jtkratzer said:
I shake like mad for 5 minutes with my carboys. I use a hand blender with whisk attachment for 5 minutes with my buckets. Will eventually get a whip degassing rod which should work on both as I've heard good things about them.
Fermentation can take 24 to 72 hrs to show visible signs.
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I shake like mad for 5 minutes with my carboys. I use a hand blender with whisk attachment for 5 minutes with my buckets. Will eventually get a whip degassing rod which should work on both as I've heard good things about them.
GameFreac
Active Member
After re-pitching 2 days ago, I can see a huge layer of krausen on top of the beer now through the airlock hole, so it's finally fermenting. Yay.
I used to always have this prob, and I had a smack pack laying around made a hodgepodge beer and am worried if I have too much sugar in there because I used chocolate wheat malt and some other malts Ive never used before. And I had a smack pack laying around, its been 26 hours no bubbles yet... and yes I know bubbles dont mean fermenting but I like bubbles and bubbles like me. I am never using liquid yeast again bros, its all about that dry yeast and making a starter for ya boy from here on out. Booya!
GameFreac
Active Member
After 4 days, the krausen is gone. Is this normal?
Tkelly32 said:I used to always have this prob, and I had a smack pack laying around made a hodgepodge beer and am worried if I have too much sugar in there because I used chocolate wheat malt and some other malts Ive never used before. And I had a smack pack laying around, its been 26 hours no bubbles yet... and yes I know bubbles dont mean fermenting but I like bubbles and bubbles like me. I am never using liquid yeast again bros, its all about that dry yeast and making a starter for ya boy from here on out. Booya!
26 hours is nothing. Have you tried a starter with the liquid? Liquid gives you way more options for specific beer styles and dry yeasts don't need starters...but do what you want, that's part of the fun with brewing.
GameFreac said:
Can be. Depends on the gravity, yeast type, pitch rate...
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I have not made a starter, I have all the tools to make a stir-plate but have not brought myself to make it because of the cutting and slicing of the electrical cord, I hope to make one soon though. I do hydrate the dry yeast when I use it, I just find that when using the rehydrated dry yeast the fermentation takes off within a few hours, and each time I use the liquid it takes 18 hours at least.
Tkelly32 said:
With a starter or proper pitch rate, liquid normally doesn't take that long for me. There are way more choices in liquid for specific beer styles you can't get with dry. All personal preference and what you want to do with your beer.
GameFreac
Active Member
Update: 2 weeks later, my beer has an FG of 1.013. The OG was 1.050. So I guess it's around 4.9%. Not too bad for an IPA. Gonna check again in 3 days and if it's constant, I'll bottle on Wednesday. Thank you Nottingham dry yeast for saving my dead fermentation.
jerrodm
Well-Known Member
Agreed--I pretty much only use White Labs vials (not because they're better per se, I'm just a creature of habit, and I know the strains I like to use), and I always make a starter, and my beers generally always have active signs of fermentation w/in 12-15 hrs. The one exception I find is with bigger gravity beers, they tend to take a little longer to get really booming, perhaps because the starter is a lower OG than the wort?
Blitzen
New Member
funny, I was getting no bubbles after about 36 hrs and worried because I accidentally dropped the foil package into the wort as i was pitching the yeast. I could see kreusen through the side of my plastic fermenter, so I was pretty convinced that fermentation was occurring. then I noticed that the cork supporting the bubbler was not secure. I tightened it, and lots of CO2 action became visible
What about bubbling too early?
This is my 2nd extract brew experience. The recipe was a budget spiced lemon wheat beer seen here. Note how it uses the original (ale?) yeast that came with the extract, and both sachets.
First mistake: Forgot to take OG, but it looks like a relatively low gravity beer, right?
Anyhow, pitching temperature was about 21C (69.8F), measured directly. I pitched directly into the wort after a stir, closed the lid, then opened the lid after 5 minutes for another stir before locking it up.
I taped a temperature sensor to the fermentor and covered it by a few layers of bubblewrap to attenuate ambient room temperature.
