LabradorDad
Member
I recently started brewing extract kits. I had wanted to brew an irish red kit with some modifications. So I talked with a local owner of a beer and wine store where I buy my kits. He also developed the recipes he sells. I told him I wanted to up the ABV and try adding some subtle cherry flavor. So he recommended add 1-2kg extra of malt extract and some cherry puree (large can, already pasteurized).
So I brewed as I always had, added the extra malt. Added the wort to the primary and topped up with water. Then added the cherry puree and stirred the mixture gently. I took a SG reading of 1.060.
On day 1 there was noticeable fermentation, on day 2 there was a lot of fermentation. So much so the foam on top of the beer was mashed against the top of the lid to the primary. This is much more fermentation than I had seen on the two previous kits I had brewed. On day 3 fermentation was not noticeable at all, there was only a very small amount of foam on top of the beer.
With the other two kits I had brewed I transferred on day 4 and day 5 as there was still obvious fermentation happening on before this. Even by day 5 on one of the kits there was more foam left than on day 3 on this modified irish red kit. So I called the same guy to get advice on how to proceed, I was concerned the fermentation had stalled. He told me to take a SG, which I did, it was 1.012. So he told me to transfer to the carboy for secondary fermentation.
Today I checked the carboy and there is no obvious activity. On the other two kits I had brewed there were noticeable tiny bubbles constantly rising to the top of the beer and the airlock was quite active. Today I watch the air lock and I see one bubble go through the airlock about every 3 minutes.
So my question, has the fermentation stalled? Is there anyway to recover the beer, ie should I re-pitch more yeast to kick start fermentation again? Or does anyone have any other suggestions?
Thanks in advance for any help or suggestions. Sorry about the length of the post.
So I brewed as I always had, added the extra malt. Added the wort to the primary and topped up with water. Then added the cherry puree and stirred the mixture gently. I took a SG reading of 1.060.
On day 1 there was noticeable fermentation, on day 2 there was a lot of fermentation. So much so the foam on top of the beer was mashed against the top of the lid to the primary. This is much more fermentation than I had seen on the two previous kits I had brewed. On day 3 fermentation was not noticeable at all, there was only a very small amount of foam on top of the beer.
With the other two kits I had brewed I transferred on day 4 and day 5 as there was still obvious fermentation happening on before this. Even by day 5 on one of the kits there was more foam left than on day 3 on this modified irish red kit. So I called the same guy to get advice on how to proceed, I was concerned the fermentation had stalled. He told me to take a SG, which I did, it was 1.012. So he told me to transfer to the carboy for secondary fermentation.
Today I checked the carboy and there is no obvious activity. On the other two kits I had brewed there were noticeable tiny bubbles constantly rising to the top of the beer and the airlock was quite active. Today I watch the air lock and I see one bubble go through the airlock about every 3 minutes.
So my question, has the fermentation stalled? Is there anyway to recover the beer, ie should I re-pitch more yeast to kick start fermentation again? Or does anyone have any other suggestions?
Thanks in advance for any help or suggestions. Sorry about the length of the post.