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Old 02-07-2005, 06:58 PM   #1
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Default Fermenation Prob?

I brewed a Irish Stout on thursday and later that night bubbles were already coming out of the air lock, friday and staerday the foam was starting to build up like all the batches before it, now the foam has died down and disapated into the wort, is there a problem?
It's in my basement (around 55-57 degrees) and I tried to warm up the wort with a heating pad no sucess. There seems to be very little yeast on the bottom.

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Old 02-07-2005, 07:05 PM   #2
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sounds good to me man!

temp definately plays a role, but it sounds like the yeast ran it's course.

you could probably rack it to the secondary if you want and let it set for a spell. i'd leave it in the primary till thursday so you have a week then transfer it to the secondary fermentor.

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Old 02-07-2005, 08:54 PM   #3
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Yeah, sounds like all is well. Just make sure it's in fermenters for at *least* 2 weeks (3 is better) before you bottle.

But all in all, that sounds like a good, fast ferment.

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Old 02-14-2005, 06:28 PM   #4
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OK, so I let it sit there until Thursday and I racked into my secondary, there are no bubbles coming out of the airlock. Actualy the middle part of the airlock is now sitting on the tubefrom which the air is suppose to come out. I am conserned that the yeast are no longer working.

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Old 02-14-2005, 06:35 PM   #5
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Quote:
Originally Posted by sause
OK, so I let it sit there until Thursday and I racked into my secondary, there are no bubbles coming out of the airlock. Actualy the middle part of the airlock is now sitting on the tubefrom which the air is suppose to come out. I am conserned that the yeast are no longer working.
Don't be concerned. The yeast will work until it wants to stop and racking will never change that. Your beer is probably just about done. All sounds very great to me.

But just because it's done doesn't mean that 2 weeks in the secondary won't do it good. The flavor will improve immensely if you give it a few weeks in the secondary. You'll see more yeast settle to the bottom, kind of cascading along the sides of the carboy, and the clarity will improve a lot. The secondary is as much about letting flavors mellow as it is about completing the fermentation.
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Old 02-14-2005, 06:47 PM   #6
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It is very likely that the yeast are no longer working because they have already done what they needed to do, i.e. turn sugar into alchohol. Did you taste any of the beer when you transfered? If it didn't seem overwelmingly sweet, you should be fine. (a hygrometer reading would give you a more exact idea of how much sugar is still there). You rarely should see much activity in the secondary fermenter; if you do, you may have racked too early! So as far as activity in the secondary fermentation is concerned, less is better! I currently have a batch of Irish Stout (kit from Midwest Homebrewing) in secondary, and when I first racked it from the primary, there was no activity at all. It just sat there for a few days, then I noticed a few small bubbles rising through the wort, forming a thin ring of bubbles around the top of the wort. I think that one should wait till there are no longer any bubbles rising and the wort looks good and clear before bottling. Hope this helps -- D.

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Old 02-14-2005, 07:38 PM   #7
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Quote:
Originally Posted by Janx
The flavor will improve immensely if you give it a few weeks in the secondary. You'll see more yeast settle to the bottom, kind of cascading along the sides of the carboy, and the clarity will improve a lot. The secondary is as much about letting flavors mellow as it is about completing the fermentation.
So true about the flavors.

Do you use anything other than Irish Moss in the wort?

I usually add a couple tsps of Polyclar to the secondary.
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Old 02-14-2005, 07:40 PM   #8
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Quote:
Originally Posted by D-brewmeister
a hydrometer reading would give you a more exact idea of how much sugar is still there). You rarely should see much activity in the secondary fermenter; if you do, you may have racked too early! So as far as activity in the secondary fermentation is concerned, less is better!
So true........
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Old 02-14-2005, 07:51 PM   #9
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Quote:
Originally Posted by homebrewer_99
Do you use anything other than Irish Moss in the wort?

I usually add a couple tsps of Polyclar to the secondary.
I don't even use Irish Moss...slacker

I used something (maybe Polyclar) in the secondary of my meads sometimes, but it could be a chore because it was really easy to loft it back up off the bottom of the fermenter with any disturbance.

In all fairness, my beer with my current 3-tier setup sometimes has some haze. It's nothing like the clarity I got from my RIMS. I'm considering adding a pump to recirculate the mash for that reason.

The Bitter I'm currently drinking from the Guiness tap is nice and clear, though, with a creamy nitrogeny head...gotta love lunch breaks when you work at home
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Old 03-28-2005, 05:10 PM   #10
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As it turns out that something was wrong because the thing is intensely sweet. I guess something went wrong after all. First batch not to turn out alright. Well caulk that one up to inexperience or just a fluke.

By the way I didn't use any clearing additives. Although it was clear.

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