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Old 01-19-2010, 07:05 PM   #1
Shwagger
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Default Fermentation fast then slow

I am sure this has been answered 10465 times, and if you can link me to it that would be great

The last few brews I made I have been using liquid yeast, both Wyeast and WL. I have used starters and no starters, and everything seemd like it was working fine.

After pitching the liquid yeasts, the fermentation starts within hours, slows within 24 hours, and by 36 hours its slowed to a crawl or stopped.

With the dry yeasts, nottingham and safale, the fermentation is crazy for 2-7 days.

Right now i Have a red going, used 1048 Wyeast, no starter this time, and the bubbling died out after 48 hours.

The last brew I used a WL with a starter, that did the same thing, and it was waaaaay too sweet to drink. Hops werent on the low side either.

I am sure it is fine, but just want reaffimration

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Old 01-19-2010, 07:20 PM   #2
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what are the temps in the fermeneter?

What strain of yeast?

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Old 01-19-2010, 07:22 PM   #3
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How big are your starters? You might not be increasing the cell count by that much so you get slow/stuck fermentations. 11g dry yeast packs have the proper cell count.

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Old 01-19-2010, 07:35 PM   #4
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temps right now are 70. strain is 1048 Irish Ale right now, in the past its been english ales and wheats

Most starters are 1 L at least. Maybe a 2L or larger next time?

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Old 01-20-2010, 03:35 AM   #5
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I brewed this sunday, and now its not bubbling at all (tuesday)

should I let it ride or run and get pack of nottingham and pitch half of it?

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Old 01-20-2010, 12:20 PM   #6
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Quote:
Originally Posted by Shwagger View Post
I brewed this sunday, and now its not bubbling at all (tuesday)

should I let it ride or run and get pack of nottingham and pitch half of it?
What is the gravity? If the gravity is low then the beer is done.

When you said the temp is 70, is that the air temp or the temp of the fermenting liquid?
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Old 01-20-2010, 10:32 PM   #7
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I have been homebrewing off and on for about 15 years now and have gotten fairly good over time but I still get these same problems and lately nearly every one of my beers has not finished at the expected FG although hitting the OG's spot on. I used a pack (11 g.) Safale S-04 dry yeast for my latest ESB which came in at OG of 1.050 and starting bubbling away within 12 hours...after about 3 day it subsided for the most part. Last night (day 6) I took at reading of 1.029....I am guessing most of the stuck ferments are oxygen related, but I usually can at least get down near 1.020...not the best attenuation but at least in the 65 - 70% range. I finally broke down today and bought a 0.5 micron diffusion stone and will start using the pure O2 approach from now on.
Steve

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Old 01-20-2010, 10:43 PM   #8
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Three questions:

What kind of water are you using?

Are you shaking your starter, using a stir plate, or just letting it sit?

Are you holding your fermentation temp constant, or does it fluctuate?

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Old 01-20-2010, 11:03 PM   #9
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Three questions:

What kind of water are you using?
We have very good drinking water system here in town, so mainly out of tap filtered, but for this one I actually used store bought filtered water and added a tea. of burton salts.

Are you shaking your starter, using a stir plate, or just letting it sit?
Dry yeast on this so no starter, just pitched.

Are you holding your fermentation temp constant, or does it fluctuate
The temperature is usually fairly constant, I have stick on strip on the bucket and the temp has generally been in the 64 - 68 range...think the yeast packet said 58 - 72 as favorable range for the S-04.

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Old 01-20-2010, 11:22 PM   #10
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I havent checked the gravity, I can do that tonight. The OG wasnt perfect, but it wasnt far off the printed OG.

The temp fluctuates at night, but isnt colder than 60 or warmer than 70. Its pretty stable. During the summer months with the AC on, the temp didnt flux at all, and the same problems arise. But its always with liquid yeasts.

As far as the starters, I dont have a stir plate. I just swirl it up every few hours for a couple of days, then crash it.

My aeration is just stirring it till i cant anymore, and like i said, dry yeast ferments for days. its just liquid yeast.

I am thinking its my starters, they arent big enough or something.

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