Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > AG Batches Barely Fermenting - Little To No Krausen
Reply
 
LinkBack Thread Tools
Old 12-06-2013, 12:35 PM   #1
TheMagicHatter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Bethlehem, Pa
Posts: 45
Liked 1 Times on 1 Posts
Likes Given: 4

Default AG Batches Barely Fermenting - Little To No Krausen

So my second AG batch has been in secondary for a week now and is currently experiencing the same issue my first AG batch had. There is little to no krausen in the primary. The recipes were converted from extract batches I've brewed, both of which had krausen blow out the airlock. This current batch is an oatmeal stout, but has almost no krausen. Gravity has changed slightly and there are bubbles rising to the surface of the bucket. Seems as though it's fermenting as it should, but since switching to AG brewing, my beers haven't had any krausen.

I used Safale US-04 and poured it directly into the bucket without hydrating. I've done this before with my extract batches and they have fermented strong with plenty of krausen.

Any idears?

__________________

Experience the warmth before you grow old. -Incubus

TheMagicHatter is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2013, 01:06 PM   #2
spark_plug
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Brewtown, Canada Eh
Posts: 112
Liked 19 Times on 17 Posts
Likes Given: 9

Default

That seems quite odd. What are your temperatures? S04 is typically a beast. Low temps will make the fermentation a bit slower, but shouldn't make it slow to a near stop.

__________________
spark_plug is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2013, 01:17 PM   #3
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,811
Liked 777 Times on 649 Posts
Likes Given: 266

Default

Tell us about how you do your AG brewing. Since you've had experience with S 04 and these batches react differently, there may be something about how you have done your setup, what OG you've had, etc.

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2013, 01:20 PM   #4
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 4,362
Liked 770 Times on 543 Posts
Likes Given: 55

Default

Is your thermometer calibrated - the one you use when mashing, I mean. You could be mashing too high or low to get conversion.

What's the gravity of the one in the secondary?

__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?
JonM is online now
 
Reply With Quote Quick reply to this message
Old 12-06-2013, 01:26 PM   #5
EarlyAmateurZymurgist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 468
Liked 107 Times on 71 Posts
Likes Given: 37

Default

How did you aerate your wort?

__________________
EarlyAmateurZymurgist is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2013, 05:47 PM   #6
TheMagicHatter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Bethlehem, Pa
Posts: 45
Liked 1 Times on 1 Posts
Likes Given: 4

Default

I've had it fermenting at an ambient temp of around 66, so that's on par for the US-04 to go gangbusters.

As for my AG setup, I batch sparge. I mashed at 154 and my measured OG was 1.065. After taking a reading this morning, it was down to ~1.022. My thermometer is calibrated and is consistent with any tests I've done.

The only thing I think might be different is my aeration. With my extract batches, I would pour the wort through a fine strainer to pull out some of the cold break. With my AG batches, I've been pouring them directly into the primary as I figured I wouldn't need to worry about filtering out some of that excess crap. If that's the case, can I still try and aerate this stuff to kick it back into high gear or won't it make much of a difference now that the gravity has changed?

__________________

Experience the warmth before you grow old. -Incubus

TheMagicHatter is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2013, 07:18 PM   #7
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,811
Liked 777 Times on 649 Posts
Likes Given: 266

Default

Once you see signs of fermentation you don't want to add any aeration. Aeration is for propagating yeast and yours are done with that phase. Adding oxygen now will get you oxidized beer.

You also don't need to aerate when you use the dry yeast as it is supposed to contain all the reserves it needs for propagation right in the package.

Since your gravity has gone from 1.065 to 1.022 it is obviously fermenting. You mention that it is in secondary now. How long was it in primary?

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2013, 05:52 PM   #8
TheMagicHatter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Bethlehem, Pa
Posts: 45
Liked 1 Times on 1 Posts
Likes Given: 4

Default

Sorry for the confusion, but it has only been in primary for 8 days now.

Being that the gravity has changed, it's definitely fermenting, so that's good. But I guess my question now pertains to the affect that krausen will have on the beer. Being that I didn't aerate properly, so it seems, how's this stuff going to turn out? Off flavors due to the lack of O2?

__________________

Experience the warmth before you grow old. -Incubus

TheMagicHatter is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2013, 08:07 PM   #9
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,811
Liked 777 Times on 649 Posts
Likes Given: 266

Default

Quote:
Originally Posted by TheMagicHatter View Post
Sorry for the confusion, but it has only been in primary for 8 days now.

Being that the gravity has changed, it's definitely fermenting, so that's good. But I guess my question now pertains to the affect that krausen will have on the beer. Being that I didn't aerate properly, so it seems, how's this stuff going to turn out? Off flavors due to the lack of O2?
I did an experimental beer where I dumped the boiling wort directly into the fermenter and without any aeration, when it cooled to pitching temp I just dumped a package of dry yeast in, not even rehydrated. It's been several months and I can't tell any difference from an identical batch where I did things like I was supposed to. I'm nearly certain your beer will be fine.

Krausen isn't a necessity, it just happens. I wouldn't let that worry you at all.
__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2013, 08:53 PM   #10
plinythebadass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Santa Rosa, CA
Posts: 111
Liked 2 Times on 2 Posts
Likes Given: 2

Default

Quote:
Originally Posted by RM-MN View Post
I did an experimental beer where I dumped the boiling wort directly into the fermenter and without any aeration, when it cooled to pitching temp I just dumped a package of dry yeast in, not even rehydrated. It's been several months and I can't tell any difference from an identical batch where I did things like I was supposed to. I'm nearly certain your beer will be fine.

Krausen isn't a necessity, it just happens. I wouldn't let that worry you at all.
Sorry to disagree here but a sure krausen is a sure fermentation. If you don't see a full krausen you've got a problem. You might produce ethyl alcohols that will get you inebriated, but the esters your looking for for certain flavors may not make their way out of the molecular process that takes place when the yeast metabolizes the sugar through fermentation.
__________________
In Bottles Belgian IPA

In Fermentor(s) Nothing!

In Works Finishing up my two tier RIMS system! Then a plethora of beers to come! Also...I really want to try and brew a nice high alcohol brew, I'm a college kid...excuses.

600 HOUSE BREWING COMPANY "We Dare You"
plinythebadass 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
Krausen/Fermenting Concerns Melchor1990 Beginners Beer Brewing Forum 12 01-11-2012 06:32 AM
Fermenting for two weeks, and still krausen. Cheesefood Beginners Beer Brewing Forum 1 11-24-2011 09:49 PM
Barely any krausen amcwi69 Fermentation & Yeast 2 03-19-2010 04:10 AM
Lager fermenting with krausen at top? Is this ok? humann_brewing Beginners Beer Brewing Forum 3 02-23-2009 04:19 PM
All grain krausen seems smaller than extract batches Shonuff All Grain & Partial Mash Brewing 8 10-23-2008 03:02 AM