Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Went out of town...
Reply
 
Thread Tools
Old 01-07-2013, 06:23 PM   #1
Kirbstreet51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 12
Default Went out of town...

So I went out of town after putting my beer in the primary fermenter, was gone for 8 days. When I came home there was no sign of fermentation, The house temp was set to 64 but the fermenter was by a window. The hydromiter reading was teh exact same from when I left to when I got home. Once I transfered it to my carboy, it fermented great... After five days, the reading went from 1.041 to 1.022, I havn't checked it since (has been 9 days since transfer) and am wondering how long I should let it sit before I check it again and altimately bottle.
The beer is amber ale from midwest brew.

Thanks in advance for the advice!


Kirbstreet51 is offline
 
Reply With Quote
Old 01-07-2013, 06:32 PM   #2
grimzella
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: washington, pa
Posts: 273
Liked 18 Times on 15 Posts
Likes Given: 46

Default

i would go 2 more weeks. But i leave mine for at least 3 weeks before i even touch 'em. hydro test in another week and see if she drops.


grimzella is offline
45_70sharps Likes This 
Reply With Quote
Old 01-07-2013, 07:26 PM   #3
unionrdr
struggling author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 34,648
Liked 2920 Times on 2525 Posts
Likes Given: 2059

Default

Since you had it by a window,I hope you covered it with something? Skunked beer is no good.
__________________
My sci-fi & home brewing books on amazon-kindle now! New additions coming!
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote
Old 01-07-2013, 07:34 PM   #4
Jayhem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Culpeper, VA
Posts: 2,634
Liked 276 Times on 223 Posts
Likes Given: 1248

Default

Did you aerate the wort before you pitched the yeast?

I fail to see how you can pitch yeast and not have ANY activity for 8 days and still end up with beer. I've never made a beer, kit or AG that didn't start heavy fermentation within 24 hours from yeast pitch. I hope it turns out for you!
__________________
Next up: Amber Ale
Primary 1&2: 90 Min IPA clone
Primary 3&4: Belgian Wit
Keg #1: White Mosaic Pale Ale
Keg #2: Empty
Drinking: Amber Ale, White Mosaic Pale Ale
Jayhem is offline
 
Reply With Quote
Old 01-07-2013, 07:38 PM   #5
fall-line
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
fall-line's Avatar
Recipes 
 
Join Date: Mar 2011
Location: Seattle, WA
Posts: 435
Liked 52 Times on 36 Posts
Likes Given: 14

Default

unionrdr is referencing beer's intolerance for light, specifically UV light. You really never want to let your beer see any light from brew day until it hits your glass. If it gets exposed, the UV will cause some 'skunky' off flavors. If your primary vessel is a plastic bucket, this won't be as big of a problem as it would have been in a carboy, but still something to be aware of. Ferment in dark places with consistant temperatures (the interior of your house, closet, basement, etc) if you can.


Now, about your fermentation, it is unusual that it would fail to ferment at all during the 8 days it was in primary. What yeast did you use? If it was right next to a window it might have gotten too cold and caused the yeast to go dormant. You may have also not pitched enough yeast, pitched it too hot/cold, not had enough o2 in the beer, etc. One way or another, it sounds like you stressed out the yeast to the point where it gave up. Transferring to your secondary may have resuspended the yeast enough to get it started again.. but it's hard to say with the details you have provided.

