Fermentation?

[USAF_CAVEMAN]

Well, last night me and a buddy brewed a christmas ale and ill have to say it will be the last time i use a crappy walmart thermometer. After an hour boil i used my worm to cool down the wart. My thermometer dropped down to 135 degrees and stuck. When i would periodically check on it i would feel the beer and it was cold to the touch so i pulled it and put it in the fermenter. It didnt feel like there was anyway the beer would be over 80 degrees so i pitched the yeast agitated it and put the airlock on. My OG was 1.075. When i checked this morning there was no activity in my airlock. I know this isnt a direct representation that fermentation is happening but just curious what you guys thoughts are. I may have pitched to hot but like i said it was cold to the touch. I should buy a thermapen and be done with it lol

 

[KGB09]

If you pitched warm that would encourage vigorous fermentation. Sounds like you may have pitched cool. That would explain the slow start up. BUT there are a lot of other factors that would account for slow airlock activitie.

 

[USAF_CAVEMAN]

So just an update...i went back to check and there was beer in my airlock. lol Its fermenting like crazy now...i cleaning out the airlock and should be good to go.

Another question, If my OG is 1.075 will one Wyeast pack be enough or will i need additional yeast pack.

 

[KGB09]

How many gallons?

 

[USAF_CAVEMAN]

5 gal. and i used my carboy as my primary this time...hopefully thats not a problem. I am fairly new to AG

 

[KGB09]

I think your pitch rate will be fine. On a different note, what is the size of your carboy? I'm guessing it's a 5 gallon carboy and that's why the yeast h a d bubbled through the airlock. If that's the case I would suggest a blow-off tube. The little holes in the airlock can become plugged up and then dry as the head dies down not allowing CO2 to escape. Pressure builds and bam violent fermentation. I had beer hit my 12 foot ceiling when I first started.

 

[Hoppity]

I had a clogged airlock shear a Carboy once. Good thing it was in basement bathtub.

 

[USAF_CAVEMAN]

Yea dude thanks...Definitely had me hauling but to fashion a blow off tube. Ill post some pictures of my ghetto set up. Live and learn

 

[USAF_CAVEMAN]

 

[USAF_CAVEMAN]

I had to think of something quick...do you guys see any problems with this?

 

[jimyson]

That's what I use for a blowoff. The bottom of a 3-piece and a 1/2" tube. I am really wanting to move to a carboy cap though, just need to order some for my 6.5 gallon threaded carboy.

 

[USAF_CAVEMAN]

Just an update i decided to just use a bucket since there is a lot of beer foam because my DA decided to use a 5 gal carboy lol

 

[USAF_CAVEMAN]

With having all this run off will it effect my beer?

 

[jimyson]

What, the krausen leaving the carboy? If so, nope.

 

[USAF_CAVEMAN]

Thanks, jimyson.

 

[jimyson]

And on the yeast note, with a 1.075 OG, a starter would be best. Even if the smack pack had enough cells right out of the gate (which it doesn't), pitching into a high gravity without a little rousing isn't preferable. Check out Mr Malty for yourself.

 

[USAF_CAVEMAN]

So if the smack pack doesnt have enough cells then what do you recommend? Adding another smack pack? If i dont add anymore cells how will it affect the beer?

 

[glugglug]

For this batch just roll with what you've got. Next time make a starter and get a better thermometer, and perhaps a backup. I use a $15 digital thermometer that you can calibrate.

Blow off setup looks good.

 

[fearwig]

So if the smack pack doesnt have enough cells then what do you recommend? Adding another smack pack? If i dont add anymore cells how will it affect the beer?

A starter, like he said. If you have lme or dme mix it to 2qts, 1.030-40, boil to sterilize and pitch when cool. Shake it to aerate whenever you think about it over the next 12-18hrs, then pitch it into your wort.

Underpitch tends to lead to less pleasant phenolic flavors, same as most yeast stress. Probably won't be that bad at this gravity.

 

[USAF_CAVEMAN]

Ok cool. I guess ill just have to start doing yeast starters. I was surprised to see how high my OG was. Hopefully this underpitch doesnt put off a bunch of off flavors.

