Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Stalled fermentation?
Reply
 
LinkBack Thread Tools
Old 01-26-2011, 11:19 PM   #1
Snood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Gothenburg, Sweden
Posts: 47
Default Stalled fermentation?

Hi all,

On sunday we brewed our new smoked porter recipe Recipe Here./. We used Danstar nottingham yeast, we prepared a starter about 18 hours before pitiching to our wort. The yeast was pitched to the wort and started fermenting quite quickly. A day into fermentation and it's bubbling allong nicely. It's now been 3 days since we pitched the yeast and fermentation has slowed down to an almost stop the gravity is currently 1.024 after starting at 1.054. The starter was made with 700ml wort made from DME and at a gravity of 1.040.

We don't really do anything to airate the wort and the temperature has been steady at about 21-22 degrees celsius the whole time.

Is it likely that the gravity isn't going to drop much further from here?

__________________
Snood is offline
 
Reply With Quote Quick reply to this message
Old 01-27-2011, 12:59 AM   #2
breez7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: NE OH
Posts: 312
Liked 1 Times on 1 Posts

Default

For one, there is no need to make a starter with dry yeast, there are 200 billion cells in there. lots more reasons but thats not the question...

It is early to tell if it is stalled or not. Wait 2 weeks and see what it is then.

Not aerating the wort is a very bad thing. This could be a reason for a less than great beer and/or attenuation.

__________________
www.brewersnotepad.blogspot.com
breez7 is offline
 
Reply With Quote Quick reply to this message
Old 01-27-2011, 01:07 AM   #3
Snood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Gothenburg, Sweden
Posts: 47
Default

i've read so many conflicting recommendations re: starters for dry yeasts, some say sprinkle it in as it is, some say just re-shydrate and pitch, some say make a starter. Also, where does 200 billion come from? the datasheet from danstar says 5 billion?


If it does turn out that it ends up at, say 1.022.... then can I do anything to get it to ferment further?

Edit: the data sheet says 5 billion per gram..... but that's still only 57billion cells?

__________________
Snood is offline
 
Reply With Quote Quick reply to this message
Old 01-27-2011, 01:53 AM   #4
Sardoman
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Philadelphia
Posts: 240
Liked 5 Times on 5 Posts
Likes Given: 8

Default

+1 wait. If it still isn't going down after a week or two, pitch more Nottingham.

The dry yeast manufacturers package yeast at the peak of health, and starters are not recommended. Read the manufacturer's recommendation for pitching. Some say to rehydrate and some say to pitch dry. The 200 billion cells comes from people who have rehydrated a pack and counted the cells under a microscope. The spec. on the data sheet is assuming a less than ideal scenario where the yeast is somewhat old and has been stored in less than favorable conditions. Next time if you want to pitch more than one pack of dry yeast, just buy two. They are cheap and it's easier than a starter.

__________________
Sardoman 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
Stalled Fermentation on an Alt AlchemyBrewing Fermentation & Yeast 16 09-22-2010 09:42 PM
Stalled Fermentation thisisxxmyIPA Fermentation & Yeast 2 09-12-2010 05:21 PM
Fermentation stalled, or not? nuclearnova Fermentation & Yeast 8 08-02-2010 03:32 AM
Uh oh.... first stalled fermentation. brutus09 Fermentation & Yeast 18 04-14-2010 06:52 PM
Stalled fermentation Auspice Fermentation & Yeast 6 12-12-2009 02:42 AM