Another newbie worried about fermenting

[Kleverhandl]

I found this forum searching for answers about no fermentation. I've spent an hour or two reading threads, but I'm still not sure what my next move should be.

I'm brewing my second batch. First batch was an imperial blonde from a Brewers Best kit, followed instructions and it seems to have turned out fine by all measures. Is bottled and aging right now, but tasted, smelled, and looked great at time of bottling. The fermentation on that batch went smoothly, 6 days in primary, 7 days in secondary, hydro readings were in line with recipe.

Problem is with second batch. This one is a smoked porter also from Brewers Best kit. Followed instructions and used all the same practices as the first batch, fermenter in same location at same temp, but zero activity from airlock after 65 hours. Popped lid off bucket, does not appear to be fermenting, wort looked as it did after pitching. I did not take a hydro reading yet, as I have read that it may still begin fermentation and I should be patient in some forums. I am confused, should I wait another day and then take a hydro reading?

 

[brewr]

Take a reading. What temp are you at?

 

[Kleverhandl]

Thanks for responding. Temp is a solid 70. Recipe says 64 to 72 is okay. If the hydro reading indicates that no fermentation has occurred, what is my next move?

 

[Roadie]

It never hurts to take a reading so don't be scared to do so. Did you pitch at the right temp? Is there an expiration date on yeast packet? Did you aerate prior to pitching?


Almost Famous Brewing Company

 

[DarthCitra]

The airlock means nothing regarding fermentation. Your lid could have an area where the co2 is being released. You can take a hydro reading to see if you have activity. I wait at least a week to take any readings.

What type of yeast did you use? did you aerate the wort before pitching? What exact temps is it in? These all play a role in trying to answer your question.

Once those are answered and you take a reading to see if you have a stuck fermentation then we can talk about repitching to get this going for you.

 

[DarthCitra]

what temp did you pitch at and did you underpitch? 70 is warm. Try swirling the bucket a couple times to move the yeast and take a reading in another 2 days. if nothing moves repitching might be your only option.

 

[Kleverhandl]

The tape temp on the Paul said 70 at the time of pitching. I used a syphon to transfer the wort from the boil pot to the bucket. Did not aerate. The temp was at 70 in the pit before transfer (I cooled it in a tub of ice, not with a chiller), but jumped up to about 76 in the bucket, so I submerged the bucket into the ice tub for a few minutes to reach 70, and that is when I pitched, which was what the kit recipe called for and also was how I did my one previous batch.

I'm new at this and failed to pay attention to details so I'm not sure what yeast I used or notice if it was expired, I just used the kit contents, so I assume it was all ok ( probably shouldn't assume).

As best I can tell, the pail has stayed stable at 70 since pitching.

I guess I need to just take reading and go from there.

Thank you all for your input.

 

[DarthCitra]

Its a learning process! Be as detailed as possible and you can fix anything that isnt perfect. My guess right now is that your kit didnt have you make a yeast starter and your cells were dramatically low and they were stressed.
What has your gravity been at the last 3 days? Swirl the bucket and see if it works, you might have to pitch some more yeast.

 

[Kleverhandl]

I took a temp and gravity reading, it seems fermentation is going on despite the lack of visible signs. Solid 70 degrees. Gravity at time of pitch was 1.057, now 1.022, so I think I may be good.

Still worried about what it looks like though.

Not sure if this is normal. My first batch had a nice thick layer of bubbles like the head of a draft beer. This has nothing.

 

[Kleverhandl]

Also, you are correct, no yeast starter, and the recipe sheet boldly states to not rehydrate. Which I don't know how to do either yet anyway. Lol. Thanks again!

 

[DarthCitra]

Every fermentation will be different. Your kreusen probably already fell so it doesnt like "normal" to you. You'll have a great beer once this is done. give it time and the yeast will do its thing!

FYI: looks normal, stop opening it up for now.

 

[brewr]

Possible contamination. It may not be a yeast fermentation going on. If gravity is falling something is happening. What does it smell like?

 

[Kleverhandl]

What a relief! I will seal it and leave it. Should I just go on as planned, and transfer to Carboy for secondary after 6 days?

 

[Kleverhandl]

Again, I'm new, but I thought gravity was supposed to fall during fermentation. It says on recipe sheet that OG should be 1.057-1.062 and FG should be 1.014-1.017. So it appears to be on the right path. It does smell like beer.

 

[DarthCitra]

I disagree with the above comment, It doesnt look like an infection at all!!

You're on the right path! Just stop worrying and wait for it to get to the FG. If you're not happy with it or scared you can always send the bottles my way

 

[DarthCitra]

Going to a secondary is up to you. IMO its not really needed unless you're adding fruit or cocoa nibs. Its just another process that can add unwanted oxygen to your beer!

sorry for not answering that!

 

[Kleverhandl]

Ah. Good to know. The recipe calls for secondary for better "smoothness and clarity."
Again, I appreciate all your help. I'm very relieved.

 

[balrog]

You have the Krausen ring visible around the bucket above the beer, it's doing its thing, and probably just already fell, as stated by DarthCitra. Let it be. I recommend leaving it right where it is for a good 2 weeks, maybe 3 given the higher OG. Patience, young grasshopper.

 

[peterj]

I took a temp and gravity reading, it seems fermentation is going on despite the lack of visible signs. Solid 70 degrees. Gravity at time of pitch was 1.057, now 1.022, so I think I may be good.

Still worried about what it looks like though.

Not sure if this is normal. My first batch had a nice thick layer of bubbles like the head of a draft beer. This has nothing.

You had that thick layer of bubbles (krausen), but you just missed seeing it. You can tell it was there from the ring it left around the top. This is normal.

Ah. Good to know. The recipe calls for secondary for better "smoothness and clarity."
Again, I appreciate all your help. I'm very relieved.

Secondaries don't add any "smoothness" and you can get the same amount of clarity from leaving it in the primary. Kit instructions are not the best.

You have the Krausen ring visible around the bucket above the beer, it's doing its thing, and probably just already fell, as stated by DarthCitra. Let it be. I recommend leaving it right where it is for a good 2 weeks, maybe 3 given the higher OG. Patience, young grasshopper.

+1!

 

[BierMuncher]

The crud on your fermenter walls is a dead give away (and a good sign) that you had fermentation.

Now put it back to sleep for another week or two and get on to your next batch.

 

[Homercidal]

Judging by the gunk stuck to the sides of your bucket, I'd say your beer has been infected by Saccharomyces. The best option is to bottle it up as normal and send it to me for safe disposal. I'm licensed.

 

[DarthCitra]

Judging by the gunk stuck to the sides of your bucket, I'd say your beer has been infected by Saccharomyces. The best option is to bottle it up as normal and send it to me for safe disposal. I'm licensed.

Dont scare the poor guy! lol Keep your beer and send Homercidal a bottle of trub to test it since he's licensed! :rockin:

 

[balrog]

He'd probably wash it, use it, and win medals with it.