 

[MindenMan]

I agree with a 1.075 O.G., one smack pack would be marginal at best. If you brew a lot of beer using the same yeast, ( like I do) buy a smack pack and make enough starter to split into batches; i.e., start with a two cup starter, split it in half, put one cup in the fridge, and use the other cup to turn into a one quart starter and pitch. I have been using the same original yeast for a very long time, and it saves $8.00 per batch. If you are careful about your fermentation temperatures, off flavors will be minimized.

 

[USAF_CAVEMAN]

Thanks! I will def be making yeast starters from now on. Hopefully i will be able to get to my FG of 1.016. The recipe i used said the OG should be around 1.065 so im not sure how i was getting around 1.075. They do say however that these gravities can sway when doing an all grain batch.

 

[jimyson]

Thanks! I will def be making yeast starters from now on. Hopefully i will be able to get to my FG of 1.016. The recipe i used said the OG should be around 1.065 so im not sure how i was getting around 1.075. They do say however that these gravities can sway when doing an all grain batch.

Definitely use the Mr Malty calculator. Here is a good article to give you a good start. http://www.mrmalty.com/pitching.php

It's are to say why your OG was high. Could be a number of things. The ratio of grain to water, the method of sparging, the amount of boil-off, etc. Keep notes though and maybe even use software to help track the brew session details so you can adjust for the next batch.

At the end of the day, I'm sure the beer will taste just fine.

 

[fearwig]

Yeah, underpitch is such a common problem, mostly due to yeast manufacturers' packaging, and plenty of ok beer is made that way, but I do recommend pitching a little cooler than you planned and bringing it up over time to finish, it seems to minimize stress. A too-hot fermentation *and* underpitch bright me some gross early beers.

 

[T29]

Pitching to hot 80-85 might give it a bit of a different flavour but it wont bother the yeast to much. delay it a bit maybe but nothing else. the high OG might be due to the high temp of the wort. ?


I pitched my IPA 3 days ago and my thermometer was pooched and the wort was to hot, started fermenting like crazy in 13 hours and looks fine. might be a slight flavour change compared to my other ones but who knows. once its bottled i can compare to my last one

 

[Hello]

If you find your FG isn't where it should be and it is too far, I would pitch another packet of yeast. I understood a smack pack to have less cells and with that OG, I can't see how that is even enough to carry on with fermentation.

As for your blowoff, the bucket is good but prior where you had your pitcher, I've always been told to put the pitcher below so the air doesn't have to climb as much. It seemed to make sense to me.

 

[fearwig]

If you find your FG isn't where it should be and it is too far, I would pitch another packet of yeast. I understood a smack pack to have less cells and with that OG, I can't see how that is even enough to carry on with fermentation.

As for your blowoff, the bucket is good but prior where you had your pitcher, I've always been told to put the pitcher below so the air doesn't have to climb as much. It seemed to make sense to me.

With that OG you won't be looking at stress from high final alcohol, just stress flavors from too much cell reproduction. I don't think you'll have an attenuation problem on this batch with a normal strain. I also wouldn't stress about blowoff placement because vigorous fermentation is going to make positive pressure from co2.

 

[fearwig]

Pitching to hot 80-85 might give it a bit of a different flavour but it wont bother the yeast to much. delay it a bit maybe but nothing else. the high OG might be due to the high temp of the wort. ?

I pitched my IPA 3 days ago and my thermometer was pooched and the wort was to hot, started fermenting like crazy in 13 hours and looks fine. might be a slight flavour change compared to my other ones but who knows. once its bottled i can compare to my last one

The yeast will love it! Their favorite temperatures are ones where they make nasty flavors. You probably won't be as happy, at least not if you don't cool it quick after pitch. You will also blow off like crazy, which seems messy and senseless. For whatever reason people love to see fermentation take off right away, though, so they pitch in the 70s all the time.

 

[USAF_CAVEMAN]

Thanks guys for all your feedback. If it wasnt for this forum i would be lost lol