Hey guys, so I just brewed my first batch of homebrew since the spring and I'm not sure how it is going. I made a 5 gallon batch and the OG was 1.060 and I mad a starter slightly over 1 liter. It has been 1 week since my brew day and I'm not sure how it is going. The airlock seems to have slowed down and there seems to be a lot of dead yeast already settled at the bottom of the fermentor. Any suggestions on what to do or is everything pretty ok?
Fermenatation errors
- Thread starter Elip8332
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EuBrew
Well-Known Member
Sounds normal to me. I wouldn't do anything for at least 2 weeks after pitching your yeast. Take a gravity reading at that point and use that measurement to determine if you're done. If you're at final gravity for a couple days straight move on to the next step.
Be patient and do nothing for at least another week or two (or three). When you can't stand to wait any more, take a gravity sample then wait another day or two to take another gravity sample to see if fermentation has stopped. Then bottle or keg it. The hardest part about brewing when you start is being patient and not tinkering with your beer. Just leave it alone and be patient.
No worries.
kev211
Well-Known Member
Depending on what yeast you use, some of them flocculate very quickly and will settle out early into the fermentation stage. I have a batch fermenting right now with White Labs WLP007 that had vigorous fermentation for about 2.5 days and then settled out. I wouldnt worry, everything sounds fine
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Wolfbayte
Third Most Interesting Man in his Cul-de-Sac
Patience, Grasshopper. Let it ride. You want to make sure 1) the yeast eat all the fermentable sugar in the beer; and 2) have time to clean up any other stuff that may make off flavors.
What you call "dead yeast" is trub (pron. troob), the amount of which will continue to increase. That is normal. So long as you are at the proper ferment temp, it will not harm or affect the flavor of your beer.
RDWHAHB for another two weeks, then after your hydro readings tell you it is ok to do so, rack the beer off the trub and into the bottling bucket, fill the bottles, then wait patiently another three weeks while the bottles stay in a dark 70*F room. Then pop a few in the frig and enjoy.
Pop a few more a few weeks (and months) later and taste the difference a little patience makes.
