kg golden syrup) Coopers Stout Kit[/color][/color]
on[color=blue][color=green]
> > 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[/color][/color]
Monday[color=blue][color=green]
> > morning. The fermentor is sitting in an old (turned off) refridgerator[/color][/color]
as I[color=blue][color=green]
> > have trouble in the past maintaining a constant fermenting temperature -[/color][/color]
I[color=blue][color=green]
> > thought the insulated chamber could help here.
> >
> > While I know quite well that fermentation is exothermic, I didn't expect[/color][/color]
to[color=blue][color=green]
> > come home and find the thermometer reading 29C inside the fridge! OK,[/color][/color]
so[color=blue][color=green]
> > 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,[/color][/color]
bringing[color=blue][color=green]
> > 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[/color][/color]
yeast[color=blue][color=green]
> > last night has shocked it some way. My question is - have I shocked it[/color][/color]
too[color=blue][color=green]
> > much for it to recover?
> >
> > My go forward plan from here is to take a gravity reading tonight, and[/color][/color]
watch[color=blue][color=green]
> > 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.[/color][/color]
If[color=blue][color=green]
> > 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.
>
> Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us[/color]