First brew fail...no alcohol

[Diablo42]

First brew taste good but no alcohol, not sure if yeast was bad or maybe I killed it. Was wondering if I could re ferment it.

 

[Tim H]

What yeast did you use, and did you actually see signs of active fermentation (bubbles in your airlock?).

Also, how long has it been since you started to ferment it? 3 days, 3 weeks? This can impact the decision to re-pitch yeast.

 

[RM-MN]

How did you determine that your brew has no alcohol? I find that wort tastes terrible but once the yeast have worked on it the beer tastes good.

 

[lump42]

Agreed, it's easy to miss fermentation activity. It can finish in a day or two. Hydrometers are the cheapest and surest way of measuring fermentation activity. Lack of airlock activity doesn't constitute a lack of fermentation. Buckets lids are notoriously leaky. Carboy bungs, if put in wet, are prone to slipping loose.

A little more information may be helpful.

 

[Diablo42]

Old school bucket with sheet on top, co2 sits on top of brew because it weighs more than oxygen. No alcohol guy drinking it told me.

 

[jrgtr42]

Can you provide your recipe, procedure and how you determined there was no alcohol?
That'll help diagnose the issue and how to fix it if possible, and correct in the future.

 

[Diablo42]

Can you provide your recipe, procedure and how you determined there was no alcohol?
That'll help diagnose the issue and how to fix it if possible, and correct in the future.

Was just can of LME with yeast, and dextrose(2lb I think) put it in bucket at 20c and let it sit for a week then primed and bottled and let it sit for 2 weeks.

 

[lump42]

Old school bucket with sheet on top, co2 sits on top of brew because it weighs more than oxygen. No alcohol guy drinking it told me.

The blanket of CO2 is a myth. It's not like oil and water (that's both polar/nonpolar situation). If there is active fermentation it will produce enough co2 to continuously purge the headspace. Once fermentation slows air will begin to mix.

If it's in a bucket, is there a ring of junk about an inch or so above the liquid line? That would indicate that krausen was present and fermentation has already happened.

 

[lump42]

Was just can of LME with yeast, and dextrose(2lb I think) put it in bucket at 20c and let it sit for a week then primed and bottled and let it sit for 2 weeks.

Hopped LME or not? Unhopped lme may still taste good if unfermented. I find unfermented hopped wort, is unpleasantly bitter t the back of my throat.

 

[Diablo42]

The blanket of CO2 is a myth. It's not like oil and water (that's both polar/nonpolar situation). If there is active fermentation it will produce enough co2 to continuously purge the headspace. Once fermentation slows air will begin to mix.

If it's in a bucket, is there a ring of junk about an inch or so above the liquid line? That would indicate that krausen was present and fermentation has already happened.

I made 2 batches one had foam on top the one with no alcohol had very little

 

[balrog]

Does it taste the same as when you mixed it up and put it in the bucket, like sugar water?
As @lump42 said, was there a ring around the top ?

 

[Diablo42]

What’s with this 5 post for 24 hours?
I’m gonna try some tonight to see if there is any alcohol in it couple of beer and I should be able to feel it.

 

[Dgallo]

I’m just stunned that some guy drinking your beer just goes”nope, def no alcohol in that” lol. Well he’s not a scientific instrument that can tell you that. You need to take gravity reading to determine that.

 

[balrog]

Measure a finished sample with hydrometer and refractometer and you can get approximate alcohol % (ABV).

 

[kh54s10]

Step back. Read this and start over. http://www.howtobrew.com/

Added: Read that and sorry that it sounds so crass but I do believe it will give you a better start.

 

[Tim H]

Also, I would recommend getting a proper lid that seals tight on your bucket (or get a cheap carboy). The less oxygen that gets in, the better the beer can tase. Simple things can have a big impact on your beer (good ingredients, proper equipment, not rushing the process.)

 

[davidabcd]

Unfortunately, there isn't enough information provided to properly advise on this. I do like the do-over idea above.
One point I noticed was that if a batch is just slow in fermenting, bottling after one week could mean trouble down the road.
Without specifics, I can't say whether or not you should try to ferment the batch in question.

 

[lump42]

Also, I would recommend getting a proper lid that seals tight on your bucket (or get a cheap carboy). The less oxygen that gets in, the better the beer can tase. Simple things can have a big impact on your beer (good ingredients, proper equipment, not rushing the process.)

Nothing wrong with open fermentation, but a lid is still important once the fermentation slows down to keep o2 and bugs out. I usually tie an old t-shirt or some cheese cloth over mine, I ferment in the basement and always have issues with vinegar and drain flies.

 

[DVCNick]

If you bottled early, you might have bombs on your hands.
I'd strongly consider dumping everything now and starting over if you have no more info than has been provided so far.

Before next time, get a hydrometer, as before and after samples will show the alcohol level and also let you know for sure when you are ready to bottle... anything else is pretty much idle speculation.

 

[Qhrumphf]

Sorry lads, but I'm not buying it. This stinks of troll.

 

[WBB]

Maybe he had a couple of the beers and is feeling it. I’m drinking a Trillium DDH Stillings Street and I’m feeling it. Might crack an OH next and then maybe a TH. Then the wife will be feeling it too!

 

[Diablo42]

Was a brew Canada light beer kit with 2lb of dextrose. Drank 4 last night and felt it a little. May be lower than 4% tho. Primed it with 1/4 tea dextrose per bottle, think it could of took 1/2 because it’s a bit flat.

 

[kh54s10]

Was a brew Canada light beer kit with 2lb of dextrose. Drank 4 last night and felt it a little. May be lower than 4% tho. Primed it with 1/4 tea dextrose per bottle, think it could of took 1/2 because it’s a bit flat.

That kit/recipe was probably intended to be low alcohol. Keep reading, this site gives a wealth of knowledge alone, but look at other resources. Then, get another kit and keep brewing.

 

[CascadesBrewer]

Was a brew Canada light beer kit with 2lb of dextrose. Drank 4 last night and felt it a little. May be lower than 4% tho. Primed it with 1/4 tea dextrose per bottle, think it could of took 1/2 because it’s a bit flat.

I am not sure how much volume you had into your fermenter, but a can of this (https://www.ontariobeerkegs.com/Brew_Canada_Beer_Kit_Light_p/brew-canada-light-beer-kit.htm) and 2 lbs of Dextrose in a 23L/6gals would yield a 1.040 OG...which would likely ferment out to something close to 4% to 4.5%. If the beer had not fermented it would be cloying sweet, and really nothing like beer.

 

[Diablo42]

I am not sure how much volume you had into your fermenter, but a can of this (https://www.ontariobeerkegs.com/Brew_Canada_Beer_Kit_Light_p/brew-canada-light-beer-kit.htm) and 2 lbs of Dextrose in a 23L/6gals would yield a 1.040 OG...which would likely ferment out to something close too 4% to 4.5%. If the beer had not fermented it would be cloying sweet, and really nothing like beer.

Yeah it’s not sweet, maybe there is 4%, guess I’ll have to test gravity next time to be sure