what to do if your beer stops fermenting because of dropping temperatures?!
What steps do I need to take to save the batch?
Answers:
Because of the cool down the fermentation process will most likely just take some more time than what it normally would. You will just need a little more patience during this extended time, to let the brew warm up completely and start fermenting again. The batch should still be just fine otherwise. Just keep an eye on it, and give it a few more days to reach the point you want.
http://www.homebrewit.com/blog/2010/08/3…
If you can heat it up VERY GENTLY that will help. Otherwise it will finish fermenting just fine, it will just take a little longer. But you want to be very careful how you heat it up because at a certain point, not much higher than normal indoor 'room temperature', you'll kill the yeast.
There are kinds of beer that are slow-fermented on purpose. So just relax and be patient.
If it is sitting on a concrete floor, get it off direct contact with the floor.
- Put a few pieces of wood
- Put a blanket underneath it.
If the problem is the temperature of the room, pick up your fermenter pail and put it a bath tub with about 300 mm of water at 18 Celsius. Drain and refill in the morning and again in the evening.
Yeast live forever or until pasteurized (70 Celsius)!
Just let it sit a little longer than usual, preferably in the secondary fermenter, if you are using a glass carboy. There should be no problem.
