I may have a slight concern . It is only 1 week and 3 days since I pitched my yeast and all activity has seemed to have ground to a halt. after 48 hours I had a nice layer of foam and now everything looks flat and very inactive.
Is this a situation where i should just leave it alone and let it look after itself or do i have a problem.
hopefully I wont have to go back to step one but if need be well it is only more practice.
Your situation sounds just fine. Fermentation begins with a big burst of activity as the yeast multiply and go on a feeding frenzy. That goes through most of the available sugars in your wort. After that finishes, the yeast keep on playing the role of little chemical reactors, and clean up after themselves by finishing any uncompleted reactions. The first part puts on a good show, while the latter does not. But both aspects of the fermentation are important to getting a good tasting beer.
So a few days to a week of showy foam, followed by a week of seemingly little going on is exactly what you should be seeing. You're on track.
As I'd mentioned above, rousing the yeast would be a good thing to do midway into the ferment, as lots of them have settled to the bottom. So give your fermentor a tilt and a swirl to bring some yeast back up into the beer so that that can play their role more effectively.
Edited by cdh, 03 May 2006 - 06:25 AM.