I've brewed about 10 brews in total. So I'm a beginner but I've done it before.
They are brew kit brews. A malt mix in a can gets poured into a container with added sugar/malt/whatever and when the temperature is right the dry yeast package is added.
My second last brew got stopped because of a heatwave. It overheated and fermentation stopped. I got another package of nondescript dried yeast from my supplier and added it and the brew recommenced fermentation and went to completion. It's in the bottle now.
This brew never got started. I put that down to temperature again - because I'd pitched the yeast at about 30C or 86F and the weather suddenly got warm again.
So I added yeast again. After a couple of days. Another package of the nondescript.
After a couple of days and none of the usual signs of furious activity and foam at the top of the wort and a brown scum on top of the foam (I use a white plastic container that I can see these things through) I tested it and found an SG of about 1.012
So I added more yeast and waited again with the same result.
It is now 7 days since I made the brew.
The current SG is still 1.012 (as best I can judge).
I realise this means that there was some fermentation, despite the different appearance of the brew to what I usually get. VERY different appearance. That might be a function of the brew type, though, I suppose. I've never brewed this one before. It is 'Morgan's Canadian Light'.
It says it is suitable for one or two stage brewing. It says to leave the brew up to a week to clear before bottling. So it looks like all the time in the fermenter hasn't necessarily done it any harm.
I'd like to hear any ideas anyone has about the state of this brew and what can be done about it.
And I'd like more information on this 'restarting' thing if anyone has it. Can brews be restarted at any time? Are there any problems with a wort standing for days before getting started in the first place?
I've read that a standing wort is in danger of infection, which I can understand, but where I read it didn't make clear whether than was an airsealed wort such as mine or an open-to-the-air wort. I can't really see that a sealed wort should be in danger of infection because if it were then surely the actively fermenting wort would also be in danger of infection? But I just thought I'd ask. I've discovered in my life that asking stupid, obvious questions sometimes brings some surprising answers.
And, lastly, if a brew does get infected and spoiled, how do you know? Simply by taste? How does it taste? Too bitter? Or some awful 'other' taste? Does it make you sick, ill? Does it have a special smell?
regards,
ab
They are brew kit brews. A malt mix in a can gets poured into a container with added sugar/malt/whatever and when the temperature is right the dry yeast package is added.
My second last brew got stopped because of a heatwave. It overheated and fermentation stopped. I got another package of nondescript dried yeast from my supplier and added it and the brew recommenced fermentation and went to completion. It's in the bottle now.
This brew never got started. I put that down to temperature again - because I'd pitched the yeast at about 30C or 86F and the weather suddenly got warm again.
So I added yeast again. After a couple of days. Another package of the nondescript.
After a couple of days and none of the usual signs of furious activity and foam at the top of the wort and a brown scum on top of the foam (I use a white plastic container that I can see these things through) I tested it and found an SG of about 1.012
So I added more yeast and waited again with the same result.
It is now 7 days since I made the brew.
The current SG is still 1.012 (as best I can judge).
I realise this means that there was some fermentation, despite the different appearance of the brew to what I usually get. VERY different appearance. That might be a function of the brew type, though, I suppose. I've never brewed this one before. It is 'Morgan's Canadian Light'.
It says it is suitable for one or two stage brewing. It says to leave the brew up to a week to clear before bottling. So it looks like all the time in the fermenter hasn't necessarily done it any harm.
I'd like to hear any ideas anyone has about the state of this brew and what can be done about it.
And I'd like more information on this 'restarting' thing if anyone has it. Can brews be restarted at any time? Are there any problems with a wort standing for days before getting started in the first place?
I've read that a standing wort is in danger of infection, which I can understand, but where I read it didn't make clear whether than was an airsealed wort such as mine or an open-to-the-air wort. I can't really see that a sealed wort should be in danger of infection because if it were then surely the actively fermenting wort would also be in danger of infection? But I just thought I'd ask. I've discovered in my life that asking stupid, obvious questions sometimes brings some surprising answers.
And, lastly, if a brew does get infected and spoiled, how do you know? Simply by taste? How does it taste? Too bitter? Or some awful 'other' taste? Does it make you sick, ill? Does it have a special smell?
regards,
ab