Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Fermentation times in different ales
Reply
 
Thread Tools
Old 02-19-2008, 01:44 PM   #1
EamusCatuli
Feedback Score: 0 reviews
 
EamusCatuli's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Chicago, IL
Posts: 531
Liked 1 Times on 1 Posts

Default Fermentation times in different ales

I just brewed an Irish Stout on Sunday (two days ago pitched), and the airlock has not started to bubble yet. Having said this, I am in no way worried that it wont start, but I am curious as to if this is normal since this is my first stout/ dark ale. I have been lucky with first day fermentation with my pale ales and wheat ales, etc. But I just wanted to know if stouts are more typically stubborn to start. I am using nottingham which I know is pretty psycho-active and I actually added about a half a pound more corn sugar than the recipe asked for
__________________
A watched pot does boil!
EamusCatuli is offline
 
Reply With Quote
Old 02-19-2008, 02:41 PM   #2
67coupe390
Feedback Score: 0 reviews
 
67coupe390's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Waukesha, Wisconsin
Posts: 532
Liked 5 Times on 5 Posts

Default

I think a lot of times its about the yeast and how strong it is when you pitch it. Its a good reason to start making starters if you already don't. The faster your yeast starts working the less chance some other nasties have to mess it all up. m2c
__________________
Coupe 390
67coupe390 is offline
 
Reply With Quote
Old 02-19-2008, 08:59 PM   #3
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 34 Times on 32 Posts
Likes Given: 9

Default

starters, good aeration, re-hydrating dry yeast, pitching at ideal temperatures....these all add up to how much lag time you'll have before fermentation starts.

And the airlock isn't a reliable measure of fermentation activity..
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote
Old 02-19-2008, 09:01 PM   #4
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,274
Liked 649 Times on 377 Posts
Likes Given: 241

Default

I've had Irish Ale yeast ferment out in 24 hours. Are you sure you didn't just miss it?

Check for krausen residue on the fermenter wall.
BierMuncher is offline
 
Reply With Quote
Old 02-19-2008, 11:42 PM   #5
solidghost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Posts: 332
Liked 1 Times on 1 Posts

Default

If I am not wrong, nottingham dry yeast is suppose to get a fast start. Mine started bubbling after 4-5 hours and stopped after just 2 days.
solidghost is offline
 
Reply With Quote
Old 02-20-2008, 12:19 AM   #6
EamusCatuli
Feedback Score: 0 reviews
 
EamusCatuli's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Chicago, IL
Posts: 531
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by malkore
starters, good aeration, re-hydrating dry yeast, pitching at ideal temperatures....these all add up to how much lag time you'll have before fermentation starts.

And the airlock isn't a reliable measure of fermentation activity..
As far as aeration goes, whats the best way to do that when im using extract? should i pour the wort into the fermenter after boiling (and cooled) instead of siphoning?
__________________
A watched pot does boil!
EamusCatuli is offline
 
Reply With Quote
Old 02-20-2008, 05:04 AM   #7
67coupe390
Feedback Score: 0 reviews
 
67coupe390's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Waukesha, Wisconsin
Posts: 532
Liked 5 Times on 5 Posts

Default

Quote:
Originally Posted by EamusCatuli
As far as aeration goes, whats the best way to do that when im using extract? should i pour the wort into the fermenter after boiling (and cooled) instead of siphoning?
You can siphon it in the fermenter but leave the hose as high as you can above the bottom so it splashes in real good. Or you could make an "oxinator" By getting a 5 micron air stone from a fish store, some hose, and a cheap regulator for an oxygen bottle. Or you can shake the pisser out of the fermenter. Or make a friend shake the pisser out of the fermenter. Or just use your Jedi mind power to get the bubbles going.
__________________
Coupe 390
67coupe390 is offline
 
Reply With Quote
Old 02-20-2008, 05:45 AM   #8
z987k
Feedback Score: 0 reviews
 
z987k's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Anchorage
Posts: 3,544
Liked 24 Times on 22 Posts
Likes Given: 1

Default

Quote:
Originally Posted by 67coupe390
I think a lot of times its about the yeast and how strong it is when you pitch it. Its a good reason to start making starters if you already don't. The faster your yeast starts working the less chance some other nasties have to mess it all up. m2c
Actually since he's using dry yeast, he really shouldn't use a starter. Hydration is key to getting it started quick, but there's no reason to make a starter with dry.
z987k is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fermentation times thewhoner Beginners Beer Brewing Forum 2 10-17-2009 05:02 PM
Cask Conditioned Ales in the LA Times Chad General Beer Discussion 4 06-26-2008 08:09 PM
Fermentation Times? Stevorino General Beer Discussion 2 03-30-2008 12:22 PM
Fermentation temps for ales Brewno Extract Brewing 4 11-02-2006 03:45 PM
Dubbel or tripel fermentation times? smoke shifter Beginners Beer Brewing Forum 3 10-14-2006 12:00 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS