How Slow is Too Slow. - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How Slow is Too Slow.

Reply
 
Thread Tools
Old 12-08-2009, 01:13 AM   #1
howabouttheiris
Recipes 
 
Nov 2009
Austin, TX
Posts: 230
Liked 2 Times on 2 Posts



Really did not want to be the starter of a 'will it ferment or should I repitch' thread, but on batch #2 I have a issue.

Details:

Temp is 71.
Light Canadian Style (4%) ale from extract, partial boil.
1st batch finished in 5 days (same as above), tasted great

2nd batch was set 6 days ago. The fermentation is only about 15% complete. It never seemed to get going. At no time did it ever produce an airbubble in the airlock, in fact the 3 piece did not ever lift off the thru-tube. There is a small scum ring, there is some settled solids on the bottom, there is visable condensation, there is visible CO2 bubbles on the perimeter of the surface, there is visible CO2 on the walls of the primary, smells fine, no sign of infection or issue.

Repitch to help it along..... leave it be?

I have another primary, so it will not kill my pipeline to wait, but I am scared that the slow fermentation will eventally lead to O2 exposure and a waste.

 
Reply With Quote
Old 12-08-2009, 01:21 AM   #3
howabouttheiris
Recipes 
 
Nov 2009
Austin, TX
Posts: 230
Liked 2 Times on 2 Posts


Went from 1.040 to about 1.032 in 6 days. Due to suspended CO2, I suspect it will continue.

 
Reply With Quote
Old 12-08-2009, 01:24 AM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,760
Liked 8026 Times on 5608 Posts


Quote:
Originally Posted by howabouttheiris View Post
Went from 1.040 to about 1.032 in 6 days. Due to suspended CO2, I suspect it will continue.
Well, it's slow but now that it's going, it should go faster.

It sounds like you either didn't pitch enough yeast, or didn't pitch enough healthy yeast at the beginning. The yeast has to reproduce before getting to the business of fermenting. Once it gets going, though, it usually finishes up just fine and doesn't stall out. More yeast at this point wouldn't help- the yeast have already reproduced and gotten started, so waiting is the best step right now.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 12-08-2009, 01:27 AM   #5
howabouttheiris
Recipes 
 
Nov 2009
Austin, TX
Posts: 230
Liked 2 Times on 2 Posts


Thanks. Time to set another batch and let them race it out. Maybe peer pressure will help.

 
Reply With Quote
Old 12-08-2009, 01:37 AM   #6
pericles
Recipes 
 
Dec 2007
Bryn Mawr, PA
Posts: 744
Liked 22 Times on 22 Posts


I like that your definition of "Canadian" seems to be that it's a low alcohol beer. Eh? EH?

71 is a little high temperature-wise, but that shouldn't SLOW fermentation any. And, although yeast can definitely take their time, 6 days is a long time for less than 0.010 change in gravity.

I'd say repitch, especially if you're using an inexpensive yeast. It won't hurt.
__________________
Primary 1: Hasty IPA
Primary 2:
Secondary: Soured Golden
Kegged: American Wheat
Bottled: Belgian Golden Ale.
Planning: American Amber

 
Reply With Quote
Old 12-11-2009, 02:58 AM   #8
howabouttheiris
Recipes 
 
Nov 2009
Austin, TX
Posts: 230
Liked 2 Times on 2 Posts


So.... I go back to check today. From opening the lid 3-4 days ago, the condensation has eased, the bubbles on the edge were all but nonexistant, and the SG only down a few 1/1000s. Smelled fine, but resembled still pond water.

Threw in more yeast, gave it a swirl and put it aside for another week.

Uncertain if the swirl was a great idea, it clouded up bad. I figure it will settle and may actually get some of the old yeast resuspended. It also "dislodged" the suspended CO2 and hopefully purged all O2 from the opening.

Meanwhile batch 1 is quickly disappearing and batch 3 bubbles happily along.

 
Reply With Quote
Old 12-11-2009, 02:22 PM   #9
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,597
Liked 155 Times on 145 Posts


If batch #3 finishes first, you might consider dumping the cake into batch #2. The extra yeast would help.
__________________
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 12-11-2009, 04:16 PM   #10
howabouttheiris
Recipes 
 
Nov 2009
Austin, TX
Posts: 230
Liked 2 Times on 2 Posts


Would you recommend transfering the wort from Batch#2 primary onto the yeast cake in the Batch #3 primary once the Batch #3 wort has been moved to secondary? (thus eliminating most of the current yeast all together)

OR

Just transfer the yeast cake?


 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Slow Tap Robizzle01 Bottling/Kegging 16 07-10-2012 05:27 PM
Slow HBT??? dirt55 General Chit Chat 5 07-28-2009 07:14 PM
slow slow fermentation question !! WheaYaAt Beginners Beer Brewing Forum 6 09-07-2008 06:18 PM
Slow to go Mr. Mojo Rising Beginners Beer Brewing Forum 7 03-16-2007 05:17 PM


Forum Jump