Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Help with fermentation
Reply
 
LinkBack Thread Tools
Old 04-06-2013, 04:48 PM   #1
Nbates1982
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 17
Default Help with fermentation

Hi just racked my beer into secondary after a week in primary. Last week it measured at 14 bricks. Started bubbling, but seemed to die down a day later. Just transfered and im at 9 bricks. Seems like the yeast may have died out. Would it be ok to add another vial of yeast to secondary? Also i was planning on reusing the yeast from the first batch. Should i bother with it? This is a peanut butter stout just so you know.

__________________
Nbates1982 is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2013, 04:52 PM   #2
GrogNerd
Why must it always be pandemonium?
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
GrogNerd's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Sterling, VA
Posts: 3,445
Liked 867 Times on 602 Posts
Likes Given: 112

Default

won't hurt to wait and try it again. test it day after tomorrow, see if it has gone down any.

if it has, you're good

if it hasn't, then think about a repitch

__________________

"If you want to do something, do it and then have a homebrew. If you don't want to do it, just have a homebrew" - Charlie Papazian

"Beer. Good." - Words of House Grog

drinking: Maibock, DB8Point IPA Clone, Belgian Wit, Rain Delay IPA, Wojtkowiak Piwo, CLB's Barleywine, 8Hearted Pale Ale, O'Rob's Dry Irish Stout, DB8PT Session Ale, Wojtkowiak Grodziskie - bottle conditioning: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, CLB's Barleywine 1.2

GrogNerd is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2013, 04:56 PM   #3
Nbates1982
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 17
Default

Could i repitch the same yeast back into the beer?

__________________
Nbates1982 is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2013, 05:11 PM   #4
bottlebomber
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2011
Location: ukiah, CA
Posts: 14,268
Liked 2653 Times on 2071 Posts
Likes Given: 301

Default

It sounds like you're using a refractometer to measure FG.. If that's so, you need to know that they are not accurate for that purpose without some additional calculations, and even then I personally haven't found them to be accurate.

__________________
bottlebomber is online now
 
Reply With Quote Quick reply to this message
Old 04-06-2013, 05:19 PM   #5
Nbates1982
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 17
Default

Yea its a refractometer, would it be more safe to use a hydrometer? After doing the calculations online it came out to 2.7abv... unless i did it wrong.

__________________
Nbates1982 is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2013, 05:32 PM   #6
bottlebomber
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2011
Location: ukiah, CA
Posts: 14,268
Liked 2653 Times on 2071 Posts
Likes Given: 301

Default

Quote:
Originally Posted by Nbates1982
Yea its a refractometer, would it be more safe to use a hydrometer? After doing the calculations online it came out to 2.7abv... unless i did it wrong.
Lol.. Yeah use a hydrometer and see what you get. I know some people successfully use refractometers, for me their only use is during an all grain brew day, to get a ROUGH idea of preboil gravity. Actually, I've cooled samples and gotten 5-10 gravity points on a hydrometer above what the calibrated refractometer read. It seems that not all sugars in wort show up on the refractometer scale.
__________________
bottlebomber is online now
 
Reply With Quote Quick reply to this message
Old 04-06-2013, 06:10 PM   #7
Johnnyhitch1
HBT_SUPPORTER.png
Feedback Score: 31 reviews
 
Johnnyhitch1's Avatar
Recipes 
 
Join Date: Dec 2011
Location: SiX-ThReE-OnE, NY
Posts: 2,009
Liked 218 Times on 182 Posts
Likes Given: 3306

Default

Quote:
Originally Posted by Nbates1982 View Post
Yea its a refractometer, would it be more safe to use a hydrometer? After doing the calculations online it came out to 2.7abv... unless i did it wrong.
14 BRIX - 9 Brix
1.056 - 1.022
ABV 4.6%

I would of left it for another week to tak off some more points. 22 would be way to sweet for me atleast. What style were you aiming for?
__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary: Kicking Cans DIPA, ECY20 Golden sour.
Kegged: Conan the Brown, OBS (Oatmeal brett stout)
Aging: Flanders Red w/ ECY02, All out Brett.
BOTTLES:

Cider: Grapfelwine, Apfelwine, Cranfelwine, Applejack
Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.
Cellar: Maple Whiskey Barrel Stout, ST Pumking Clone
Johnnyhitch1 is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2013, 07:47 PM   #8
Nbates1982
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 17
Default

Thanks guys. I feel alot better. Johnny thanks for the fixing my math... i just transfered the yeast so im gonna do another stout with it. Also im but it in beersmith as a sweet stout looks like its gonna turn out good. Im also going to get a refractometer for final reading.

__________________
Nbates1982 is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2013, 07:31 AM   #9
Cyclman
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Cyclman's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Aurora, CO
Posts: 4,208
Liked 381 Times on 333 Posts
Likes Given: 122

Default

Don't rack to secondary until you've had a stable FG for 3+ days. Use a calculator to figure FG with a refractometer: http://seanterrill.com/2012/01/06/re...er-calculator/

If you ever need to repitch, make a starter, pitch at high kraeusen.

__________________

Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime! Bill Owen quote

Join the Beacon Point (Aurora, CO) Brewclub on Facebook- casual, fun brewing, drinking, socializing!

Cyclman is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2013, 04:13 PM   #10
Nbates1982
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 17
Default

Thanks for the link cyclman

__________________
Nbates1982 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
Slow fermentation onset, then blowoff, then stuck fermentation onthedot Fermentation & Yeast 3 02-09-2013 01:46 AM
Can too vigorous an initial fermentation cause a stuck fermentation? BBFCreatureFM Fermentation & Yeast 6 12-20-2012 04:32 PM
Lost too much yeast during fermentation? Stuck Fermentation, should i water down? aorloski Fermentation & Yeast 8 11-11-2012 12:45 AM
fermentation temp control after initial fermentation scottab Fermentation & Yeast 1 06-04-2012 04:24 PM
Which is better? A fast, very active fermentation, or a slow steady fermentation? cerberus9 Beginners Beer Brewing Forum 6 09-24-2009 04:56 PM