As mentioned above, give it some more time (at least another two weeks), and try to keep the temps consistent. This batch may not turn out perfect but it sounds like you'll have beer at least. If my speculations are correct, next time you will be able to significantly improve your product by being a little nicer to yeast. I'd suggest you read up a little on fermentation.. here are a few topics to investigate.
* pitching enough yeast
* fermentation temperature control
* aeration

Best of luck, and enjoy your beer!
__________________

"Brewing beer is a fun and rewarding hobby. When you do good, you get beer. When you do bad, you get beer. It's a lot like rec league softball"
(source)


Building a home brewery (and garage) from the ground up
fall-line is offline
 
Reply With Quote
Old 01-07-2013, 08:27 PM   #6
Kirbstreet51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 12
Default

Quote:
Originally Posted by fall-line View Post
unionrdr is referencing beer's intolerance for light, specifically UV light. You really never want to let your beer see any light from brew day until it hits your glass. If it gets exposed, the UV will cause some 'skunky' off flavors. If your primary vessel is a plastic bucket, this won't be as big of a problem as it would have been in a carboy, but still something to be aware of. Ferment in dark places with consistant temperatures (the interior of your house, closet, basement, etc) if you can.


Now, about your fermentation, it is unusual that it would fail to ferment at all during the 8 days it was in primary. What yeast did you use? If it was right next to a window it might have gotten too cold and caused the yeast to go dormant. You may have also not pitched enough yeast, pitched it too hot/cold, not had enough o2 in the beer, etc. One way or another, it sounds like you stressed out the yeast to the point where it gave up. Transferring to your secondary may have resuspended the yeast enough to get it started again.. but it's hard to say with the details you have provided.

As mentioned above, give it some more time (at least another two weeks), and try to keep the temps consistent. This batch may not turn out perfect but it sounds like you'll have beer at least. If my speculations are correct, next time you will be able to significantly improve your product by being a little nicer to yeast. I'd suggest you read up a little on fermentation.. here are a few topics to investigate.
* pitching enough yeast
* fermentation temperature control
* aeration

Best of luck, and enjoy your beer!
It was in a plastic bucket and I did areate my wort by pouring it back and forth between two buckets severaly times. I also rehydrated the dry yeast that I used. The temp on the carboy has been a steady 63-64 degrees. This was my first batch and am hoping it doesnt get ruined by having it by the damn window!
Kirbstreet51 is offline
 
Reply With Quote
Old 01-07-2013, 08:32 PM   #7
Kirbstreet51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 12
Default

I also ensured that the wort was cooled to below 80 degrees before I aerated it and added the yeast. I am hoping (since it started fermenting after transfer) that the yeast just went dormant and its still good.
Kirbstreet51 is offline
 
Reply With Quote
Old 01-07-2013, 08:33 PM   #8
unionrdr
struggling author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 34,648
Liked 2920 Times on 2525 Posts
Likes Given: 2059

Default

What likely happened is the higher temp stressed the yeast. then the temp falling quickly made them go dormant. i've had that happen before.
__________________
My sci-fi & home brewing books on amazon-kindle now! New additions coming!
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote
Old 01-07-2013, 08:36 PM   #9
Conan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Cheektowaga, NY
Posts: 720
Liked 36 Times on 34 Posts
Likes Given: 4

Default

It did ferment so you pitched at a good-enough temperature. You said you haven't checked the gravity for 9 days- take another reading and see what it's doing. Your original 11 days could have fermented it out fully, but as unionrdr says the yeast may have been shocked a little. They'll recover. Kyle

edit: what yeast did you use? May help some of the more ferm-knowledgeable around here help.

Reason: Another question.
Conan is offline
 
Reply With Quote
Old 01-08-2013, 04:15 PM   #10
Kirbstreet51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 12
Default

Not too sure what type of yeast it was, it was just the dry yeast that came with the kit. Luckily it is still fermenting.

My next big question is since it was by the window after i put it in the car boy how much light (never direct sunlight) is too much?


Kirbstreet51 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Is your town a beer town? carnevoodoo Commercial Brew Discussion 70 01-20-2013 06:35 PM
New in town Expat_paul Introductions 0 05-29-2012 01:55 PM
T Town On the Map FrostBrewed Introductions 0 05-10-2012 03:40 AM
Greetings from Chi town Archibaldi Introductions 9 04-05-2009 12:25 PM
PSI/CO2 when out of town? joeunc Bottling/Kegging 3 03-02-2009 09:19 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS