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Old 12-08-2012, 09:15 PM   #1
greenman999
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Default Dead yeast?

I started a batch Thursday night, I put it in the primary with OG 1.030 it now (36 hours later) has a SG of 1.010. No airlock activity, and no Krausen layer. What's the issue??


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Old 12-08-2012, 09:20 PM   #2
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Temperature, beer, yeast strain?
Details.


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Old 12-08-2012, 09:31 PM   #3
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Quote:
Originally Posted by JuiceyJay
Temperature, beer, yeast strain?
Details.
72.4°F, mild American ale, yeast was Nottingham dry yeast rehydrated.
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Old 12-09-2012, 03:48 AM   #4
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Your gravity dropped. Unless you can attribute that to something other than yeast, yeast did it and are therefore not dead.

Maybe fermentation went pretty fast and you missed it, maybe you have a leak (no airlock activity) and krausen never formed. Either way, I wouldn't worry much. What is the target OG and FG?
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Old 12-09-2012, 03:52 AM   #5
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swirl it around and let it sit some more. as freisste says, the yeast ain't dead, but notty should drop it more than that. nottingham for an american ale? not the best choice, but it'll work
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Old 12-09-2012, 03:56 AM   #6
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1.010 is an average FG, especially if you brewed an extract batch.
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Old 12-09-2012, 04:01 AM   #7
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Quote:
Originally Posted by RmikeVT View Post
1.010 is an average FG, especially if you brewed an extract batch.
if ag, nottingham should bring that down to around 1.006. if extract, 1.010 would be ok
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Old 12-09-2012, 04:17 AM   #8
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I've never used Nottingham yeast, but 66% apparent attenuation is pretty weak. From an OG of 1.030, it should get down to at least 1.008 (probably even lower) before it is done.

As far as no airlock activity and no krausen? Fast fermentation on a low gravity brew. Perfectly normal.
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Old 12-09-2012, 04:36 AM   #9
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when you are talking about a low gravity beer, things need to happen in order for it to be even possible to attenuate low as you imagine....extract when used with crystal steeping grain adds dextrins which can not be broken down by the yeast and thus adds gravity...1.010 is pretty typical even though the aa is not.

If this was an all grain batch, you would probably need sub 150F for more >60 minutes in order to achieve >66% aa. it would also be heavily dependant on the grain bill. Anything adding undermentable dextrins, certain sugar chains, etc will not ferment to dryness... Could you post the recipe you used? Sounds like it is just finished fermenting.
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Old 12-09-2012, 04:42 AM   #10
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I've only been brewing since last January. All but one of my batches has included extract, but the vast majority have attenuated below 1.010.


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