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TheFreeman

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Hi,

So basically I brewed a Coopers Real Ale with half the required water (12Litres instead of 23Litres) and added 600g of sugar.

I have noticed that activity has suddenly stopped. Now when I say stopped, I am referring to the airlock. Lets assume it has actually stopped knowing that the airlock is not a good indicator, what might have caused this?

Original gravity was 1055, is this to much for the packages yeast that comes with Coopers Real Ale, estimation is around 7%.

1) Rise in alcohol level?
2) Temperature?
3) ???

I was fermenting at a temperature of 18C (64.4F), sometimes going a bit lower and letting it rise to 19C (66.2) before cooling kicks in.

Would appreciate your opinions. I will take a hydrometer reading on Wednesday as it would have been a week from brew day. I planned to leave it for 2 weeks.
 

shoengine

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I don't know of any beer yeast that will die off before 7%. How did you arrive at your estimated final gravity?
 
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TheFreeman

TheFreeman

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I don't know of any beer yeast that will die off before 7%. How did you arrive at your estimated final gravity?
I have no clue how to calculate FG before brewing. I started at 1055, I have still not tested gravity I am planning to do that on Wednesday.
 

kh54s10

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How long from pitching the yeast until it stopped? Is it in a bucket? Airlock is seated well?

If it has been a couple days, active fermentation could be done. If it is a bucket the pressure could have pushed up the lid until the seal was cracked. If the airlock is not secure co2 could be escaping around the grommet or bung.

Question? Why only half the water and adding sugar? That is a good way to make something that you will not want to drink.
 
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TheFreeman

TheFreeman

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How long from pitching the yeast until it stopped? Is it in a bucket? Airlock is seated well?

If it has been a couple days, active fermentation could be done. If it is a bucket the pressure could have pushed up the lid until the seal was cracked. If the airlock is not secure co2 could be escaping around the grommet or bung.

Question? Why only half the water and adding sugar? That is a good way to make something that you will not want to drink.
Pitched on Wednesday. its a screw lid not push so I doubt it unscrewed. Regarding last point, honestly I just wanted to try it out as I saw people adding 2 Coopers Ale to 23L of water. So instead of adding 2 extracts I reduced water by half.

Why do you think it will not be good for drinking?
 

kh54s10

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Pitched on Wednesday. its a screw lid not push so I doubt it unscrewed. Regarding last point, honestly I just wanted to try it out as I saw people adding 2 Coopers Ale to 23L of water. So instead of adding 2 extracts I reduced water by half.

Why do you think it will not be good for drinking?
Not sure of how that extract is supposed to be used but if it was supposed to be that amount of extract for twice the water you strengthened the brew a lot, then you added sugar.
You could end up with a really strong beer and the extra sugars could throw off the balance of the recipe.
 
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TheFreeman

TheFreeman

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Not sure of how that extract is supposed to be used but if it was supposed to be that amount of extract for twice the water you strengthened the brew a lot, then you added sugar.
You could end up with a really strong beer and the extra sugars could throw off the balance of the recipe.
I am planning to switch to all grain in a few months, just want to try some stuff out. Will see how it turns out.
 

shoengine

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I have no clue how to calculate FG before brewing. I started at 1055, I have still not tested gravity I am planning to do that on Wednesday.
The reason I asked is because you expected 7% alcohol by volume, but did not list the expected attenuation of yeast, which is how you are supposed to arrive at your expected final gravity.

What @kh54s10 stated is important, because beer recipes usually have a balance between fermentables, infermentables and hops. For instance, halving the water of a recipe but not making any changes to it will result in a much lower bitterness to malt ratio and the effects will be magnified by the lower hops utilization from a lower volume boil.

Back to your question, I never, ever worry about airlock activity. I've under pitched, over pitched, pitched hot, pitched cold, used non-rehydrated dry yeast, rehydrated dry yeast, left my liquid yeast out of the fridge for three days, poured onto the yeast cake, decanted a starter, didn't decant a starter and never once have I had mine stall out. I've missed my final gravity, but that was merely an issue with my mashing, and not something you are dealing with.
 
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