New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > fermentation question




Reply
 
LinkBack Thread Tools Display Modes
Old 08-28-2011, 01:48 PM   #1
jksweet
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: rockport, me
Posts: 10
Default fermentation question

I am currently brewing a true brew pilsner kit. Started it last sun am and fermentation started and lasted until tues am when it came to a complete halt. SG was 1.041 supposed to finish at 1.012 and is currently stuck at 1.021. It is supposed to be ready to rack a week after starting, however being stuck on 1.021 has me concerned and wondering what to do. Do i go ahead and rack, or do i have to jump start the yeast somehow? Started the fermentation process at approx 68 degrees, and since have increased the temp to 72 degrees. Any advice would be greatly appreciated!!!!!



__________________
jksweet is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2011, 02:10 PM   #2
Bensiff
Mind Your Business
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Bensiff's Avatar
Recipes 
 
Join Date: Mar 2008
Location: , Washington, the state
Posts: 4,353
Liked 288 Times on 233 Posts
Likes Given: 53

Default

Do some thread searching, pretty quick to find evidence that secondaries are largely pointless. Start agitating the yeast while bumping up the temp slowly over a few days to try and get the yeast active again. Did you underpitch?



__________________
Bensiff is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2011, 02:48 PM   #3
jksweet
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: rockport, me
Posts: 10
Default

no used all the yeast supplied and have already bumped temp and stirred twice

__________________
jksweet is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2011, 05:08 PM   #4
solo103
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: jacksonville, florida
Posts: 210
Default

Secondary fermentation is not pointless. You can give a lot if depth of flavour there like dry hoping or adding spices it will also help clarify your beer. I wouldn't stress to much about being off .09 it shouldn't effect your overall abv to much. I know you want to nail it right on but I wouldn't stress

__________________
solo103 is online now
 
Reply With Quote Quick reply to this message
Old 08-28-2011, 05:12 PM   #5
solo103
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: jacksonville, florida
Posts: 210
Default

Also if you transfer to secondary it will agitate the yeast and will start to ferment again. Happy brewing!

__________________
solo103 is online now
 
Reply With Quote Quick reply to this message
Old 08-28-2011, 06:36 PM   #6
jksweet
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: rockport, me
Posts: 10
Default

so waiting is a good thing? or would u put in secondary now?

__________________
jksweet is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2011, 06:45 PM   #7
solo103
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: jacksonville, florida
Posts: 210
Default

I would transfer to secondary now and you should see it start to ferment shown by the next day. Just make sure everything is clean and sanitized and you will be fine

__________________
solo103 is online now
 
Reply With Quote Quick reply to this message
Old 08-28-2011, 06:52 PM   #8
boo boo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Hearts's Delight, Newfoundland
Posts: 4,172
Liked 28 Times on 24 Posts
Likes Given: 4

Default

Quote:
Originally Posted by jksweet View Post
so waiting is a good thing? or would u put in secondary now?
Don't rack to a secondary until you are finished fermenting. Removing the beer from the main body of yeast will do more harm than good IMO.
Unless you are doing a lagering step, leave it in the primary an extra couple of weeks and then bottle/keg.
__________________

How do you BBQ an elephant....first you get your elephant....

boo boo is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2011, 07:04 PM   #9
jksweet
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: rockport, me
Posts: 10
Default

wow!!! love all the feed back but now i am confused... rack dont rack! how do i know i am done fermenting? stuck at .21 for 6 days now and it is supposed to be done according to the instructions. my gut is telling me to rack to secondary and see what happens!!! this receipe dosnt call for it to be in primary that long!!!

__________________
jksweet is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2011, 07:40 PM   #10
solo103
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: jacksonville, florida
Posts: 210
Default

Rack it and take a sample in 4 of 5 days and see if it changes either way as long as your clean and sterilized you'll be fine and at the very least it will help you get better



__________________
solo103 is online now
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes