Fermentation Help

[Tarkin]

Hey all,

I pitched American Ale 1056 yeast into my IPA on Sunday. It's been in the primary fermenter bucket with a blow out tube.

The tubing has condensation and I peeked under the lid today to spot some Krausen but it didn't seem to be really gurgling.

So, we are going on the third day in primary. Should I be concerned that the yeast isn't doing it's job? Should I pitch more yeast? I sort of was expecting blow out or a lot of noticeable fermenting. I'm new to brewing and new to using a bucket instead of carboy so I'm not used to all the extra space in the bucket.

Anyway, anyone have any thoughts?

 

[kh54s10]

It it probably going fine. Wait until day 10-14 and take a gravity reading, then another on day 12-17, if they are the same you can bottle the beer.

Did you make a starter? How old was the yeast? What was the OG of the beer? What temperature is the fermenting wort?

 

[Tarkin]

Thanks. I am planning on secondary so I'll need to transfer before then.

I didn't make a starter (not sure I know what that is). I purchased the yeast the same day but one of the nutrients bladders didn't break - I don't think that's a big deal though.

The room is around 74 degrees the primary fermenter says it's closer to 78 degrees. I presume this means it's fermenting?

I believe the OG was 1.17.

Note: sorry the original post doesn't seem clear - there is krausen in the fermenter, just not seemingly really active gurgling.

 

[JonM]

One pack of 1056 for a 1.170 beer is a pretty big under pitch. The yeast is struggling for sure. I'd throw in a couple packs of US-05 right away. You also should get the temp down to the mid-60s.

 

[55x11]

Thanks. I am planning on secondary so I'll need to transfer before then.

I didn't make a starter (not sure I know what that is). I purchased the yeast the same day but one of the nutrients bladders didn't break - I don't think that's a big deal though.

The room is around 74 degrees the primary fermenter says it's closer to 78 degrees. I presume this means it's fermenting?

I believe the OG was 1.17.

Note: sorry the original post doesn't seem clear - there is krausen in the fermenter, just not seemingly really active gurgling.

I hope you mean OG=1.070? No way it's 1.170.
I think your fermenter is not well sealed. Krausen means yeast is generating CO2, but it may be escaping by other means.
78F is way too high for "clean", good fermentation.

 

[Tarkin]

One pack of 1056 for a 1.170 beer is a pretty big under pitch. The yeast is struggling for sure. I'd throw in a couple packs of US-05 right away. You also should get the temp down to the mid-60s.

sorry, i think that's suppose to be OG 1.070 or 1.080. There's no way it was 1.17 - that would be insane right?

 

[Tarkin]

I hope you mean OG=1.070? No way it's 1.170.
I think your fermenter is not well sealed. Krausen means yeast is generating CO2, but it may be escaping by other means.
78F is way too high for "clean", good fermentation.

Right! (on that OG)

I checked the lid seal a couple times. It's as closed as possible and the tubing seems tight to the grommit - it's in distilled water too. Should I put a fan directly on the fermenter to cool it?

 

[flars]

Thanks. I am planning on secondary so I'll need to transfer before then.

I didn't make a starter (not sure I know what that is). I purchased the yeast the same day but one of the nutrients bladders didn't break - I don't think that's a big deal though.

The room is around 74 degrees the primary fermenter says it's closer to 78 degrees. I presume this means it's fermenting?

I believe the OG was 1.17.

Note: sorry the original post doesn't seem clear - there is krausen in the fermenter, just not seemingly really active gurgling.

Is this IPA the recipe posted on 8-10-2016? With 9 pounds of DME your OG would be around 1.080.

It was a underpitch of the yeast. Most likely too late to pitch more yeast because of the current alcohol content of the wort. The fermentation temperature is quite high for WY 1056. A simple swamp cooler will help keep the temperature of the fermenting wort down. It is my personal preference to not let the wort go above 72°F during active fermentation with WY 1056.

The simplest starter for propagating extra yeast is the shake and swirl method. Prepare a 1.040 wort. Add the yeast when the yeast and the wort is at room temperature. Shake and swirl every time you or someone else walks by it.

 

[Tarkin]

Is this IPA the recipe posted on 8-10-2016? With 9 pounds of DME your OG would be around 1.080.

It was a underpitch of the yeast. Most likely too late to pitch more yeast because of the current alcohol content of the wort. The fermentation temperature is quite high for WY 1056. A simple swamp cooler will help keep the temperature of the fermenting wort down. It is my personal preference to not let the wort go above 72°F during active fermentation with WY 1056.

The simplest starter for propagating extra yeast is the shake and swirl method. Prepare a 1.040 wort. Add the yeast when the yeast and the wort is at room temperature. Shake and swirl every time you or someone else walks by it.

Okay thanks everyone.

So too late to pitch more yeast. Should I let it in primary longer or what else can I do to make sure this puppy turns out?

Should I still add more yeast?

 

[flars]

I would definitely leave this one in the fermentor for three weeks. Don't even bother with more SG readings until then. Time may heal some of the wounds.

 

[Tarkin]

Ok. I have it sitting in primary. I'll rack to 2ndary when krausen drops and leave for extra time before dry hopping and bottling.

Thanks for trying to salvage my terrible mistakes, guys

 

[flars]

Ok. I have it sitting in primary. I'll rack to 2ndary when krausen drops and leave for extra time before dry hopping and bottling.

Thanks for trying to salvage my terrible mistakes, guys

Give your beer extra time in the primary. Remaining on the yeast cake may help clean up some of the off flavors which may be present. Despite what the kit instructions say, you can dry hop in the primary. Dry hopping in the primary is my preference for an IPA.