all grain Fermentation is taking longer and stringier looking yeast.

[idiot]

Usually I make extract batches, but exited how cheap I can make it I decided to try an all grain batch.
First of when making extract I often taste it before adding hops and the taste is great, this time it tasted kinda like sugar water not the same honey like taste I get with extract. I added the hops still tasted like beer. Now I am fermenting the all grain I really hope it turns out okay. I mashed in a kettle and it was kind of a mess, I got through 1 hour of mash with proper temperatures, but I think in the end I accidentally heated up the kettle to 180 degrees for about 10 minutes, because I was not watching it. Now the fermentation is taking longer and the yeast is stringy not that absolutely uni formal mass I get with extract. With extract and this is the same yeast, the yeast will sink to the bottom in 24-48 hours, it's been 3-4 days on this one and only about half the yeast is at the bottom. I badly want to try it, a bit worried about it. Anyone know anything about this stuff?

 

[magno]

Maybe I am not completely understanding your process... When you say that you often taste your sweet wort before adding hops - is this to mean that you take a few ounces out of the kettle, chill it and taste it, and then add your finishing hops?

Are you typically using pre-hopped extract? If so, this is probably the issue...

If the all grain sweet wort tastes like sugar water, you are probably on the right track. That is pretty much what it should taste like.

Raising the temp to 180*F after an otherwise on-temp mash will probably bring out some tannin bitterness, but should not ruin the beer.

Can you post a pic of the stringy yeast? This is not likely related to the all grain vs. extract issue... Is this a yeast strain that you are familiar with? Did you make a starter (liquid yeast) or rehydrate (dry yeast)? What temperature are you fermenting at? Does the fermenting beer have any odor?

Don't rush it. 3-4 days is not unreasonable at all. 1-2 days seems quite fast however. Patience...

 

[idiot]

I taste about a spoon of extract wort and it tastes like honey, this stuff tasted like sugar water.

I am familiar with the yeast safale us-05 - Fermentis.

What is worrying me is that I only have 10 days to ferment it, than I need the fer mentor. It's been 5 days and it hasn't sank, typically sinks in 24 hours.

The odor I'd say maybe even better than usual.

My guess that it will turn out drinkable but I'm still a bit worried.

How the yeast looks like must have something to do with the wort being different.

Should I try tasting it? I'd have to break through the top layer of yeast and will probably be using a sanitized soup ladle.

I have made 5 batches with this yeast, never takes longer than 36 hours, like just boom done, should i worry about infection or something.

 

[Jtk78]

10 days is pretty quick, but doable. Couple questions;
- Do you have a way to cold crash it?
- Do you bottle or keg?
- pictures are worth a 1,000 words. Do you have a pictures? If not, take one and post it.

I would take a hydrometer reading on days 8 & 9, if they're not the same, I wouldn't bottle it. You could transfer it to a keg, but it may not be done so be prepared to transfer it again, and allow some off gassing.

If the readings are the same, and you can cold crash it, that yeast will drop like a bag of bricks. Sometimes things just act differently than usual. Yeast have moods too.

I think the best suggestion I have is to consider buying another fermenter, problem averted.

 

[idiot]

I have another fer mentor it is a bucket, I usually use it for cold crushing, conical is too big for the fridge.

There is still a couple of days left, there is still like a bubble every 30 seconds, never seen anything like this. Usually boom done, 24-36 hours.

I keg, picture wise I guess i can take one with my laptop, phone is dead.
Buying another fer mentor involves a car etc, it's not getting more than 11 days to ferment. 11 days cold crush and keg is the plan so far.

UPDATE
I shook the fer mentor and that is all it took for the top yeast to disappear, it was held on by surface tension or something, maybe dried out. I shook it and it instantly disappeared.