Is this brew dead?

[DeaganB]

I pitched the yeast Monday evening had bubbles in the airlock Tuesday evening. Now it's Wednesday evening. I have no bubbles and it looks like this now.

 

[Rockn_M]

Airlock activity is not a god sign of fermentation or healthy beer. Taking hydrometer readings are the only sure way of determining if and when your beer is done fermenting.

Looking at you picture your beer looks normal. That brown crud is your krausen ring made during fermentation.

Congrats on making beer!


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[erick0619]

Novice brewer here but I say you are good l went through the exact same thing with my second batch it looked almost exactly like your photo and it turned out good it should be done conditioning tomorrow gonna pop a few bottles in the fridge and see how it tastes cheers!


Brahahahaha

 

[Facinerous]

I'd say let er go for a two weeks or so. I had a similar incident with and IPA and some Super San Diego yeast. Thought it had crapped out early. Turns out it made an awesome beer. When it comes to fermentation there are so many odd and random things that can happen its best not to worry about it. Just let it do its thing and maybe check gravity every week, then 3 days or so and see how its doing. Only time will tell if you have a stuck fermentation.

 

[DeaganB]

Will do thanks for the quick replies everyone! This seems like a great community!

Is it a deal breaker that I removed the lid to take this photo?

 

[Rockn_M]

Will do thanks for the quick replies everyone! This seems like a great community!

Is it a deal breaker that I removed the lid to take this photo?

Nope. Just don't make a habit of it. Give it another week and check your gravity then again three days later. If they are constant then your done fermenting.


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[erick0619]

Naw your good just don't keep peeking at cause there is always that slight chance of infection I took one peek at mine and just left it alone for 3 weeks


Brahahahaha

 

[MSamu]

I have always left it in the primary for at least 3 weeks usually 4 weeks for fermentation. I read a post on this site that recommends a month, most people say that is excessive but it works for me. I try not to look / open my bucket until the time is up. I have also found that fermentation can stop and start depending on temp in the room ect. So don't get too worried.

 

[prohl84]

What was your OG and what yeast/ fermentation temperature? If the temperature in your fermentation room hasn't changed then there is a good chance you're done. Take a sample and if the number is right, it tastes good, and it's clear then bottle it.

I have a 1.036 batch of second runnings that fermented out w/o noticing a single bubble of the airlock- it's cold crashing and I should be bottling it a week from brewday. Don't wait longer than you have to for beer.

As for opening the bucket- there are professional breweries that ferment in open vessels. Anchor and Samuel Smiths to name a couple. If your room is clean- no mold/ fruit flies (especially fruit flies) then you have nothing to worry about.

 

[Potamus]

The krausen ring is a sure sign you had fermentation. Let it sit for a couple more weeks before bottling so it can age and the yeast can clean up. Then enjoy!

 

[DeaganB]

OG was at 1.031 made the mistake of pitching at 88 f. Room fluctuates between 18 and 22,have a heat belt on. This is a Muntons amber ale LME I used Muntons DME for sugar source. Added the LME late and boiled past hot break for 15 minutes. Was going to pull off a gallon into a secondary to experiment with dry hops.

 

[erick0619]

Again as a novice brewer only thing I see wrong Is pitching at a higher than optimal temp since that will kill off yeast but from the looks of your picture your beer already produced krausen meaning it's been fermenting but you do have a hydrometer so you can take another reading and see if it's reached it's fg it's stuck


Brahahahaha