Stalled, or not? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Stalled, or not?

Reply
 
Thread Tools
Old 10-06-2006, 02:48 PM   #1
God Emporer BillyBrew
 
God Emporer BillyBrew's Avatar
Recipes 
 
Sep 2005
Melnibone
Posts: 1,509
Liked 16 Times on 11 Posts



OK, I haven't done a second hydrometer reading, but something's up. I've narrowed it down to two reasons and neither are good.

My pumpkin Ale went in the fermentor on Wednesday night and was bubbling away by Thursday morning. When I got home tThursday evening it had all but stopped. I push on the lid to blow all of the air out of the airlock cap and it took it until the next morning to rise again. Very little activity.

Even without taking a reading I feel pretty strong that I'm stalled.

Two things that I did that worry me. 1. Pitched when the wort was still 90 degrees. 2. did a four gallon boil and only added about a gallon and a half of fresh water. Stirred for about five minutes to aerate.

My deal is that I'm very close to my LHBS while at work and am trying to figure out if I need to pick up some yeast energizer or new yeast on the way home. Unfortunately, I only have enough cash to buy one or the other.

I guess it comes down to the question of what's more likely the problem? Did the heat hurt my yeast? Maybe not, since it was fermenting like crazy earlier. Or is it lack of aeration? If so, would yeast energizer help that problem?
__________________
---------------------------------------------------
Desert Planet Brewing Co.

Primary :Bloody Nose Porter
Primary 2: Bloody Nose Porter
Secondary: Blackberry Melomel
Secondary 2:air
Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

 
Reply With Quote
Old 10-06-2006, 03:21 PM   #2
feedthebear
Recipes 
 
Sep 2006
Utah
Posts: 695
Liked 6 Times on 6 Posts


I don’t think you killed the yeast pitching that hot. Yeast should be fine to 104F - 109F.

I didn’t want to admit it on the forum. But with my Scottish Ale, I couldn’t get it cold enough fast enough and I was too tired to remember I had an empty chest freezer in the basement. But since you admitted to pitching at 90F, I pitched the yeast for my Scottish Ale at 100F. It fermented fine.
__________________
Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter

 
Reply With Quote
Old 10-06-2006, 03:24 PM   #3
God Emporer BillyBrew
 
God Emporer BillyBrew's Avatar
Recipes 
 
Sep 2005
Melnibone
Posts: 1,509
Liked 16 Times on 11 Posts


Quote:
Originally Posted by feedthebear
I don’t think you killed the yeast pitching that hot. Yeast should be fine to 104F - 109F.

I didn’t want to admit it on the forum. But with my Scottish Ale, I couldn’t get it cold enough fast enough and I was too tired to remember I had an empty chest freezer in the basement. But since you admitted to pitching at 90F, I pitched the yeast for my Scottish Ale at 100F. It fermented fine.
I didn't want to admit it either. My reason was the same as yours. It was late and I was tired. I didn't want it to set out all night without yeast.
__________________
---------------------------------------------------
Desert Planet Brewing Co.

Primary :Bloody Nose Porter
Primary 2: Bloody Nose Porter
Secondary: Blackberry Melomel
Secondary 2:air
Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

 
Reply With Quote
Old 10-06-2006, 03:26 PM   #4
ian
 
ian's Avatar
Recipes 
 
Jul 2005
Pendleton, SC USA
Posts: 473
Liked 5 Times on 5 Posts


Quote:
Originally Posted by God Emporer BillyBrew
I didn't want to admit it either. My reason was the same as yours. It was late and I was tired. I didn't want it to set out all night without yeast.
Finally! Honesty in Brewing will set you fee!

I've pitched at higher than ideal temps on quite a few with no noticeable consequences.

OK, now everyone fess up!

 
Reply With Quote
Old 10-06-2006, 03:32 PM   #5
feedthebear
Recipes 
 
Sep 2006
Utah
Posts: 695
Liked 6 Times on 6 Posts


LOL.

I ended up with a slight sour apple and peaty flavor. The sour apple flavor isn’t overpowering anymore and peaty flavor is what I really like about Scotch. So, the off-flavors I ended up with, are just fine with me.
__________________
Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter

 
Reply With Quote
Old 10-06-2006, 04:08 PM   #6
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 152 Times on 143 Posts


Pitching that hot, I'm not surprised you only had a 24 hour ferment. I had an 18 hour ferment pitching at 80F. It went up to 87F within 8 hours. By th time I got it cooled off, it was done. Get a couple packets of dried yeast, but I suspect a second gravity reading will show the ale is done.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 10-06-2006, 04:17 PM   #7
God Emporer BillyBrew
 
God Emporer BillyBrew's Avatar
Recipes 
 
Sep 2005
Melnibone
Posts: 1,509
Liked 16 Times on 11 Posts


I've got a package of Montrachet, but I started out with Muntons. Do you think I should go ahead and get Muntons?
__________________
---------------------------------------------------
Desert Planet Brewing Co.

Primary :Bloody Nose Porter
Primary 2: Bloody Nose Porter
Secondary: Blackberry Melomel
Secondary 2:air
Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

 
Reply With Quote
Old 10-06-2006, 04:52 PM   #8
SBN
Recipes 
 
May 2006
Grayslake, IL
Posts: 104

Quote:
Originally Posted by God Emporer BillyBrew
I've got a package of Montrachet, but I started out with Muntons. Do you think I should go ahead and get Muntons?
GEB - I've had fermentations in less than 24 hours with both Munton's and Nottingham - based on the temps, I'm guessing you're done. Do you know your OG?

Sköl!

 
Reply With Quote
Old 10-06-2006, 05:12 PM   #9
God Emporer BillyBrew
 
God Emporer BillyBrew's Avatar
Recipes 
 
Sep 2005
Melnibone
Posts: 1,509
Liked 16 Times on 11 Posts


Quote:
Originally Posted by SBN
GEB - I've had fermentations in less than 24 hours with both Munton's and Nottingham - based on the temps, I'm guessing you're done. Do you know your OG?

Sköl!
Yep, but I've not done a second reading. I guess that's what I need to do tonight.
__________________
---------------------------------------------------
Desert Planet Brewing Co.

Primary :Bloody Nose Porter
Primary 2: Bloody Nose Porter
Secondary: Blackberry Melomel
Secondary 2:air
Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

 
Reply With Quote
Old 10-06-2006, 05:32 PM   #10
andre the giant
 
andre the giant's Avatar
Recipes 
 
May 2005
Southeast Missouri, USA
Posts: 539
Liked 3 Times on 3 Posts


I pitched my Belgian Tripel at 90+ degrees. It may have been closer to 100. Anyhow, the stuff went crazy in 12 hours, so I guess the yeast was fine. The bad thing is, it fermented from 1.101 to 1.060, and stalled out. a week later, it was down to 1.053. I roused the yeast and it bubbled slowly for a couple weeks. I'm going to check the gravity at lunch today.... which is right now!
__________________
After a year of sitting idle, Andre's All-Grain Brewery has reopened.
Batch #59-Kolsch (Secondary)
Batch #60-Blueberry Ale (Primary)

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stalled fermentation? lyacovett Fermentation & Yeast 13 03-31-2010 05:36 PM
Help! Have I stalled out? Garrian_Guitars Beginners Beer Brewing Forum 4 01-16-2009 12:52 AM
fermentation stalled? anderj General Techniques 3 12-22-2007 07:47 PM
Has my wheat stalled? Triathlete Beginners Beer Brewing Forum 2 12-13-2007 03:26 PM
I think I stalled FSR402 Beginners Beer Brewing Forum 13 06-11-2007 02:48 PM


Forum Jump