Float system interferring with fermentation.

[beervoid]

Is it possible that if there is a float system in a keg it interferes with fermentation and forming of krausen?

I've just pitched an adequate amount of wyeast 1318 which normally takes off within 1 day.
It's been over 36hours now and I've not seen any airlock activity.

I've opened up the keg to see if any krausen was formed but there was nothing.
The only thing im doing different from my other brews is that I've put a DIY floating device which has a stainless steel float in the wort.

Thank you

 

[mongoose33]

I can't imagine how a float system like that would interfere with fermentation--assuming that it was properly cleaned and sanitized prior to its installation in the thread.

Did you clean that float and associated tubing etc. before you used it? Or perhaps just sanitized it?

If you're confident that the device was properly cleaned and sanitized, then I can't see how it could influence fermentation. Must be something else--maybe the yeast wasn't viable, did you oxygenate enough, temperature at pitch was correct, I'm sure you know the things to check.

 

[beervoid]

Ok, yes it's a brand new float I washed it and everything is sanitized.
I was just curious if objects floating on the top would obstruct forming of krausen.
Thanks!

 

[Bobby_M]

Krausen is a byproduct of fermentation not the cause. More likely a yeast health or quantity issue.

 

[Veets]

Never had a problem due to the float, and I do the same thing as you, brewing in a keg with a DIY floating dip tube. I'd bet that the problem is your keg isn't sealed properly. So the CO2 is leaking out somewhere other than the airlock. Try re-seating your lid.

 

[Mer-man]

I use a float on every batch. That's not your problem unless you made it out of asbestos

 

[beervoid]

Im actually using a blowoff tube. That has stopped bubbling now. I pitched some leftover slurry just in case.
Now a day later (3 days post pitch) still no bubbling.

 

[beervoid]

I can definately smell co2. Lid properly seated.
The yeast in questions is wyeast 1318 which is known as a heavy top cropper.

 

[RM-MN]

Ok, yes it's a brand new float I washed it and everything is sanitized.
I was just curious if objects floating on the top would obstruct forming of krausen.
Thanks!

How well did you rinse it after washing and sanitizing it and what did you use to sanitize? Any soap residue will kill the heading on a glass of beer and I presume that soap could also prevent the formation of krausen.

 

[shoengine]

So initially it was not bubbling, then it started and now it stopped again?

 

[beervoid]

How well did you rinse it after washing and sanitizing it and what did you use to sanitize? Any soap residue will kill the heading on a glass of beer and I presume that soap could also prevent the formation of krausen.

Just rinsed it with water, after that put sanitizer in the keg and pushed it out through the float.

 

[beervoid]

So initially it was not bubbling, then it started and now it stopped again?

Yes.

 

[kh54s10]

If it was bubbling, that was probably fermentation. What are your concerns? No blow off? If that is the case, it is not really a concern. Have you opened it to look for krausen? Have you taken any gravity readings?

 

[beervoid]

Just took a gravity reading it went from 1.070 to 1.014.
Expected gravity was 1.016
So it fermented out very fast. Taste is strange some weird chemical sour tang to it.
I have to conclude my harvested yeast somehow got infected?
It smelled lightly sour when I first opened my jar with top crop harvested yeast. But after letting it air it smelled ok.
Is it possible for an infection to ferment it out so fast?

 

[kh54s10]

From what I have read further fermentation by infectious organisms are usually really SLOW.

What temperature did the wort reach at the height of fermentation? Too warm would make fermentation faster and could be the source of off flavors.

 

[beervoid]

Not above 74f
I have a controlled fridge set at 64f if anything I might have pitched a bit colder.

Anyone else is of the opinion infections cant speed up fermentation?