Krausen halted after one day

[Cro Magnon]

Hi guys,

So I did a BIAB stout a few days ago...used a yeast that my supplier just markets as 'stout/porter' yeast. About half a day into the fermentation there was heavy activity, bubbling. The next day there was a thick krausen on top. However, the day after that (two days in), bubbling completely stopped. It's now day 4, no bubbling whatsoever, and the krausen layer is still as thick as when it started and doesn't seem to be moving at all. My yeast was stored non-refrigerated for over a month...could this have ruined it? But I assume it wouldn't have any activity at all to begin with?

Help!

 

[Beer666]

What yeast? Any nutrients? My wyeast 1084 does not seem to do a lot and produces a very small krausen but the beer is still fine. I probably had similar thoughts to yourself but i keep reusing it and enjoying the beer. Take a gravity sample, sounds like its finished fermenting to me unless its stuck.

 

[Cro Magnon]

What yeast? Any nutrients? My wyeast 1084 does not seem to do a lot and produces a very small krausen but the beer is still fine. I probably had similar thoughts to yourself but i keep reusing it and enjoying the beer. Take a gravity sample, sounds like its finished fermenting to me unless its stuck.

I don't know the exact yeast strain - supplier says it's the equivalent of US-04 or 05. It's only been 4 days now so can it really be finished this fast? Also there is that thick layer of yeast on top. This is only my second brew but the last one I did, I remember that the yeast layer on top slowly reduced every day until the top was clear and all the yeast was at the bottom. How do I know if it's stuck and what do I do if it is? Thanks for your response!

 

[myndflyte]

By bubbling do you mean in the airlock? I think you're fine. There is still a good layer of krausen on it so just leave it. That'll drop out once it's really done.

 

[Cro Magnon]

Yes bubbling in the airlock.....it hasn't even slowed down...it's completely stopped! It's right next to me in my cupboard and my room is quiet so I can hear the bubbling. Not a single sound for two days now. What does this mean?

 

[BrewnWKopperKat]

My yeast was stored non-refrigerated for over a month...could this have ruined it?

You (and your beer) are likely fine. Dry yeast (your mentioned "supplier says it's the equivalent of US-04 or 05") stores and ships much better than liquid yeast.

Yes bubbling in the airlock.....it hasn't even slowed down...it's completely stopped! It's right next to me in my cupboard and my room is quiet so I can hear the bubbling. Not a single sound for two days now. What does this mean?

You (and your beer) are fine. Absence of bubbles, by itself, is meaningless.

There is still a good layer of krausen on it so just leave it. That'll drop out once it's really done.

Agreed.

 

[Beer666]

I don't know the exact yeast strain - supplier says it's the equivalent of US-04 or 05. It's only been 4 days now so can it really be finished this fast? Also there is that thick layer of yeast on top. This is only my second brew but the last one I did, I remember that the yeast layer on top slowly reduced every day until the top was clear and all the yeast was at the bottom. How do I know if it's stuck and what do I do if it is? Thanks for your response!

My stouts normally finish in 3 to 4 days so i think your good. I normally package mine after 14 days or so and by then the krausen should be gone. Its already collapsed by your photo. To see if its stuck you would need to take a gravity reading and compare it to your estimated final gravity. Restarting can be tricky in my limited experience but i am sure your beer will be fine. Consider using beer nutrients in future as it will give you some peace of mind.

 

[Cro Magnon]

Great, thanks a lot BrewnWKopperKat, Beer666 and myndflyte! From what you have said, I guys i'm completely fine...and no harm in just leaving it be for a few more days. Will take a gravity reading and decide what to do from there. Thanks a lot guys!

 

[myndflyte]

Yes bubbling in the airlock.....it hasn't even slowed down...it's completely stopped! It's right next to me in my cupboard and my room is quiet so I can hear the bubbling. Not a single sound for two days now. What does this mean?

Could mean it's slowing down because it's almost done or could be that enough CO2 built up that a small leak sprung in the lid or around the stopper, depending on what you're fermenting in. I know in one of mine, I can't make a complete seal with the lid and never get bubbles in the airlock because the CO2 escapes through the easiest way. But the small leak isn't going to let anything bad in. The fact you got krausen and are using a yeast that is usually pretty reliable, I would assume that you are fine.

 

[VikeMan]

But the small leak isn't going to let anything bad in.

That's basically true, during active fermentation. But it will let oxygen in, once CO2 production/out-gassing stops.

 

[Cro Magnon]

Ahhh..I was worried about a leak cos I used m-seal ( these two sticky resin type things which hardens when combined) to seal the airlock. But as you say, a small leak won't anything bad in so I guess I shouldn't worry. Thanks guys!