2nd batch issues, maybe..

[Bp28]

Hello all. New to forum and brewing altogether.

Just brewed my second batch of beer. First one turned out fantastic to my surprise but the second one is behaving differently. My first batch seemed to ferment like crazy for about 6 days, the second one seemed to do well for 3 days but has diminished allot on the 4th. Used Voss kviek yeast for both, 1 pack. Both ipa with similar grain bill. Only difference is that the second batch spent the night in a cool garage after brew day, but was brought inside the next morning. Should I be concerned, should I pitch more yeast?

 

[camonick]

Do you have a way to test the specific gravity? I don’t use kviek yeast, but I believe it’s known to finish faster than other yeast. A gravity reading is the only true way to know what’s happening. Even with a regular ale strain, 3-4 day fermentation could be realistic. Giving it extra time (2-3 weeks) never hurts a thing.

 

[redrocker652002]

I was going to say the same as above. Check the gravity and see where you are. If you loaded your recipe into a brewing software then it will tell you what your OG and FG should be. If you are close to the FG, then you are probably done and maybe just leave it to clear up a bit. I have not use Kviek yeast so I don't know much about it but once I hit what I think is FG I let it sit in the fermenter for another few days and check it again. If it is the same, you are done. Once it is done I keg or bottle when I can. I have had my beer sit in the fermenter done and ready for a week or two depending on what life has me doing. As long as it is sealed and free from O2 you are good. What kind of beer and what method did you use to brew it (ie all grain, extract, partial mash?)

 

[Bp28]

I did check the OG, but it was taken about 10 hours after pitch. Brewed on New Year’s Eve and got a little hammered and forgot. It was 1.012. Is there any value in that number with it being taken so late?

It was an all grain recipe, Jalepeno IPA, around 12#s of grain.

 

[mashdar]

That reading is suspect. 1.012 would make more sense as an FG than an OG. At 10 hours, it's hard to belie it'd be more than 50% attenuated even with a really fast yeast.

Maybe if you forgot to crush the grain, like another recent thread!

 

[Knightshade]

I’ve never used kveik yeast, but my understanding is that it prefers higher temperatures?

1.012 seems super low in only 10 hours, but maybe completely possible? That can’t be your OG? I had a 1.070 go down to 1.018 in 48 hours with S-04.

What did your first beer finish at?

Did the first brew never leave the comfort of your home vs spending the night in the garage? I’d be worried maybe you put the yeasties to sleep.

 

[Bp28]

That reading is suspect. 1.012 would make more sense as an FG than an OG. At 10 hours, it's hard to belie it'd be more than 50% attenuated even with a really fast yeast.

Maybe if you forgot to crush the grain, like another recent thread!

I thought it was suspect too. Not a grain issue I don’t think, it was double milled by the shop I bought it from. It was taken with a 14$ hydrometer, not sure if I need a better one. It was the first time I’ve used one but pretty sure I read it right.

 

[Bp28]

I’ve never used kveik yeast, but my understanding is that it prefers higher temperatures?

1.012 seems super low in only 10 hours, but maybe completely possible? That can’t be your OG? I had a 1.070 go down to 1.018 in 48 hours with S-04.

What did your first beer finish at?

Did the first brew never leave the comfort of your home vs spending the night in the garage? I’d be worried maybe you put the yeasties to sleep

I didn’t take a reading on my first batch. It didn’t leave the comfort of my home, stayed in a 72* house right after I brewed. I ferment at room, my house is about 68 now which I thought would work out better for me.

I’m worried about the same, just don’t know where to go from here.. maybe find a way to heat it up? Could order a heating jacket for my fermenter if that may help.

 

[redrocker652002]

Take a reading and see where it is now. 1.012 seems closer to FG. Most of my ipas and pale ales have been in the 1.050 to 1.060 sg most finished less than 1.010. How long had it been fermenting when you took that reading?

 

[Bp28]

Take a reading and see where it is now. 1.012 seems closer to FG. Most of my ipas and pale ales have been in the 1.050 to 1.060 sg most finished less than 1.010. How long had it been fermenting when you took that reading?

I pitched yeast around 10 pm and took first reading around 10 am the next day, so about 12 hours. Took a reading just now and it is 1.008, 4 days from when the first reading was taken. Maybe my first went this quick too but I don’t think it did. Looks like I need to start documenting and taking notes along the way so I can refer back to them.

I’m not concerned with leaving it in there longer, I just want to wake it up if necessary now so I don’t waste time.

 

[HM-2]

Withought knowing your OG before yeast pitch, it's kinda hard to provide much advice. Can you share the recipe? That'll at least allow us to guess the OG within a moderate spectrum.

 

[Bp28]

Withought knowing your OG before yeast pitch, it's kinda hard to provide much advice. Can you share the recipe? That'll at least allow us to guess the OG within a moderate spectrum.

 

[Bp28]

Also added 5 teaspoons of yeast nutrient with 10 min left in boil.

Currently getting bubble every 14 seconds into my blow off jug.

