Fermentation help

[jksports90]

I want to point out that I am new to brewing and have only brewed about 5 batches. I am making an Andes mint chocolate stout. I boiled my grains for an hour at 156-165. After that I pulled the grains out and cranked up the stove to high so I can get the rumbling boil. That was anywhere from 190-200 degrees if I remember right. Dropped my hips in for the whole 60 minute boil, my cocoa powder in the last 5 minutes and my peppermint bags in the last ten. After bringing everything to a cool 80 degrees, I then pitched my yeast. I had to leave the next day for thanksgiving and wasn't able to watch the fermentation process. I came back 3.5 days later and see no movement. However I do see Krausen on the sides of my carboy but not sure if that could be yeast buildup for when I pitched it. Plus, the airlock on the top has not bubbled nor does it have a strong odor like my past brews. Someone please help. I was wondering if I need to add sugar to activate the yeast? I have sugar pellets you put in the bottles to have the right sugar for bottling fermentation. I could really use some advice. Thanks!

 

[bigmike99]

It's probably fine. I usually don't check gravity until 10 days at the earliest now.

What was the SG and did you rehydrate or do a starter for the yeast?

 

[trussell]

80 is a bit of a high pitch temp. Did you aerate?

 

[JimRausch]

It's very likely that the visible fermentation is complete after 3.5 days. Only one way to find out though- take a SG.
But as you probably have figured out, the end of visible fermentation is not the end of fermentation. The yeast will continue to work slowly and uneventfully until completion over the next week or two.

 

[Bobcatbrewing42]

I'm sure that you meant "steeped" instead of boiled at 156-165. What kind of yeast did you use? Some would be done after 3.5 days but shouldn't be completely flocculated that soon. Adding sugar sounds unnecessary for stout. They have plenty of grain up front. Check your gravity. If it is under about 1020 your yeast is probably done. Have you roused the yeast?
BTW- I love my "Beer Smith" for recipe design and keeping everything like gravities straight.

 

[user 125772]

Yep, sanitize your hydrometer, drop it in and have a look.
I suspect it's mostly done at this point, but you never know until you measure it.

 

[govner1]

80° is definitely high for pitching. What yeast? Also what temp control do you/did you use in your absence?
As others have suggested, take a hydrometer reading.

 

[jksports90]

I'm sure that you meant "steeped" instead of boiled at 156-165. What kind of yeast did you use? Some would be done after 3.5 days but shouldn't be completely flocculated that soon. Adding sugar sounds unnecessary for stout. They have plenty of grain up front. Check your gravity. If it is under about 1020 your yeast is probably done. Have you roused the yeast?

BTW- I love my "Beer Smith" for recipe design and keeping everything like gravities straight.

Thank you all for responding. I did mean steeped and thank you fir correcting me. My Gravity was at 1.030 before I pitched the yeast. I pitched "white labs Irish ale liquid yeast". I have also not "roused" the yeast. Does that mean stir it up? Sorry for all the questions, I'm still learning.

 

[dkeller12]

Take a gravity reading and report back. Gravity readings will tell you what did or didn't happen.


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[jksports90]

Take a gravity reading and report back. Gravity readings will tell you what did or didn't happen.


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1.010 is my gravity reading. I was at 1.030 to start. Feedback please

 

[jksports90]

Yep, sanitize your hydrometer, drop it in and have a look.
I suspect it's mostly done at this point, but you never know until you measure it.

1.010 is my gravity reading. I was at 1.030 to start. Feedback please

 

[bigmike99]

1.03 is a very low starting point. You sure about that one? What was the temp you took the original reading? You're looking at about a 3% abv beer here if your reading are correct.

Anything go wrong during the brewday? You're own recipe or a kit (don't remember if you mentioned that).

 

[jksports90]

1.03 is a very low starting point. You sure about that one? What was the temp you took the original reading? You're looking at about a 3% abv beer here if your reading are correct.

Anything go wrong during the brewday? You're own recipe or a kit (don't remember if you mentioned that).

I don't think I did anything wrong or my gravity reading. I don't want a 3% abv of course so is there anything I can do! This was a recipe I found on this forum that I wanted to try. Why would I have such a low gravity reading? Thanks!

 

[dkeller12]

1.010 is my gravity reading. I was at 1.030 to start. Feedback please

Then it is fermented and your yeast did what they were supposed to. Now the issue is the low OG. Can you post the recipe you used or a link to the recipe so we can see what you used?



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[jksports90]

Then it is fermented and your yeast did what they were supposed to. Now the issue is the low OG. Can you post the recipe you used or a link to the recipe so we can see what you used?



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Andes Mint Chocolate Stout https://www.homebrewtalk.com/showthread.php?t=207277

 

[jksports90]

Then it is fermented and your yeast did what they were supposed to. Now the issue is the low OG. Can you post the recipe you used or a link to the recipe so we can see what you used?



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Can I do anything to increase the abv? Keep in mind it hasn't even been a week fermenting. Tuesday will be 7 days.

 

[dkeller12]

Can I do anything to increase the abv? Keep in mind it hasn't even been a week fermenting. Tuesday will be 7 days.

I have never done it, but you can add sugar to the fermenter if you really feel the need. As long as the yeast are alive and healthy they will eat it up, but you are now risking changing the flavor profile of the beer you were shooting for. Priming sugar IMO would be the best option if you go that route, but to be honest, I would leave it as it is and have a very low ABV beer that you learned something from.

Have you tasted it at all? If so. How does it taste?


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[dkeller12]

Andes Mint Chocolate Stout https://www.homebrewtalk.com/showthread.php?t=207277

With this grain bill, you should be near 1.048 based on Beersmith. If you didn't get a good enough boil you may not have concentrated the wort enough to increase the gravity to the proper post boil gravity and the extra water is thinning it out. Do you recall you pre and post boil volumes? How much is in the fermenter?


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[jksports90]

I have never done it, but you can add sugar to the fermenter if you really feel the need. As long as the yeast are alive and healthy they will eat it up, but you are now risking changing the flavor profile of the beer you were shooting for. Priming sugar IMO would be the best option if you go that route, but to be honest, I would leave it as it is and have a very low ABV beer that you learned something from.

Have you tasted it at all? If so. How does it taste?


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It tastes good and I think I'll do what you said and leave the beer as is because I don't want to ruin it if that's what you think could happen.

 

[jksports90]

With this grain bill, you should be near 1.048 based on Beersmith. If you didn't get a good enough boil you may not have concentrated the wort enough to increase the gravity to the proper post boil gravity and the extra water is thinning it out. Do you recall you pre and post boil volumes? How much is in the fermenter?


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I honestly can't remember exactly. I think I steeped the boil in 3 gallons. It currently has about 5.5