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Started By
Message
Homebrewing: Fermentation possibly stuck
Posted on 10/26/11 at 11:07 am
Posted on 10/26/11 at 11:07 am
Pumpkin ale i brewed, fermentation has slowed. Brewed sunday, checked it monday after work, and fermentation was doing good. Checked it yesterday, and it has slowed quite a bit. I took the carboy out and swirled it to get the yeast going again.
I normally would just wait it out, and not have a problem, but the danstar Windsor ale yeast concerns me. Recommended temps were 64-70, and i had my fermentation chamber set at 72-68. So i lowered my temps as well.
Is this yeast, just slow to ferment?
ETA: Headin off to lunch.
I normally would just wait it out, and not have a problem, but the danstar Windsor ale yeast concerns me. Recommended temps were 64-70, and i had my fermentation chamber set at 72-68. So i lowered my temps as well.
Is this yeast, just slow to ferment?
ETA: Headin off to lunch.
This post was edited on 10/26/11 at 11:09 am
4
Posted on 10/26/11 at 11:13 am to BugAC
quote:
chamber set at 72-68.
78??
Could just be in a different phase of fermentation already.
Take a reading in 2 days and then see where its at.. If its not low enough wait another 2 days and take another reading if it hasnt moved then you are stuck.
Posted on 10/26/11 at 11:28 am to BugAC
Just curious, what was your OG?
If I remember right, the pumpkin porter I brewed last year slowed and then continued at about a bubble every 10-15 seconds for about a week. I kept checking it to see if I should take a reading and I would see a bubble. I used Safale-05 though. I don't think it was as short as 1 day, but I remember the "vigorous" action didn't last very long, but then it slowed and kept on going for a while.
I'm no chemist or biologist, but I wonder if the yeast just has a harder time getting the sugar from the pumpkin that it does eating the malt sugar.
It would be interesting to see what the predicted OG would be for the recipe without the pumpkin added, and how it compares to the actual OG with the pumpkin.
If I remember right, the pumpkin porter I brewed last year slowed and then continued at about a bubble every 10-15 seconds for about a week. I kept checking it to see if I should take a reading and I would see a bubble. I used Safale-05 though. I don't think it was as short as 1 day, but I remember the "vigorous" action didn't last very long, but then it slowed and kept on going for a while.
I'm no chemist or biologist, but I wonder if the yeast just has a harder time getting the sugar from the pumpkin that it does eating the malt sugar.
It would be interesting to see what the predicted OG would be for the recipe without the pumpkin added, and how it compares to the actual OG with the pumpkin.
This post was edited on 10/26/11 at 11:35 am
Posted on 10/26/11 at 11:44 am to BugAC
If fermentation was good on Monday it may be mostly done. I've had brews form a krausen in one day and stop and they were fine. Like somebody said, take a gravity reading tomorrow.
This post was edited on 10/26/11 at 11:44 am
Posted on 10/26/11 at 12:57 pm to Boudreaux35
quote:
Just curious, what was your OG?
1.050-.052
I hit the target OG on the nose.
I think FG supposed to be around 1.013
Posted on 10/26/11 at 1:12 pm to BugAC
RDWHAHB.
Leave it alone and take a hydro sample at the end of the week. Keep your temp around 70 if you're worried, but I'm sure it's fine. Cooling it will only slow the yeast.
Leave it alone and take a hydro sample at the end of the week. Keep your temp around 70 if you're worried, but I'm sure it's fine. Cooling it will only slow the yeast.
This post was edited on 10/26/11 at 1:13 pm
Posted on 10/26/11 at 1:51 pm to BugAC
Check your gravity after a week or so and it will tell you if you're done.
I had a brew that NEVER bubbled the airlock once. After a week, I got concerned. I checked the gravity and it was dead on my FG target. I had accidentally left the lid cracked on me fermentation bucket!
I had a brew that NEVER bubbled the airlock once. After a week, I got concerned. I checked the gravity and it was dead on my FG target. I had accidentally left the lid cracked on me fermentation bucket!
Posted on 10/26/11 at 4:14 pm to Aubie Spr96
quote:
I had a brew that NEVER bubbled the airlock once
Well i look for krausen in the carboy, not bubbles in the airlock. No problems with bubbles.
I also have a blowoff hose attached to an airlock, leading into a jar of sanitizer solution. I got constant bubbles.
Posted on 10/28/11 at 11:43 am to BugAC
What's the latest on this? Taken a SG reading yet?
Posted on 10/28/11 at 12:00 pm to BugAC
quote:
Well i look for krausen in the carboy, not bubbles in the airlock. No problems with bubbles.
I also have a blowoff hose attached to an airlock, leading into a jar of sanitizer solution. I got constant bubbles.
I'm confused by this?
You determine whether or not it's fermenting by the krausen? not the bubbling airlock?
Posted on 10/28/11 at 12:19 pm to s14suspense
I was confused also, but I just figured I'd wait for more explanation.
I've said it before, the lack of airlock bubbling is not the difinitive indictaor of fermentation completion, but active bubbling is ALWAYS an indicators that it is NOT complete.
I've said it before, the lack of airlock bubbling is not the difinitive indictaor of fermentation completion, but active bubbling is ALWAYS an indicators that it is NOT complete.
Posted on 10/28/11 at 1:53 pm to s14suspense
quote:
You determine whether or not it's fermenting by the krausen?
If you can see inside the fermentor its pretty easy to tell if something is happening. I used to not use airlocks at all but used a piece of foil.
Posted on 11/2/11 at 8:01 am to Fratastic423
Update: So yesterday i took a reading (5 days later). Still at 1.020.
I gently swirled the carboy, to try to resuspend the yeast, and raised the temp on my temp control to 75-71. I checked this morning, I've got no bubbling air lock.
How do I get this thing starting again?
Am I going to have to repitch some new yeast?
I gently swirled the carboy, to try to resuspend the yeast, and raised the temp on my temp control to 75-71. I checked this morning, I've got no bubbling air lock.
How do I get this thing starting again?
Am I going to have to repitch some new yeast?
This post was edited on 11/2/11 at 8:03 am
Posted on 11/2/11 at 8:40 am to BugAC
Turn the gravity up on ur dunkle
Posted on 11/2/11 at 8:41 am to Nativebullet
quote:
Turn the gravity up on ur dunkle
Posted on 11/2/11 at 8:47 am to BugAC
quote:
Am I going to have to repitch some new yeast?
I know when my pumpkin wouldn't start fermenting I added a packet of dry yeast. You don't have much further to go so I don't know if that's your best option or what.
Posted on 11/2/11 at 8:48 am to BugAC
You already shook it so:
increase temp as first step..
if still no results then repitch.
increase temp as first step..
if still no results then repitch.
Posted on 11/2/11 at 9:00 am to Catman88
quote:
if still no results then repitch.
Ok. My yeast i used initially was Danstar Windsor, could i use a S-04, or should i stay with the same yeast? I have an extra packet of S-04, but i'd have to order Windsor, don't believe Marcello's carries Windsor.
Posted on 11/2/11 at 9:03 am to BugAC
I would stay with the same yeast. Not that it would not work to add a different, but every yeast yields a different taste. It may end up tasting fine, but it may not.
Posted on 11/2/11 at 9:38 am to Boudreaux35
At 10.20 you aren't going to get any yeast to start up on its own. I think that 1030 is the lowest you are going to be able to get yeast going.
Taste the beer and see if you like it where it is. If its too sweet and you want to use more yeast a starter may be the only option in my opinion.
Taste the beer and see if you like it where it is. If its too sweet and you want to use more yeast a starter may be the only option in my opinion.
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