Ferment reassurance/advice please

[Dirk McLargeHuge]

I would wait another week before taking a gravity. I always do 14 day ferments. If it was still too high then, I would do another pitch of yeast.

[Donkalicious]

Thanks guys, looks like it is going again this evening (airlock bubbling every 4-5 seconds) So maybe bumping up the temp and gently rocking to rouse the yeast last night worked. I guess I am learning my lesson to not try and ferment the 001 so low initially and to not worry so much. Hopefully the next time it dies down it will because its done. I'll figure this stuff out one of these days...
Thanks again for the advice
-Z

[mickp]

Coincidentally, I have a similar situation, mine with WLP005. I think it's also either down to a low pitch or low O2. This was only a 1050 OG, and 5 days after it's only at 1024. So, rousing thoroughly twice a day and bump the temp up to 70. Tonight it's down another 3 points in the last 24 hours and bubbling every 12 seconds or so. I plan to keep rousing and checking every day and giving myself more time on the starter and the O2 on the next brew!
Oh, and none of this "gentle rousing" stuff; swirl the heck out of it to get that yeast back up there.

[Spelt]

I vote for just letting sit for a week or two. Yeast will find a way. If you get 1.036 again...then I'd shake and pitch rehydrated safale - 05.

[Dirk McLargeHuge]

I vote for just letting sit for a week or two. Yeast will find a way. If you get 1.036 again...then I'd shake and pitch rehydrated safale - 05.

Agreed. This whole "finished in 5 days" thing bewilders me.

[spiderwrangler]

Yes, as long as it's bubbling fairly often, just leave it. Each time you open it up and take a reading you are increasing your potential for contamination. Be zen about it, let it do it's thing. If there is no activity at all, then you might do something. My last beer was in the fermentor a month or so because it was still bubbling every 30-45 seconds, so I left it alone.