Help needed

[CVBC]

Hey all,
I am relatively new to brewing, and think I may have encountered my first real problem. My buddy and I brewed and all grain summer ale batch last Sunday. Our airlock did not really start bubbling until Wednesday. The brew is in my buddies basement, about 72 degrees. Since it is at his house, I haven't had any access to it really at all until last night. Last night I looked at it, all bubbling has stopped, and there is no krausen to speak of on the beer. I did switch the airlock out as he noticed we were not getting a great seal on the one in there, but there has been no activity in the new one. My question is, do you think this batch is dead? Can I repitch? Should I re-aerate if I repitch? I have a few packs of Brewers yeast at home, and am willing to try about anything to save it.

Thanks,
CVBC

 

[Bowtiebrewery]

Welcome to the hobby bud.

You are probably fine. My recommendation is to let it sit. Take a look at it and take a hydrometer sample. Be sure to sanitize your sampling equipment and don't put the sample back into the bucket.

Just as an aside, 72*F is a bit warm... I try to shoot for 64-68 when I'm fermenting Ales.

So yeah before you go crazy with repitching, you should take a hydro sample.

 

[zgja2]

Hey all,
I am relatively new to brewing, and think I may have encountered my first real problem. My buddy and I brewed and all grain summer ale batch last Sunday. Our airlock did not really start bubbling until Wednesday. The brew is in my buddies basement, about 72 degrees. Since it is at his house, I haven't had any access to it really at all until last night. Last night I looked at it, all bubbling has stopped, and there is no krausen to speak of on the beer. I did switch the airlock out as he noticed we were not getting a great seal on the one in there, but there has been no activity in the new one. My question is, do you think this batch is dead? Can I repitch? Should I re-aerate if I repitch? I have a few packs of Brewers yeast at home, and am willing to try about anything to save it.

Thanks,
CVBC

I agree with Bow Tie

What was the OG? What is the current SG? What yeast did you pitch? How much? Batch size?

 

[Bowtiebrewery]

In all likelihood, at 72* the rise in temp during fermentation went up to 76-78 and it fermented really fast.

 

[JONNYROTTEN]

You probably have a slight leak and didn't get airlock activity till it really got cranking which would be right around wednsday.From Sunday to Friday is normal for the yeast to be finished especially at those warm temps.My bet is your fine but may have some off flavors due to the higher than optimum ferm temps.Look up "swamp cooler" and go that route next time.

 

[CVBC]

Thanks everyone!
This is a 5 gallon batch. The OG was 1.050. I'll have to try to run over to get a new measurement. We used Wyeast 1056. The directions we had said 66-72 were okay for the yeast, so I didn't worry a lot about 72. We will try to cool the room down more on our next batch.
I appreciate everyone's help, and will let you know he it turns out!

 

[JimRausch]

CVBC- for your next batch, check out threads on 'swamp cooler' (or google it).
Using one will help you control your temp down where it should be, and help keep it steady.
High temps and especially fluctuations stress the yeast and lead to off-flavors.
Slow and steady fermentation is much better than hot and fast.

 

[DennisinIowa]

Fermentation temp control made a huge improvement of my beer.
That and going at least a month in primary.
D

 

[kh54s10]

Thanks everyone!
This is a 5 gallon batch. The OG was 1.050. I'll have to try to run over to get a new measurement. We used Wyeast 1056. The directions we had said 66-72 were okay for the yeast, so I didn't worry a lot about 72. We will try to cool the room down more on our next batch.
I appreciate everyone's help, and will let you know he it turns out!

Just remember that fermentation is exothermic. So if ambient temperature was 72 and the rise in wort temperature could be 5-10 degrees. Your wort could have been as high as 82 degrees.

High temperatures make for fast fermentations but also can create off flavors.

Don't try to cool the whole room, look into swamp coolers. Do a search on HBT and you should get a lot of threads discussing them.