Please critique my fermentation schedule?

[TakeSomeAdvice]

Hi!

Can someone tell me if this is a good fermentation schedule.

Please make changes.. thanks!!

Day 1 - pitch yeast at 64 and keep it there.
Day 6 - there will be 15 seconds between bubbles
Day 6 - Bring carboy to warmer room at 68 and allow a day for temp to change
Day 7 - Rouse fermenter and add dry hops with nut to sink to bottom
Day 8 - Rouse - getting bubbles now each 7 seconds
Day 9 - Rouse
Day 10 - Rouse - bubbles slowing back to 15 seconds
Day 11 - Rouse
Day 12 - Ferment stopped.
Day 13 - Place in cool climate again for 64
Day 14 - Add gelatin to fermenter
Day 15 - Clarify
Day 16 - Clarify
Day 17 - Finished

[BDawg]

Welcome-

It's cool to see the thought that went into this. You are trying to add science to the process and in general that is a good thing. However:

1) The yeast work on their own schedule, not yours. Give it up. They won't listen to you no matter how hard you want them to.

2) No need to rouse unless the fermentation is stuck -- the yeast have flocculated out and the gravity is still high.

3) You will NEVER know or be able to predict or control bubble timings.

4) All the rousings above increase the probability of contamination and oxidation.

RDWHAHB. Let the yeast do their thing on their own time.
Check in on them every once in a while, but to time them down to this level of detail is asking for a heart attack.


HTH-

[straight cash homey]

and depending what you are trying to get out of the dry hopping you might want to transfer it off the yeast cake after primary fermentation is complete, if you're really aggressively dry hopping for a big aroma or doing multiple dry hoppings then maybe, but if not i wouldnt waste the effort because it will work well either way

[TakeSomeAdvice]

How can the rousing contaminate?

It's just that Tasty McDole does this on every batch and I actually based the above schedule off what he does. (the gelatin part is mine though)

[Mylo]

Welcome to the forum. Do like your name and listen to my man, BDawg. He put it perfectly. With a viable, appropriately sized yeast pitch, and some aeration - you'll get a great beer if you just leave it alone. It's not something that you can plan like that. You'll know it's done when your gravity stops dropping, and it tastes clean.


Mylo

[Quin]

The right side of the equation seems reasonable. The left side is a big fucking guess (BFG) and will change from fermentation to fermentation.

One thing I might do differently is record the numbers of bubbles per minute (count 15 sec and multiply by 4). This will give you a number that is directly proportional to the rate of fermentation instead of the inverse relationship you mentioned (seconds between bubbles).

[Old_Skool]

The right side of the equation seems reasonable. The left side is a big fucking guess (BFG) and will change from fermentation to fermentation.

One thing I might do differently is record the numbers of bubbles per minute (count 15 sec and multiply by 4). This will give you a number that is directly proportional to the rate of fermentation instead of the inverse relationship you mentioned (seconds between bubbles).

Actually I would take the bubble count (multiplied by 4) and multiply it times pi (as bubbles are round) as the bubble count asymptomatically approaches zero. Then search thru this number set looking for prime numbers. This will give you something to do while the yeast ferment the wort into beer.

[brewinhard]

The right side of the equation seems reasonable. The left side is a big fucking guess (BFG) and will change from fermentation to fermentation.

One thing I might do differently is record the numbers of bubbles per minute (count 15 sec and multiply by 4). This will give you a number that is directly proportional to the rate of fermentation instead of the inverse relationship you mentioned (seconds between bubbles).

Actually I would take the bubble count (multiplied by 4) and multiply it times pi (as bubbles are round) as the bubble count asymptomatically approaches zero. Then search thru this number set looking for prime numbers. This will give you something to do while the yeast ferment the wort into beer.

Better yet, grab a beer, set your fermenter in front of your TV and drink till your schwilled!