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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 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!
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