Round two........Ding Ding - 4L starter, 2L flask

[bsegroves]

Well my stout has been in the bucket for three days now.
Within hours after I pitched my starter there was an explosion of yeast activity. I don't think the airlock could bubble any faster.
Unfortunately it is now just sitting there not bubbleing at all.
What could be going wrong?
I made a 1.5L starter on a stirplate for 24 hours, cold crashed for 12, decanted, added 2L of fresh wort, and let that stir for about 20 more hours.
The OG came out at 1.082. The temp has been between 62-68.
I used Irish Ale yeast WLP004, and added a tsp of yeast energizer at pitching time.
WTF.

thanks,
Brannon

[ColdBraue]

Check all your seals on your lid, sometimes they aren't sealed perfectly. But it could just be that your primary fermentation is over with. 3 days is not uncommon for primary. I would just rouse the yeast in the fermenter (swirl it around) once or twice a day, and maybe warm it up a couple of degrees. That should make sure that you finish out low enough. But it sounds like you did all the right steps, so I would just RDWHAH and trust the beer gods to work for you.
Cheers!

[bsegroves]

Allright.
That makes me feel a little better.

I also read this on the Whitelabs FAQ page:

The typical ale profile is to ferment very actively for 1-4 days, which is called the "exponential" or "log" phase. Then the yeast enter a stationary phase, which helps to mature the beer and can last from 3-10 days. The beer should be ready to bottle at this time.

So I guess what I'm seeing is normal then. I will have to admit I was considering transferring my belgian to a secondary and pitching the yeast from it. I'm not going to though.
I'm just going to try and forget about it for a while. It's kind of hard though because my bottled beers aren't ready yet so I'm still drinking Guinness.
Could be worse though. I could be drinking Shaefer or something. If that happens you'll just have to shoot me. lol.


Thanks,
Brannon

Check all your seals on your lid, sometimes they aren't sealed perfectly. But it could just be that your primary fermentation is over with. 3 days is not uncommon for primary. I would just rouse the yeast in the fermenter (swirl it around) once or twice a day, and maybe warm it up a couple of degrees. That should make sure that you finish out low enough. But it sounds like you did all the right steps, so I would just RDWHAH and trust the beer gods to work for you.
Cheers!