Has this ever happened to anyone else?

[Dopeybrew]

So I brewed up a batch of british bitters on friday, and since then no signs of active fermentation. No krausen, no airlock activity, no nothing. HOWEVER when I checked the gravity today(to make sure I didnt have DOA yeast) its fermenting along nicely. Started at 1.032 and is now at 1.016.

Fermentor temp: 65-67F
Yeast: Danstar Windsor Ale Yeast.
AG kit from NB

 

[Hello]

I wonder if you somehow missed the krausen? That is weird that krausen didn't form at all, not even a little? I've used that yeast and I got krausen so I too would be baffled.

 

[Dopeybrew]

Unless it appeared and disappeared in under 12 hours leaving no evidence of it having ever existed(no gunk on the walls of the BMB), I would say it has not.

 

[bruteforce]

Only time I've had that happen was with champagne yeast. Really bizarre. Less cleaning bonus though.

 

[Ladd]

That is weird. The only think I can think of is if there was any soap residue left behind on your brewing equipment from cleaning, it may have suppressed the krausen.

 

[DoctorMemory]

Yup. First time I brewed a Tripel, I got absolutely no krausen and no indication that anything was happening. More poignant because I was fermenting in a glass carboy specifically so I could watch it happen. Waited a week, re-pitched, waited another week, added a cup of corn sugar, nothing. Finally broke down and bought a wine thief so I could check the gravity and it was right where it should have finished up. So at least I had a happy ending to a disappointing story.

 

[unionrdr]

I had that happen with a Cooper's can I used as a base once. Maybe 1/4" of krausen, tops. Fermented out clean & clear.

 

[BansheeRider]

1032 OG is a very low gravity beer. It is likely you missed the fermentation. Also if you're using buckets you could have a leak, which would explain no airlock activity.

 

[Grinder12000]

1032 is super low and I'm not surprised at all at anything yeast does.


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[RonPopeil]

I'm with the gang here. 1.032 is so low you may not have had a proper krausen form. I've had a few starters of various strains do that. They form a bit of bubbles on top like a pepsi on ice but that's it.

 

[Dopeybrew]

Im using a glass big mouth.

The expected OG was 1035 so I barely missed my expected OG. The last time I brewed this I got a decent amount of fermentation out of it(its my house beer so I am familiar with what it usually does).

Here are the differences between the last time and this time it was brewed:
1. Changed from a swamp cooler to a dedicated temp controlled ferm chamber.
2. Changed from a paint strainer bag to a different type of bag(not that this would have anything to do with it).

Thats it. Thats all Ive changed. Its a weird one to me, but as long as it keeps on fermenting I'll be ok. Is it possible that my temp controller is reading a couple degrees off and I am fermenting outside the yeasts "preferred" zone of temp? Id be leaning on the cold side if this is the case(the yeast is supposedly ideal for temps in the range of 64-70F). If I went too low, by a degree or two, could this cause this to happen?

 

[motobrewer]

yes. i can't remember what yeast. but this happened to me on a porter once. it was pretty strange, but the beer turned out pretty good.