Fermentation ended early

[Tony Leworthy]

So, first I live in Mexico, average temperature is 27-30, so raising temperatures is noty problem lol, cooling and maintaining lower temperatures is harder, because I am new to this not looking to get a fermenting fridge just yet.

My brew was an American blonde whole grain kit, few issues with cooling after the boil, took a long long time even with a ice bath,
Then I added one sachet of Kveik voss because of the Temps I am dealing with here, after transferring to a plastic fermentation container it started to bubble then a day later stopped!!
I had a starting ph of 5.5 and a SG of 1.10, a little low I think
I know this yeast is.fast but a day?

Should I take a second SG reading?

An advice? More yest? Sugar? Or.be patient

Thanks

 

[Jag75]

What was your OG ? 1.010??

 

[Tony Leworthy]

What was your OG ? 1.010??

Yes, this is my first brew, apart from cider which is easy lol

 

[Jag75]

Yes, this is my first brew, apart from cider which is easy lol

So normally that's what the average beer FG reaches . Can you post your recipe and your process. There was very little sugar if your gravity reading was correct , if it was a true reading then that be easily done even less then 24hrs.

 

[PCABrewing]

Did you take a second gravity reading since posting?

 

[Bobby_M]

If the OG was really 1.010 before adding yeast, you failed at converting the starch in the grain into sugar possibly due to a misunderstanding of how that works. Brewing from grain isn't difficult but you do need a baseline understanding of the chemistry or at least follow the instructions relatively closely. What did you do exactly?

 

[Tony Leworthy]

If the OG was really 1.010 before adding yeast, you failed at converting the starch in the grain into sugar possibly due to a misunderstanding of how that works. Brewing from grain isn't difficult but you do need a baseline understanding of the chemistry or at least follow the instructions relatively closely. What did you do exactly?

Yes, after reading similar issues I think my problem stemed from not being able to cool it quickly even in an ice bath, the problem here is the average temperature is 30c

So.any ideas of a rescue or is it a dump and start again,
But maybe I won't, this is not easy in these temps to control it

Thanks

 

[Tony B]

I’m pretty sure if you can post your brewing process here, you will quickly get an answer from the many knowledgeable brewers on this site.
What was the size of the batch? What equipment are you using? What was your mash temp? How did you mash? How long did you mash? Etc.

 

[shoengine]

Yes, after reading similar issues I think my problem stemed from not being able to cool it quickly even in an ice bath, the problem here is the average temperature is 30c

So.any ideas of a rescue or is it a dump and start again,
But maybe I won't, this is not easy in these temps to control it

Thanks

The ambient temps do nothing to affect your mash aside from making it easier to keep the temperatures up. Normal mash temps are around 63° C to 69° C. From there you increase the temp up to 100° C of course to boil it. If your initial gravity reading is accurate and was 1.010, like others have said you have issues with your mash. One you get that dialed in you can worry about cooling quickly for fermentation.

 

[AlexKay]

Maybe my brain isn’t working today, but can you really tell much about starch conversion from specific gravity? If the starch is in solution, it doesn’t much matter if the enzymes have taken the clippers to it or not. Abnormally low gravity would be from not hitting gelatinization temperature.

My non-enzymatic mashes at 5 C have gravities 1.010 or below. High-temperature (75 C) mashes have plenty of gravity, and then (intentionally) pathetic attenuation (30% or so) over the course of fermentation.

 

[Tony Leworthy]

So, first I live in Mexico, average temperature is 27-30, so raising temperatures is noty problem lol, cooling and maintaining lower temperatures is harder, because I am new to this not looking to get a fermenting fridge just yet.

My brew was an American blonde whole grain kit, few issues with cooling after the boil, took a long long time even with a ice bath,
Then I added one sachet of Kveik voss because of the Temps I am dealing with here, after transferring to a plastic fermentation container it started to bubble then a day later stopped!!
I had a starting ph of 5.5 and a SG of 1.10, a little low I think
I know this yeast is.fast but a day?

Should I take a second SG reading?

An advice? More yest? Sugar? Or.be patient

Thanks

So here is the instructions that came with the whole grain kit, I followed them closely, just switched out the yest due to the heat here,
And had to translate from Spanish to English

 

[Tony Leworthy]

The ambient temps do nothing to affect your mash aside from making it easier to keep the temperatures up. Normal mash temps are around 63° C to 69° C. From there you increase the temp up to 100° C of course to boil it. If your initial gravity reading is accurate and was 1.010, like others have said you have issues with your mash. One you get that dialed in you can worry about cooling quickly for fermentation.

Ok, good to know that I can brew here !! Maybe I will see if I can pick up a second hand fridge

 

[ncbrewer]

Any chance the grain wasn't crushed?

Second question: What was the mash temperature?