I pitched at about 2pm on a Saturday, and by the late evening, there was some bubbling with temperature at about 23C (73.4F). By Sunday morning, there was a lot of krausen residue at the inside of the fermentor, and the airlock was bubbling away rapidly with temperature just under 26C (78.8F). By early Sunday afternoon the airlock bubbling had ceased to a stop, not even once per minute, and temperature was back down to 23C (73.4F). The gravity (at 24 hrs) read about 1.020.
Given the yeast used and the exposure to fairly high temperature overnight, should I be concerned that I no longer notice any airlock activity after just one day?
This is my 2nd extract brew experience. The recipe was a budget spiced lemon wheat beer seen here. Note how it uses the original (ale?) yeast that came with the extract, and both sachets.
First mistake: Forgot to take OG, but it looks like a relatively low gravity beer, right?
Anyhow, pitching temperature was about 21C (69.8F), measured directly. I pitched directly into the wort after a stir, closed the lid, then opened the lid after 5 minutes for another stir before locking it up.
I taped a temperature sensor to the fermentor and covered it by a few layers of bubblewrap to attenuate ambient room temperature.
I pitched at about 2pm on a Saturday, and by the late evening, there was some bubbling with temperature at about 23C (73.4F). By Sunday morning, there was a lot of krausen residue at the inside of the fermentor, and the airlock was bubbling away rapidly with temperature just under 26C (78.8F). By early Sunday afternoon the airlock bubbling had ceased to a stop, not even once per minute, and temperature was back down to 23C (73.4F). The gravity (at 24 hrs) read about 1.020.
Given the yeast used and the exposure to fairly high temperature overnight, should I be concerned that I no longer notice any airlock activity after just one day?
Every brew is different. You do what you can to keep temps where they should be, but in the end you get what you get.
The best you can do now is let it finish up, do what you can to finish strong, and next time you can do even better.
The best you can do now is let it finish up, do what you can to finish strong, and next time you can do even better.
jerrodm
Well-Known Member
Naked,
The temps you referenced aren't exactly ideal--it's hard to know what the proper temp should be for your yeast if you don't know the exact strain, but 79F is pretty high for just about everything. What this means is that your yeast, which under cooler temperatures would probably produce a "cleaner" taste profile, probably generated more esters or off-flavors than they otherwise would. And when yeast ferment hot, they generally run through the sugars faster than they would at a cooler temperature, which is probably why you're not seeing much activity now.
However, this does NOT mean that your beer is ruined; in fact, it's probably just fine. I would put a wet towel around it and blow a fan on it to keep it as cool as you can manage (most ale yeasts ferment comfortably anywhere between about 63-72F, though some prefer cooler or warmer temps), and just let it sit for two, three weeks at a minimum. And, if after two weeks of sitting in bottles it doesn't taste perfect, let it sit for another two weeks, a month, or two months. Sometimes, particularly when the yeast didn't have ideal conditions during the initial ferment, it just takes them a little longer to clean up the beer, but they will almost always get there eventually. Just takes a little patience.
In the meantime, relax and have a homebrew. And before your next batch, plan some ways of keeping the temp down on your beer--the wet towel trick works pretty well, but you do have to change it periodically as it dries out.
Cheers.
The temps you referenced aren't exactly ideal--it's hard to know what the proper temp should be for your yeast if you don't know the exact strain, but 79F is pretty high for just about everything. What this means is that your yeast, which under cooler temperatures would probably produce a "cleaner" taste profile, probably generated more esters or off-flavors than they otherwise would. And when yeast ferment hot, they generally run through the sugars faster than they would at a cooler temperature, which is probably why you're not seeing much activity now.
However, this does NOT mean that your beer is ruined; in fact, it's probably just fine. I would put a wet towel around it and blow a fan on it to keep it as cool as you can manage (most ale yeasts ferment comfortably anywhere between about 63-72F, though some prefer cooler or warmer temps), and just let it sit for two, three weeks at a minimum. And, if after two weeks of sitting in bottles it doesn't taste perfect, let it sit for another two weeks, a month, or two months. Sometimes, particularly when the yeast didn't have ideal conditions during the initial ferment, it just takes them a little longer to clean up the beer, but they will almost always get there eventually. Just takes a little patience.