 

[kevin58]

Let it go for the same amount of time as your first brew and then proceed on. It will be fine. Keep in mind that yeast are living creatures and they don't always behave as we would like them to. A few degrees of temperature variation can speed up or slow down their behavior. And that is only one of many variables that can affect the outcome. In the end however beer will be made. All that matters is do you like the beer.

PS. for future batches be sure to take and record accurate measurements from beginning to end.

 

[HM-2]

I'd be surprised if you fermented from 1.060 to 1.012 in 12 hours, even with Kveik. I suspect your 10/12 hour post pitch measurement was wrong. That or you mashed way too low or hot and got next to no conversion.

 

[redrocker652002]

Given that you are under 1.010 now I would say you are probably done. That is where my ale's usually finish, but I have not used that yeast before. I say give it a few days and take another reading. If it is the same you are done and you can package when you are ready to.

 

[Bp28]

Thank you all for the help. Going to dry hop today then probably keg in 5 days or so. Hope it works out, had high hopes for this beer! Either way I learned some things to do better next time.

 

[OakIslandBrewery]

Thank you all for the help. Going to dry hop today then probably keg in 5 days or so. Hope it works out, had high hopes for this beer! Either way I learned some things to do better next time.

Get yourself a notebook and keep notes. I use brewing software but I still jot down notes on a printed page throughout my brew day.

With every batch you'll get better and gain confidence. Reading books and watching videos is all fine but jumping in and actually brewing is your best education!

Oh, and Welcome!

 

[prrriiide]

I did check the OG, but it was taken about 10 hours after pitch. Brewed on New Year’s Eve and got a little hammered and forgot. It was 1.012. Is there any value in that number with it being taken so late?

It was an all grain recipe, Jalepeno IPA, around 12#s of grain.

1.012 after 10 hours on Voss is actually not out of the ordinary. Voss is a beast. I’ve had it chew through a 1.067 down to 1.006 over a few days, and the majority of that was in the first 24 hours..

The reason it slowed down was the temp drop. What was your pitch temp, how warm did it run, and how far/fast did the temp drop?

If you hit your target OG (1.061, from the recipe), then a drop to 1.012 will give you a 6.43 ABV. It might not be as dry as you like, but it’ll carb and drink just fine. Let it finish out for another 5-7 days, and see what you have.

 

[Bp28]

1.012 after 10 hours on Voss is actually not out of the ordinary. Voss is a beast. I’ve had it chew through a 1.067 down to 1.006 over a few days, and the majority of that was in the first 24 hours..

The reason it slowed down was the temp drop. What was your pitch temp, how warm did it run, and how far/fast did the temp drop?

If you hit your target OG (1.061, from the recipe), then a drop to 1.012 will give you a 6.43 ABV. It might not be as dry as you like, but it’ll carb and drink just fine. Let it finish out for another 5-7 days, and see what you have.

I pitched around 75* which was lower than what I wanted. I intended to pitch around 85 per recommendation by the brew shop but it got away from me.

It got up to 76 at peak fermentation, ran at that for about 2 days. My first batch got to 80, but that was late summer.

I have a hydrometer and a refractometer, getting completely different readings when comparing the two. Going to take readings from each tomorrow and see what both are reading. Both pieces of equipment are cheap options.

 

[Bobby_M]

It's in final gravity territory right now so there's no reason to try troubleshooting anything. My best advice is to not get hammered during brew day.

 

[camonick]

I did check the OG, but it was taken about 10 hours after pitch. Brewed on New Year’s Eve and got a little hammered and forgot.

My best advice is to not get hammered during brew day.

I didn’t catch that tidbit of info earlier…
Never a good idea. What other things were possibly done incorrectly or forgotten?
Hydrometers and refractometers will never match after fermentation has started/ finished. You need a special calculator to determine what your refractometer is telling you when alcohol is present

 

[Bp28]

It's in final gravity territory right now so there's no reason to try troubleshooting anything. My best advice is to not get hammered during brew day.

Yeah, no kidding. I have found that brew day is slow going until it isn’t. There’s not much to do for a long time them a lot to do in no time. Lesson learned there for sure!

 

[mac_1103]

refractometer calculator

 

[Bp28]

The beer turned out phenomenal, then went to really good. I submerged 5 jalapeños, minus seeds and spines, in a cup of vodka for 2 weeks, then dumped that into the beer when I kegged it. It was delicious for first couple of days, now all the jalapeno flavor is gone. Still a really good beer but disappointing because I was really loving the jalapeno flavor. I guess all the vodka/pepper solution sunk to the bottom and dispensed out in the for 1/4 of the keg. Not sure what to do differently next time, but will definitely make again.

 

[OakIslandBrewery]

The beer turned out phenomenal, then went to really good. I submerged 5 jalapeños, minus seeds and spines, in a cup of vodka for 2 weeks, then dumped that into the beer when I kegged it. It was delicious for first couple of days, now all the jalapeno flavor is gone. Still a really good beer but disappointing because I was really loving the jalapeno flavor. I guess all the vodka/pepper solution sunk to the bottom and dispensed out in the for 1/4 of the keg. Not sure what to do differently next time, but will definitely make again.

Why not whip up more of your jalapeno mix then add a little with every pint you pour?