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Never Ending Fermentation Problem

Discussion in 'Extract Brewing' started by Ale King, Feb 17, 2007.

 

  1. #1
    Ale King

    Member

    Posted Feb 17, 2007
    I brewed a beer recently using Safale S-04, but now 12 days later it seems to still be fermenting. I read up on it and saw that it could be a result of wold yeast infection. Or that I might have racked to secondary too soon. The book I read that in the case that I did rack too soon, add more yeast. So I added a vial of WLP001 California Ale.

    My question is, how can I expect that too affect the result of my beer, pitching a different yeast. I was going to a malty English bitter, but now that I have added the California Ale, I'm afraid I will lose that English flavor.
    _________________
     
  2. #2
    Kadmium

    Well-Known Member

    Posted Feb 18, 2007
    its definatley going to be an interesting beer...
     
  3. #3
    grnich

    Well-Known Member

    Posted Feb 18, 2007
    Have you taken consecutive SG readings? Airlock activity doesn't necessarily means it's still fermenting. It could be just degassing.
     
  4. #4
    david_42

    Well-Known Member

    Posted Feb 18, 2007
    The fermentation was mostly over, so adding the second yeast probably won't change the results much. Do you check the gravity before racking or re-pitching?
     
  5. #5
    Ale King

    Member

    Posted Feb 18, 2007

    I checked the gravity before racking, it was 1.020, which leads me to believe it still had a little ways to go. I know the S-04 doesn't have as high of attenuation as other yeasts, but 1.020 is still pretty high. It does appear to still be fermenting.
     
  6. #6
    7Moonz

    New Member

    Posted Feb 19, 2007
    What was your OG?
     
  7. #7
    Ale King

    Member

    Posted Feb 19, 2007
    Sorry, 1.044 OG
     
  8. #8
    Ol' Grog

    Well-Known Member

    Posted Feb 20, 2007
    Temperature? That's an ale yeast and if it was kind of cold, it's just taking longer to ferment out.
     
  9. #9
    Ale King

    Member

    Posted Feb 21, 2007

    The first 24 hours was at 70, I had a nice strong fermentation, with only about 3 hours lag time. After the first day I dropped the temp slowly to 62 and kept it there for about 6 days. Then I added more yeast and slowly raised the temp back up to around 68. I added more yeast because I suspected I had contaminated beer and was told that adding more yeast might help. But the fermentation has still continued.
     
  10. #10
    Spearo

    Active Member

    Posted Feb 24, 2007
    Brewing is a slow process. Sounds like you were in a hurry to fix things. There are many possible causes for your brews' symptoms. If you're not sure what is going on, get a consensus before you start medling with your brew.

    If you lose the flavor you were going for, call it something else and brew another batch. Can you brew too much?:confused:

    RDWHAHB
     
  11. #11
    Hamish

    New Member

    Posted Feb 25, 2007
    One thing that can cause an extended fermentation is the use of amylase enzyme or beano to break down starches. I don't mean that as an accusation, just an observation.

    The chances are that it will be just as you wanted it. Your preferred yeast was already well-established and the fermentation waning when you repitched. I don't think the other yeast will make much difference.

    As to some kind of activity other than the desirable fermentation, give it a smell. If it smells like beer its OK. If you gag, well . . . .do you know anyone who raises hogs?

    Hamish
     
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