Possible stuck fermentation?

Pivzavod · 06-08-2009, 11:23 PM

I think I might finally have one on my hands. On Saturday I brewed a Baltic Porter using Wyeast California Lager yeast. When I took the yeast out of the fridge the bag looked a little puffy, just a little. I smacked it around and let it sit for a 6+ hours and it expanded further. Its been ~48 hours since I brewed and I have no sign of krausen. Yesterday I brewed another batch of Belgian Wit (using 2nd gen yeast I harvested) and it was going strong in the starter and had krausen in less then 12 hours.

This is the first time I am using liquid lager yeast. I know its a bottom fermenting yeast and that might not show a lot of krausen on top. Can fermentation occur without any krausen at all with lagers? If Wyeast yeast pack gets slightly smacked and stays in the fridge does that kill the nutrients that are released? I did see it expand when I smacked it myself.

Let me know what you think. I do have a neutral dry yeast that I bought just in case a have a stuck fermentation. Also if I do end up using dry yeast to restart the fermentation and if I harvest it when I am done will the yeast that I collect have more of the liquid yeast qualities or dry yeast or combination of both.

PS. Yes I know I should've made a starter for it. I only have only 1 flask and I used it to prepare harvested yeast for the next batch

boo boo · 06-08-2009, 11:50 PM

Quote:

Originally Posted by Pivzavod

PS. Yes I know I should've made a starter for it. I only have only 1 flask and I used it to prepare harvested yeast for the next batch

Answered your own question. lol.

You'll have to wait a bit longer for that yeast to get going due to not making a starter. I would have went with the dry yeast to begin with if I couldn't have made a starter.

You could always use any kind of glass jar to make a starter with. Don't have to be a fancy flask. Just a thought for next time. Wait another day and if no signs of fermentation, pitch the dry yeast.

**Yooper** · 06-08-2009, 11:52 PM

Quote:

Originally Posted by Pivzavod

PS. Yes I know I should've made a starter for it. I only have only 1 flask and I used it to prepare harvested yeast for the next batch

You've answered your own question. Without a starter, you can expect a very long lag time, expecially if the beer had an OG above 1.040 or the fermentation temperature is cool. Wait it out. It'll eventually take off.

Lagers do show krausen and other signs of activity, but because of the cooler temperatures, it's a bit subdued. Since you're using California lager yeast, though, I assume you're in the 60 degree range?

Pivzavod · 06-09-2009, 01:24 AM

I typed a long reply before but the forum logged me out

and I lost it.

Anyways, since I feared for the integrity of Wyeast smack pack I actually started initial fermentation at around 75 and maybe even upto 80 for a brief amount of time. When I started making batch on Sunday my kitchen got a hotter as the day progressed and as I was boiling 5 gallon pot almost full. The fermenter from Saturday night batch (Baltic Porter) was not far away from the stove and I noticed that temp was going up so I moved it to a different location in my apartment, put it in a cooler and lowered the temp to 65.

I am experimenting with the temps on my Belgians also. The batch from yesterday I am keeping at lower 70s without the cooler and Grand Cru I've decided to keep in primary for 4 weeks @ 74-78 (room temp without AC here in sunny NYC with 9 feet windows facing sunny side) instead of bottling this past weekend. I think I should give it more time then 3 week standard that I've been following. I am currently at the pinnacle of my brewing career with 10 gallons conditioning, 15 gallons in primaries and 10 gallons of kits left. I have 2 kits with new liquid yeast I didnt try yet. I will harvest that yeast and reuse it. I hope I like it as much as I liked Weihenstephan Weizen (1st or 2nd try @ liquid yeast but before I started harvesting).

Keep your fingers crossed for me. I hope its just slow and it will pick up. If not if I use dry neutral yeast and restart it. What happens if I harvest the yeast in the end?

Pivzavod · 06-11-2009, 11:56 PM

FYI - I have a healthy baby, weighting at 5.25 gallons

Fermentation started ~90 hours after pitching. I took it out of the cooler in the morning when I was going to work (~80 hours and it was completely without foam. I was planning on pitching dry yeast after work. I came home and saw it bubbling at room temp of 73 and its burping at 66 back in the cooler.

Remember Revy's saying give beer time with any situation! It took 4 days to get krausen and gravity didnt change. Next time I'll make a starter to avoid such long lag.