Fermentation - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Fermentation

Reply
 
Thread Tools
Old 03-04-2009, 03:42 AM   #1
jbeauchamp
Recipes 
 
Dec 2008
Iowa
Posts: 46


I did my first AG this past Saturday. Everything seemed to go pretty well and I hit my OG (1.052). I have been checking my carboy daily and seeing very little activity. There was about 1/4" of foam on the top the other day, but it never got bigger then that. I have not taken any gravity readings since I put the yeast in the carboy. I have this in my basement and the temp sticker on the bottle has the temp around 62 degrees. I used Wyeast 1098 for this Brown Ale. Do you think that is to cold? Should I move this out of the basement to get it a little warmer? Will that help the fermentation?

Thanks for your help.

 
Reply With Quote
Old 03-04-2009, 03:55 AM   #2
Tech211
Recipes 
 
Apr 2008
Chicago
Posts: 140

The Wyeast site says 1098 ferments down to 65F. Remember to always check the temperature range for these things. Every yeast company and most homebrew suppliers will list the range.

 
Reply With Quote
Old 03-04-2009, 04:00 AM   #3
Denny's Evil Concoctions
Grande Megalomaniac
HBT_LIFETIMESUPPORTER.png
 
Denny's Evil Concoctions's Avatar
Recipes 
 
Oct 2005
West Kelowna BC, Canada
Posts: 7,733
Liked 67 Times on 53 Posts


Well the range for that yeast is "Temperature Range: 64-72 F, 18-22C" (from wyeast website), so you might want to warm it up a tad.

I'd take a gravity reading firt though and report back.
__________________
I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.

http://www.homebrewtalk.com/f39/denn...9/#post1766281

http://groups.homebrewtalk.com/Tapro...ook_Repository

 
Reply With Quote
Old 03-04-2009, 01:46 PM   #4
jbeauchamp
Recipes 
 
Dec 2008
Iowa
Posts: 46

I have moved the carboy into my furnace room in the basement. It is a couple degrees warmer in there. I also wrapped the carboy in a blanket. I took a reading and it is at 1.028 @ 62 degrees. There has definitely been some fermentation going on, as it started at 1.052. It is only about 2/3 of the way through though as it should finish around 1.013, according to Beersmith.

 
Reply With Quote
Old 03-04-2009, 08:53 PM   #5
Denny's Evil Concoctions
Grande Megalomaniac
HBT_LIFETIMESUPPORTER.png
 
Denny's Evil Concoctions's Avatar
Recipes 
 
Oct 2005
West Kelowna BC, Canada
Posts: 7,733
Liked 67 Times on 53 Posts


Sounds like it is doing fine, give it a week and check it again.

FYI on AG and beersmith. Beersmith calculates the FG fairly dry, so if you mash above 150F then you are probably going to be a few (or several) points above the est. FG.
__________________
I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.

http://www.homebrewtalk.com/f39/denn...9/#post1766281

http://groups.homebrewtalk.com/Tapro...ook_Repository

 
Reply With Quote
Old 03-04-2009, 09:19 PM   #6
Holmesbrewer
Recipes 
 
Jul 2008
Posts: 52

I too have been having beer not fermenting quickly enough lately. I was keeping my ferment cellar at 65 degrees. I had 3 that never got past 1.020 even after 14 days in the primary.
I carnked the heat up to 70 and they started doing better.
BUT, the ones that had gone a while at 65 never finished out. I assume that the first 3 or 4 days are key to hitting your FG.
Now I am keeping mine at 70 from the start.
__________________
It will be fine!

 
Reply With Quote
Old 03-04-2009, 09:23 PM   #7
Denny's Evil Concoctions
Grande Megalomaniac
HBT_LIFETIMESUPPORTER.png
 
Denny's Evil Concoctions's Avatar
Recipes 
 
Oct 2005
West Kelowna BC, Canada
Posts: 7,733
Liked 67 Times on 53 Posts


Quote:
Originally Posted by Holmesbrewer View Post
I too have been having beer not fermenting quickly enough lately. I was keeping my ferment cellar at 65 degrees. I had 3 that never got past 1.020 even after 14 days in the primary.
I carnked the heat up to 70 and they started doing better.
BUT, the ones that had gone a while at 65 never finished out. I assume that the first 3 or 4 days are key to hitting your FG.
Now I am keeping mine at 70 from the start.
If you raise the temp then give your carboy a swirl to raise the sleeping yeast that will often get them munching on sugars again.
__________________
I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.

http://www.homebrewtalk.com/f39/denn...9/#post1766281

http://groups.homebrewtalk.com/Tapro...ook_Repository

 
Reply With Quote
Old 03-04-2009, 09:30 PM   #8
zanemoseley
Recipes 
 
Jan 2009
Cookeville, TN
Posts: 555
Liked 1 Times on 1 Posts


I've been fermenting in my basement which this time of year ranges from 56-60 and haven't had problems. I have used Safalle 05, Muntons, Wyeast Bel Abbey and WL hefe yeast all with no problems fermenting completely.

 
Reply With Quote
Old 03-04-2009, 09:42 PM   #9
Denny's Evil Concoctions
Grande Megalomaniac
HBT_LIFETIMESUPPORTER.png
 
Denny's Evil Concoctions's Avatar
Recipes 
 
Oct 2005
West Kelowna BC, Canada
Posts: 7,733
Liked 67 Times on 53 Posts


I should have asked. Are you guys aerating your wort before you pitch your yeast?
__________________
I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.

http://www.homebrewtalk.com/f39/denn...9/#post1766281

http://groups.homebrewtalk.com/Tapro...ook_Repository

 
Reply With Quote
Old 03-05-2009, 12:51 AM   #10
jbeauchamp
Recipes 
 
Dec 2008
Iowa
Posts: 46

I have one of those stiring sticks you attach to a drill. This is only the second time I have used it but I stirred the heck out of the wort prior to pitching. I switch from forward to reverse several times to get as much agitation in the wort as possible. I think one of my issues may also be that when I poured the yeast into the carboy, I poured a bit of it down the outside of the carboy. I am begining to think more went on the outside that I originally thought.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fermentation cooler vs refrigerator vs son of fermentation Belmont General Techniques 18 08-15-2015 05:54 PM
Wine fermentation vs beer fermentation Tophe Winemaking Forum 4 11-19-2010 07:38 PM
Which is better? A fast, very active fermentation, or a slow steady fermentation? cerberus9 Beginners Beer Brewing Forum 6 09-24-2009 04:56 PM
fermentation temps after fermentation??? EcuPirate07 Beginners Beer Brewing Forum 9 04-22-2009 02:40 AM
Stuck fermentation...finished fermentation...? arover Beginners Beer Brewing Forum 3 04-08-2009 03:05 AM


Forum Jump