Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Fermentation started... then just stopped
Reply
 
LinkBack Thread Tools
Old 08-20-2009, 03:56 AM   #1
gratliff
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Russellville, AR, AR
Posts: 9
Default Fermentation started... then just stopped

Brewed my first batch last Saturday (all Malt Amber from a kit). I think that i did everything by the book fine.

I stuck the batch in the basement and within 24 hours, the bubbles started. It bubbled away for about a day and a half. Nothing crazy though, just a steady bubbling. Then it just stopped.

I broke my hygrometer on brew day so I dont have a starting reading. The kit says it should have started around 1.042-1.044 (for now, i'll assume that i was close). The day before yesterday, i took a reading with my new hygrometer, and it read 1.02. I left everything alone and checked again today and the reading is the same. The kit said that the final reading should be 1.010-1.012.

There is a lot of krausen around the inside of my fermenter. It clearly fermented pretty good for a while.
The batch is in my basement at a steady 69 degrees.

What do I do now? Add more yeast? Shake it up? Add some kind of yeast food? Add some kind of yeast afrodisiac? Bottle it and chase pretzels with it?

Help!!!

__________________
gratliff is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2009, 04:33 AM   #2
android
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Ames, Iowa
Posts: 3,117
Liked 39 Times on 32 Posts
Likes Given: 3

Default

you can try swirling it around a bit to resuspend the yeast and see if they will attenuate more. it's not entirely uncommon for some beers to stall out around 1.020 when starting out... what type of yeast did you use, did you rehydrate/make a starter?

__________________
primary: APA

ebay temp controller | thermostat temp controller
android is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2009, 12:21 PM   #3
jrkettle
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Ann Arbor
Posts: 94
Default

Just because it's not bubbling anymore doesn't mean it's not fermenting. Give it some more time. It may drop another couple of points over the next week.

__________________
jrkettle is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2009, 01:13 PM   #4
gratliff
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Russellville, AR, AR
Posts: 9
Default Yeast for noobs.

The kit contained Muntons Standard Yeast. I did not re-hydrate as the directions didnt call for it (and I'm just learning).

__________________
gratliff is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2009, 01:26 PM   #5
jrkettle
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Ann Arbor
Posts: 94
Default

Many people use dry yeast without rehydrating. I prefer to rehydrate though. Dried yeast can not control what passes through its cell wall. So toxic materials like hops and high level of sugars that the cell would normally not let through can enter the cell and damage it. By rehydrating, the yeast can reconstitute its cell wall and then can control what passes through it.

Now that being said your beer is probably fine, and not completely done fermenting. Even if it is done 1.020 is not that unheard of for a final gravity and will taste fine.

__________________
jrkettle is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2009, 01:42 PM   #6
brewsmity
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Midwest
Posts: 13
Default

Gratlift, I'm in the same boat as you. I brewed my first batch this Sunday and pitched with Muntons dry (dumped in straight in without re-hydrating). No bubbles Monday AM, but Monday night she was rockin away. Things seemed to slow down quite a bit by Tuesday night and last night she was only perking about 2 bubbles a min.

I haven't taken a gravity reading since putting the batch in the primary. I'm trying to not over think it and also I've been to busy / lazy to Star San my turkey baster and get a sample. Next time I'm going to reserve a small container of the mixed Star San I use on brew night so I don't need to make a new batch to take samples (other posts on the board say you can use a batch for about 1 month).

I will take a reading tonight. If I'm close to my FG I'll rack to the secondary, if not I'll wait and do it this weekend.

This waiting thing is the hardest part...

__________________
brewsmity is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2009, 07:55 PM   #7
corvax13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Savannah, GA, US
Posts: 297
Liked 1 Times on 1 Posts

Default

Leave the yeast alone. Its doing its thing. Forget about your brew, don't even look at it for at least 2 weeks.

Waiting is indeed one of the hardest parts, but once you are a few batches in, you get a nice pipeline going so you always have something to drink while you wait.

__________________

Furry Friend Brewery

corvax13 is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2009, 08:03 PM   #8
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,362
Liked 480 Times on 382 Posts
Likes Given: 17

Default

Make sure that your basement isn't having any serious temp swings. If it's dropping under 60 in the night it can cause your yeast to drop out of suspension and go dormant.

__________________

"Science + beer = good!"
-Adam Savage

ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2009, 08:08 PM   #9
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IrregularPulse's Avatar
Recipes 
 
Join Date: Nov 2007
Posts: 43,499
Liked 2796 Times on 2743 Posts
Likes Given: 122

Default

If you still have krausen, it's still going. The Kruasen will fall away. Airlocks are not fermentation meters, they are air vents for CO2. Nothing more.

__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo
IrregularPulse is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2009, 08:21 PM   #10
thedigitale
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 207
Liked 5 Times on 5 Posts

Default

Quote:
Originally Posted by gratliff View Post
I broke my hygrometer on brew day
I promise you... your beer is humid.

No visible activity doesn't mean anything. Leave it alone, order a new hydrometer (unless you really need to know the humidity of your beer, in which case the hygrometer is ok too), and measure the gravity once it arrives.
__________________
thedigitale 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
You started. You stopped. You started again... Ize General Chit Chat 27 10-16-2014 05:08 PM
Bubbling started!!! ... then stopped Nickhouse80 Beginners Beer Brewing Forum 6 07-22-2008 11:17 PM
2nd time - ferment stopped then started tranceamerica General Techniques 7 06-10-2008 12:25 AM
air lock stopped, and then started again Baumgartner General Techniques 3 03-16-2008 12:04 AM
Help! started building krausen then stopped Jah Beginners Beer Brewing Forum 6 03-05-2008 02:49 PM



Newest Threads

LATEST SPONSOR DEALS