Tourney3p0
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- Jan 24, 2008
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I created a starter for my beer and fermentation began in a few hours. It fermented extremely strongly, much more strongly than any of my previous beers. At one point it even went up into the airlock, thus clogging it up. The pressure built up and blew the rubber stopper and airlock off. I resanitized the stopper and carboy and put it back in.
After about 3 and a half total days of fermentation, there was no more activity in the airlock. I gave it another day just to make sure. Unfortunately I could not take a gravity reading since the inner sides were coated with the blowoff, so I transferred it to another carboy. When I transferred it, I made sure to take all of it including the yeast settled at the bottom.
It's been in the new carboy for 2 days now, and there's still no activity in the airlock. The beer is mostly clear and I've got a thick layer of sediment settled at the bottom. The only problem is the gravity is 1.030. Conditions where the beer was being stored never changed (70 degrees, with the yeast calling for 68-72), so I don't see it stopping due to environmental effects.
I've made this beer a couple times before and never had a problem. What would cause it to stop fermenting? Also, what's the best course of action to make it continue?
Original gravity was 1.055 and target final is 1.015.
After about 3 and a half total days of fermentation, there was no more activity in the airlock. I gave it another day just to make sure. Unfortunately I could not take a gravity reading since the inner sides were coated with the blowoff, so I transferred it to another carboy. When I transferred it, I made sure to take all of it including the yeast settled at the bottom.
It's been in the new carboy for 2 days now, and there's still no activity in the airlock. The beer is mostly clear and I've got a thick layer of sediment settled at the bottom. The only problem is the gravity is 1.030. Conditions where the beer was being stored never changed (70 degrees, with the yeast calling for 68-72), so I don't see it stopping due to environmental effects.
I've made this beer a couple times before and never had a problem. What would cause it to stop fermenting? Also, what's the best course of action to make it continue?
Original gravity was 1.055 and target final is 1.015.