Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Strange Fermentation: 12 gallon split into two 6.5G carboys...one incomplete

Reply
 
LinkBack Thread Tools
Old 03-04-2009, 05:59 PM   #1
snoworshine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2005
Location: Roseville, CA
Posts: 80
Liked 1 Times on 1 Posts

Default Strange Fermentation: 12 gallon split into two 6.5G carboys...one incomplete

Ok, so this is really strange. I split my 12 gallon all-grain batch into two 6.5 gallon carboys and after 3 weeks fermenting, one is at 1.008 and the other is at 1.018....what gives?

So now the details:

  • Its an all-grain double american IPA which was calculated to come out at 7.4%ABV
  • I used a 1800ml starter (as usual) made two days before.
  • The carboy which did not fully ferment had between 0.5 to 1.0 gallons extra versus the carboy that went down to 1.008
  • The taste is very similar, but the one at 1.018 with significantly more sugar taste (as expected)
  • When cooling down from brew kettle (through counter-flow-chiller) the wort hose was alternated between each carboy multiple times to get an 'equal' wort...ultimately ending, and leaving, the 1.018 carboy with more wort
  • I don't taste any infection in either one
So, any guesses?...suggestions?
__________________
snoworshine is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2009, 06:03 PM   #2
llazy_llama
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Rapid City, South Dakota
Posts: 2,885
Liked 65 Times on 27 Posts

Default

I'd look at your yeast, and their viability. If you used 2 vials/packs of yeast, made a starter, and then split it equally, then I'm stumped. If you used 2 vials/packs, and pitched them directly into your carboys, I'd guess that one of your packs had fewer viable yeast cells than the other.

Barring that, one batch could have been aerated less than the other. One could have been at a warmer temperature than the other. Maybe the yeast in one just got lazy and decided to take a little break.

__________________
Quote:
Originally Posted by Catt22 View Post
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
llazy_llama is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2009, 06:04 PM   #3
skadalajara
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
skadalajara's Avatar
Recipes 
 
Join Date: Nov 2008
Location: Arizona, the northernmost state in Mexico.
Posts: 491
Liked 20 Times on 17 Posts
Likes Given: 35

Default

Yeasties is fickle beasties.
You can't control em.
Maybe call the 2 carboys seperate batches?

__________________

-J

Making the world a bitter place, one IBU at a time.

Axé Cidery and Aleworks

Primary: Social Lubricant
Secondary: Tongue Oil
Lagering: Icy Paralyzer
Bottle conditioning: Liquid Courage
Drinking: Loud Mouth Soup

skadalajara is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2009, 06:24 PM   #4
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2712 Times on 1630 Posts
Likes Given: 3484

Default

Something to remember is that with yeasties, you are dealing with living creatures...every fermentation is different...you can split a batch in half put them in 2 identical carboys, and pitch equal amounts of yeast from the same starter...and have them act completely differently...for some reason on a subatomic level...think about it...yeasties are small...1 degree difference in temp to us, could be a 50 degree difference to them...one fermenter can be a couple degrees warmer because it's closer to a vent all the way across the room and the yeasties take off...

Someone, Grinder I think posted a pic once of 2 carboys touching each other, and one one of the carboys the krausen had formed only on the side that touched the other carboy...probably reacting to the heat of the first fermentation....

I've found that you should never assume anything where the yeasties are concerned except that they are in charge...not us...and they've been doing this beer making stuff for 5, 000 years...so basicially we just need to trust them, and not bug them...and give them plenty of time, and they will make us very very happy.

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2009, 07:17 PM   #5
nibiyabi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Santa Clara University
Posts: 170
Default

^More like 10,000 years, at least.

__________________
Primary #1: empty
Primary #2: Old Greg's Honey Stout (brewed 2009.03.20)
Secondary #1: Old Greg's Apfelwein (modified) (made 2009.03.20)
Secondary #2: Old Greg's Apfelwein (made 2009.03.05)
Keg #1: Old Greg's American IPA (brewed 2009.02.20 // secondaried 2009.02.28 // kegged 2009.03.07 // tapped 2009.03.30)
Keg #2: Old Greg's Chocolate Hazelnut Porter (brewed 2009.03.06 // kegged 2009.03.30)

RIP: Old Greg's Classic Beer Pong Ale (2009.02.27 - 2009.03.06)
nibiyabi is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2009, 07:50 PM   #6
Braid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 81
Default

Pop a smidge of yeast energizer in there and see if it picks back up.

Did you say the slower fermenter was the one with higher volume of wort? If so, then the yeast just has more work to do and that me be the only reason.

__________________
Braid is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2009, 08:03 PM   #7
TheTower
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Silver Spring, MD
Posts: 118
Liked 1 Times on 1 Posts

Default

Looking at your process, you had one starter, which I assume you split relatively evenly between the two worts. One of the worts had more wort in it, meaning more fermentables, meaning longer time to finish fermentation. Take it to an extreme: If you put one vial liquid yeast in one gallon of wort, and one vial in 10 gallons wort, which would finish faster?

__________________

TreeTop Brewing

Primary:
Bottled: ESB, Belgian Pale, Belgian Dubbel, Pumpkin Ale, Vanilla Bourbon Porter, Chile Pepper Porter

TheTower is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
To split or not to split dry yeast for 1 gallon experiments? Nugu Beginners Beer Brewing Forum 11 12-18-2010 09:22 AM
Incomplete fermentation? Too much priming sugar? zac Bottling/Kegging 19 10-16-2009 05:32 PM
Weak bottle or incomplete fermentation? Deavis Beginners Beer Brewing Forum 5 06-19-2009 12:43 PM
Incomplete Fermentation?? Teddi Brewski Extract Brewing 13 10-13-2008 02:52 AM
Incomplete fermentation Photopilot General Techniques 2 09-26-2007 10:48 PM