Fermentation stopped after 2 days?

[Deathblooms8788]

Wow! You were really impatient weren't you! After all the advice you still bottled at 8 days unless I missed something. You also fermented warm.

Now wait at least 3 weeks before deciding that the beer is not carbonated.

With all the impatience I would not have high expectations for this one.

Brew more asap and try to be patient. You can make good beer but it will be better if you do not rush so much.

Well i wanted to rack to something else but I didn't have anything and I didn't want to just leave it. Next batch i am brewing is a partial mash pumpkin ale and I now have a glass carboy for second fermentation. I will be more patient on the next batch i promise :rockin:

 

[jesseroberge]

Well i wanted to rack to something else but I didn't have anything and I didn't want to just leave it. Next batch i am brewing is a partial mash pumpkin ale and I now have a glass carboy for second fermentation. I will be more patient on the next batch i promise :rockin:

Dude remember to never secondary unless you have to dry hop or add something to the beer as it ferments... Secondary fermenting is an old school technique that is less popular these days...

 

[Deathblooms8788]

Dude remember to never secondary unless you have to dry hop or add something to the beer as it ferments... Secondary fermenting is an old school technique that is less popular these days...

how can that even be true? Everyone talks about racking to a carboy if your doing an all grain and how it clarifies the beer. You just confused me lol

 

[jesseroberge]

Racking to secondary will only make you loise some beer in the transfer and risk infections because of the lack of Co2 in the head space of the secondary carboy

30 days in primary and 30 days in keg or bottle...

Start a thread on secondary or not and see what the others are saying, I'm no expert on the mater but followed their techniques and got amazing results

 

[Golddiggie]

how can that even be true? Everyone talks about racking to a carboy if your doing an all grain and how it clarifies the beer. You just confused me lol

Actually, very few people post that these days. IMO/IME, those that are still holding onto the old (and seriously outdated) thoughts and methods are either people that cannot change their method (for whatever reason) or use ingredients that force them to rack.

Using/selecting items to help it become even more clear (in primary) is really easy, IMO. Things like a yeast that flocculates better (at least a medium rating), giving the batch time to become clear (no need to transfer it, just leave it the F alone for the duration) and brewing smarter.

I even transfer via a CO2 push, which means the chances of getting oxidation is ridiculously low (CO2 blankets prevent oxidation, not infection). I also use proper sanitizing practices, so the chance of infection/contamination is also very low. I ONLY rack/transfer my mead batches during the process. Even then, it's months between transfers, and the mead is typically in process for at least 9-12 months. I will, occasionally, move my big beers to aging vessels, after being in primary for several weeks (or a few months) to age them on/with something. I have one that was brewed in December, and has been aging on oak since March (a 12% brew).

Don't start another thread about to secondary or not. Simply search the boards for those threads and you'll find a lot of them. It's something that's been done to death and back again already.

 

[Deathblooms8788]

So what do you think about primary fermentation in a glass carboy rather than a bucket? Does it matter? I know the bucket would probably be better because light can not get in but with the carboy you can see what's going on better

 

[Golddiggie]

So what do you think about primary fermentation in a glass carboy rather than a bucket? Does it matter? I know the bucket would probably be better because light can not get in but with the carboy you can see what's going on better

Size matters more than material does. That being said, a 6-6.5 gallon glass carboy will be more expensive than a bucket. Of course, I'm using neither carboy or bucket to ferment these days. I've graduated to using stainless fermenters (converted sanke kegs). No chance of breaking, melting, better handles built into them, etc...

 

[Brulosopher]

ok, why should i wait so long? does it improve the beer?

If after one week your FG is stable, you can certainly package it. I usually primary for 10 days on all sub-1.065 beers then cold condition/carbonate (force) for 3-7 days before serving... and enjoying. You can also give it 3+ weeks, if you really want...

 

[jesseroberge]

Size matters more than material does. That being said, a 6-6.5 gallon glass carboy will be more expensive than a bucket. Of course, I'm using neither carboy or bucket to ferment these days. I've graduated to using stainless fermenters (converted sanke kegs). No chance of breaking, melting, better handles built into them, etc...

No difference for the flavor of the beer dude just cooler to see the beer work in a glass or plastic carboy you won't want to cheat and peak by opening the lid on the bucket both are easy to clean with OxyClean

 

[jesseroberge]

If after one week your FG is stable, you can certainly package it. I usually primary for 10 days on all sub-1.065 beers then cold condition/carbonate (force) for 3-7 days before serving... and enjoying. You can also give it 3+ weeks, if you really want...

You want good brew JUST F***** wait 30 days your FG will be more than done and the flavors will be smack on spot

 

[Brulosopher]

You want good brew JUST F***** wait 30 days your FG will be more than done and the flavors will be smack on spot

You're more than welcome to my place for some beers anytime