In the meantime, relax and have a homebrew. And before your next batch, plan some ways of keeping the temp down on your beer--the wet towel trick works pretty well, but you do have to change it periodically as it dries out.
Cheers.
HopZombie99
Well-Known Member
Well, this thread is indeed magical. It had been 48 hours and I started to get the worries.... I realize and accept that it is irrational after only 48 hours, but irrational fears are difficult to suppress. I decided that I would read a few forum threads and see if I could make myself feel better. I started at the beginning of the thread and read about 100 posts. Decided to go and check if I could see/hear any bubbling. Couldn't. Grabbed a home brew while I was in the kitchen and read to about post #200. As it has been unseasonably cold the last couple days, I decided to take off the 3 fleece jackets I dressed my fermenter in and bring it into the living area as it was a bit warmer. Also decided to give it a bit of a swirl for good measure. I continued to drink my home brew and started to consider what kind of yeast I would re-pitch with. While I was reading post #240, the airlock gave me a sturdy, reassuring bubble.
Thanks for the distraction this thread has given me. All I really needed to do was DWRAHAHB. I will go to bed tonight knowing that the yeasties are busy at work and I will I rest a peaceful sleep.
EDIT: I have heard the airlock bubble three times while writing up this post.
Going against the advice of others at the local brew shop, I (a beginner, and on my third brew) decided to try a Czech pilsner since I love the beer and I have an empty kegarator to ferment in. I used a white labs liquid yeast and pitched it with what seemed like proper aeration and a temp around 70, I then slowly transferred it to a temp of about 48-50 degrees, but after 3 days I still see no bubbling. The fridge did get a in the mid 40's for about 12 hours, but I quickly turned it down to reach 50 degrees again. Should I try pitching another vial of white labs yeast? I didn't use a starter, but the guys at the local shop said that it shouldn't be necessary since white labs has a high count. Thoughts?
Mo
Mo
jerrodm
Well-Known Member
Pitch a starter. To figure out how big, go here: http://www.mrmalty.com/calc/calc.html
And make sure you're specifying that it's a lager, not an ale. My guess is you'll need at least a 1.5L starter.
And make sure you're specifying that it's a lager, not an ale. My guess is you'll need at least a 1.5L starter.
Peak0db
New Member
I'm brewing a Scottish ale problem is fermentation started right away went great for 2 days then faltered after waiting it out for 9 days I figured I would move it to a secondary carboy still nothing . Should I try pitching yeast again to see if I can jump start fermentation any help would be appreciated ?
Peak0db said:
You need to check gravity. It could be done already.
TDirgins
Active Member
This thread cracks me up. I brewed White House Honey Porter from a kit on Saturday around noon. (this is my third brew) Pitched and placed my fermentation bucket in a swamp cooler since my basement is a little warm. No activity as of 9 p.m. last night. (57 hours). Started reading this thread to convinve myself not to panic. Gave the bucket a little rock and apparently unleashed Mt Vesuvius! Air Lock immediately filled with amber-y goodness and the excess threatened to blow off the airlock (and the lid).
My advice, like many others: be patient!
My advice, like many others: be patient!
MattsFlyShop
Well-Known Member
I did a Brown Ale on Sunday Night (first brew in 20+ years), I started the Yeast as directed, and in as little as an hour I had bubbles, now at 36 Hrs, still a bubble every second to a second and a half, the fermenter was at 65* last night when I lasered it. I have about a half inch to an inch of foam on top, and the escaping gasses smell like good beer, I am so glad I picked this hobby back up!
TDirgins said:
The airlock is a poor measure in a carboy but you can't go by it at all in a bucket. Too much gas escapes around the lid. Glad it worked out for you!
Ogri
Well-Known Member
Having a bit of a crisis myself right now. Brewed an IPA on Sunday. Partial boil, cooled off to about 74-75F and pitched yeast, S-04, put into swamp cooler, next morning temp was 60-62F and no signs of fermentation or any krauzen. Been pretty much the same through to this morning, wednesday. Tried warming it up a little yesterday and the fermometer on the bucket was showing 62-64F and, again, no real signs of action so this morning I turned up the electric blanket type thing wrapped around the fermenter a bit higher and warmed it up a bit more, maybe around 66F. Left it with a blanket for insulation over the top and turned off the heat. Hoping that there's some action started when I get back this evening or I'm going to consider re-pitching.
