The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Dead yeast?

Reply
 
LinkBack Thread Tools
Old 12-08-2012, 08:15 PM   #1
greenman999
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 15
Default Dead yeast?

I started a batch Thursday night, I put it in the primary with OG 1.030 it now (36 hours later) has a SG of 1.010. No airlock activity, and no Krausen layer. What's the issue??

__________________
greenman999 is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2012, 08:20 PM   #2
JuiceyJay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: portland, Oregon
Posts: 194
Liked 24 Times on 18 Posts
Likes Given: 4

Default

Temperature, beer, yeast strain?
Details.

__________________
JuiceyJay is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2012, 08:31 PM   #3
greenman999
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 15
Default

Quote:
Originally Posted by JuiceyJay
Temperature, beer, yeast strain?
Details.
72.4°F, mild American ale, yeast was Nottingham dry yeast rehydrated.
__________________
greenman999 is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2012, 02:48 AM   #4
freisste
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Ann Arbor, Michigan
Posts: 2,285
Liked 282 Times on 235 Posts

Default

Your gravity dropped. Unless you can attribute that to something other than yeast, yeast did it and are therefore not dead.

Maybe fermentation went pretty fast and you missed it, maybe you have a leak (no airlock activity) and krausen never formed. Either way, I wouldn't worry much. What is the target OG and FG?

__________________
freisste is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2012, 02:52 AM   #5
lumpher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: texas
Posts: 4,515
Liked 118 Times on 107 Posts
Likes Given: 15

Default

swirl it around and let it sit some more. as freisste says, the yeast ain't dead, but notty should drop it more than that. nottingham for an american ale? not the best choice, but it'll work

__________________

Taps:
1: Yeti RIS clone
2: Mangrove Hefe
3: Barkshack Gingermead
4: Oatmeal Stout
5: Bavarian Wheat
6: Premium Lager

Fermenting: Concord Wine, ESB

lumpher is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2012, 02:56 AM   #6
RmikeVT
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Baltimore, MD
Posts: 597
Liked 72 Times on 62 Posts
Likes Given: 6

Default

1.010 is an average FG, especially if you brewed an extract batch.

__________________
RmikeVT is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2012, 03:01 AM   #7
lumpher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: texas
Posts: 4,515
Liked 118 Times on 107 Posts
Likes Given: 15

Default

Quote:
Originally Posted by RmikeVT View Post
1.010 is an average FG, especially if you brewed an extract batch.
if ag, nottingham should bring that down to around 1.006. if extract, 1.010 would be ok
__________________

Taps:
1: Yeti RIS clone
2: Mangrove Hefe
3: Barkshack Gingermead
4: Oatmeal Stout
5: Bavarian Wheat
6: Premium Lager

Fermenting: Concord Wine, ESB

lumpher is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2012, 03:17 AM   #8
signpost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Waterford, Michigan
Posts: 852
Liked 68 Times on 60 Posts
Likes Given: 433

Default

I've never used Nottingham yeast, but 66% apparent attenuation is pretty weak. From an OG of 1.030, it should get down to at least 1.008 (probably even lower) before it is done.

As far as no airlock activity and no krausen? Fast fermentation on a low gravity brew. Perfectly normal.

__________________
On deck - a few single hopped pale ales - Cascade, Calypso, and Legacy
Primary/Secondary - Cascade Pale Ale; Northern Brewer's Oud Bruin de Table / nada
Bottled - Imperial India Pilsner Ale; Little Gyle Palesner; Guajillo Ancho Brown Ale; Back To School Porter, an Imperial Robust Porter with vanilla beans added
signpost is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2012, 03:36 AM   #9
scinerd3000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Milton, De
Posts: 2,155
Liked 10 Times on 10 Posts
Likes Given: 29

Default

when you are talking about a low gravity beer, things need to happen in order for it to be even possible to attenuate low as you imagine....extract when used with crystal steeping grain adds dextrins which can not be broken down by the yeast and thus adds gravity...1.010 is pretty typical even though the aa is not.

If this was an all grain batch, you would probably need sub 150F for more >60 minutes in order to achieve >66% aa. it would also be heavily dependant on the grain bill. Anything adding undermentable dextrins, certain sugar chains, etc will not ferment to dryness... Could you post the recipe you used? Sounds like it is just finished fermenting.

__________________
On Hiatus: Brewing at work....
scinerd3000 is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2012, 03:42 AM   #10
signpost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Waterford, Michigan
Posts: 852
Liked 68 Times on 60 Posts
Likes Given: 433

Default

I've only been brewing since last January. All but one of my batches has included extract, but the vast majority have attenuated below 1.010.

__________________
On deck - a few single hopped pale ales - Cascade, Calypso, and Legacy
Primary/Secondary - Cascade Pale Ale; Northern Brewer's Oud Bruin de Table / nada
Bottled - Imperial India Pilsner Ale; Little Gyle Palesner; Guajillo Ancho Brown Ale; Back To School Porter, an Imperial Robust Porter with vanilla beans added
signpost 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
dead yeast not dead -- how to cultivate and preserve? FSBrewer Beginners Beer Brewing Forum 6 10-19-2012 08:45 PM
Dead yeast? jpoelke Cider Forum 1 12-13-2011 10:05 PM
Dead yeast? zmurda Fermentation & Yeast 5 12-13-2011 10:56 AM
Is my yeast dead? martinator35 Beginners Beer Brewing Forum 8 11-15-2011 03:35 AM
Is my yeast dead? Z-BONE Beginners Beer Brewing Forum 17 06-23-2011 10:41 PM