Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Stuck fermentation... Why?
Reply
 
LinkBack Thread Tools
Old 11-13-2012, 09:16 PM   #21
HollisBT
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2011
Location: Greenville, SC
Posts: 629
Liked 35 Times on 26 Posts
Likes Given: 13

Default

So my starter is yet to hit any level of krausen, yeast was pitched into it on Sunday morning... The yeast is staying in suspension nicely, and every time I swirl it I am getting anime release of co2, so it seems like there has been activity in it...

It's starting to concern me though that it isn't getting highly active. Starting to wonder if I should let it ferment out completely and then cold crash it and take a gravity reading before pitching it to one of the full fermenters, or just wait and pitch it and see what happens. Any suggestions/input?

__________________
HollisBT is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2012, 09:30 PM   #22
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,372
Liked 232 Times on 196 Posts
Likes Given: 35

Default

a stir-plate would be ideal here. If the gravity of the starter is lower than your beer (since you took beer to make the starter, right?) then there has been replication and you could pitch.

__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2012, 09:43 PM   #23
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,141
Liked 472 Times on 438 Posts
Likes Given: 210

Default

If you made the starer on Sunday then it's done. Most starters ferment out in 18-24 hours regardless of how you stir or shake and it is typical to not see much if any activity. If you are really concerned then take a gravity reading but IMO you can go ahead and crash it, decant it and pitch!

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2012, 10:18 PM   #24
HollisBT
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2011
Location: Greenville, SC
Posts: 629
Liked 35 Times on 26 Posts
Likes Given: 13

Default

Thanks guys .

I'll pitch it in the morning, not going to bother crashing and decanting, since I made the starter from the original beer. I'll just pitch and cross my fingers.

__________________
HollisBT is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2012, 11:35 PM   #25
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 477 Times on 420 Posts
Likes Given: 266

Default

Quote:
Originally Posted by tre9er View Post
a stir-plate would be ideal here. If the gravity of the starter is lower than your beer (since you took beer to make the starter, right?) then there has been replication and you could pitch.
IMO/IME, a stirplate is ALWAYS a great idea when it comes to making starters.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2012, 01:21 AM   #26
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,372
Liked 232 Times on 196 Posts
Likes Given: 35

Default

Quote:
Originally Posted by Golddiggie

IMO/IME, a stirplate is ALWAYS a great idea when it comes to making starters.
i hear ya. now that i have one my previous starters seem like i hardly did anything to the yeast. this time i had mad foam/krausen, including the typical leftover ring you get with a "real" beer ferment. Was triple easy, too. Got the thermaltake fan with speed control and USB power cord, stir-bar, and a few magnets and BAM!
__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2012, 01:27 AM   #27
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 477 Times on 420 Posts
Likes Given: 266

Default

Making the first starter step tonight for a batch I'm brewing on Saturday. All of .7L is needed for the first step. Second step will be 1L in size (probably made Thursday evening). I'll get the yeast cell count needed with the two small starters that would have taken a larger starter (at least 3L, so about double). IMO, using less DME to get the cell count is a win in my book. I can easily plan to make the starters far enough ahead.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2012, 05:08 AM   #28
HollisBT
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2011
Location: Greenville, SC
Posts: 629
Liked 35 Times on 26 Posts
Likes Given: 13

Default

Alright, next question... When I re-pitch should I aerate again? Or just give it some swirls to mix the yeast in...

I'm guessing no go on the aeration since there is some alcohol present.

__________________
HollisBT is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2012, 05:23 AM   #29
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 477 Times on 420 Posts
Likes Given: 266

Default

I wouldn't aerate again.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2012, 09:23 PM   #30
HollisBT
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2011
Location: Greenville, SC
Posts: 629
Liked 35 Times on 26 Posts
Likes Given: 13

Default

I pitched this morning, fingers crossed and hoping for the best...

__________________
HollisBT 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
Lost too much yeast during fermentation? Stuck Fermentation, should i water down? aorloski Fermentation & Yeast 8 11-11-2012 12:45 AM
When is a Stuck Fermenation a Stuck Fermentation hiphops Fermentation & Yeast 16 06-05-2011 06:57 PM
Stuck fermentation...finished fermentation...? arover Beginners Beer Brewing Forum 3 04-08-2009 03:05 AM
Stuck Fermentation - I Know... Not another Stuck Fermentation Thread :( Jewrican General Techniques 23 04-07-2009 12:53 AM