Really hoping that, now I've written this in this thread, when I get home tonight it's going ballistic and the fermenter temp is still around the mid 60s:rockin:
Really hoping that, now I've written this in this thread, when I get home tonight it's going ballistic and the fermenter temp is still around the mid 60s:rockin:
Having a bit of a crisis myself right now. Brewed an IPA on Sunday. Partial boil, cooled off to about 74-75F and pitched yeast, S-04, put into swamp cooler, next morning temp was 60-62F and no signs of fermentation or any krauzen. Been pretty much the same through to this morning, wednesday. Tried warming it up a little yesterday and the fermometer on the bucket was showing 62-64F and, again, no real signs of action so this morning I turned up the electric blanket type thing wrapped around the fermenter a bit higher and warmed it up a bit more, maybe around 66F. Left it with a blanket for insulation over the top and turned off the heat. Hoping that there's some action started when I get back this evening or I'm going to consider re-pitching.
Really hoping that, now I've written this in this thread, when I get home tonight it's going ballistic and the fermenter temp is still around the mid 60s:rockin:
I found a long time ago that hydrating my yeast (S-04) at the beginning of my brew session in lukewarm water, made a HUGE difference in the fermentation reaction time. Session ale or Double IPA alike, hydrating those yeast cells with clean warm water plumps them up nicely and gets them ready to tackle those sugars. Kind of like stretching a balloon before you blow it up.
Ogri
Well-Known Member
I found a long time ago that hydrating my yeast (S-04) at the beginning of my brew session in lukewarm water, made a HUGE difference in the fermentation reaction time. Session ale or Double IPA alike, hydrating those yeast cells with clean warm water plumps them up nicely and gets them ready to tackle those sugars. Kind of like stretching a balloon before you blow it up.
Have always had pretty spectacular krauzen action from anywhere within 8 to 24 hours, maybe once it took about 48 before taking off like a rocket, until this. When I got home last night it had actually started getting a very light sprinkling of krauzen forming. It's still the least dynamic attenuation I've ever witnessed, so far. I've got the fermenter sitting at 64-66F right now and I'd imagine that when I get home tonight things might well be starting to rock and roll in a manner that I'm more familiar with regards krauzen. Still, 4 whole days in and I'd bet it hasn't even attenuated a 1/10th of what it should eventually. At least the temps are low so I can always raise them bit by bit.
Previously just sprinkled my dry yeast on top and then mixed in whilst aerating. Think I'll give rehydrating a shot in my next brew, either that or just go the whole hog and do a starter. I know most people use DME for their starters, but is regular cane sugar and water inadvisable to use as a starter wort??
Never do a starter on dry yeast. If MrMalty suggests more than 1 pack, just buy another pack. Dry yeast is packaged at its peak so making a starter with them will actually deplete their reserves.
MattsFlyShop
Well-Known Member
After 4 days the English Brown Ale has stopped perculating, and is holding a steady pressure keeping the airlock on it's toes... I might let it sit for another week or I might transfer it into a Secondary on Sunday when I brew a Belgian Wheat, it all depends on if there's some pressure in the fermenter still. Of one thing I'm sure; I'm a lot more patient this time around than when I tried this 20 years ago... and those Beers were fantastic... I can only imagine how these are going to turn out, I fear that tmy first rewarding swallow will turn my lovely Bride into a Homebrew Widow...
Ogri
Well-Known Member
Thanks for the heads up. I'll just try re-hydrating and pitch.
BTW, the current batch finally took off
. So that took from Sunday afternoon to Wednesday evening, a little longer than 72 hours, to show even the slightest signs of progress but last night, Thursday, I got home and was treated to a full krauzen of about 3 or 4 inches deep covering the surface in the bucket. Fermometer holding steady at 64 to 66F.
Hah, I have to remember that before doing anything, just make sure your bung is tight! Got to the point of pitching a tad more yeast with some sugar solution only to realise that all the activity had slightly dislodged the bung and therefore the airlock wasn't bubbling...
