Lifespan of wort after possible stunted fermentation. Please Help

[igvandeventer]

I have already asked this in another thread I posted under Yeast and Fermentation but I wanted to ask here since it more of a beginner topic. I am doing a Morebeer Consecration Extract clone kit as my 4th batch so I have something fermenting for majority of next year while I do other smaller gravity/nonsour batches.



I brewed it Tuesday with the gravity being 1.076 and pitched WLP530 Abbey Ale yeast right in without a starter. I used blow off tubing on my primary bucket, but I still have yet to see any activity going on. I know I should trust my hydrometer more, so I plan on taking a reading tomorrow to see what is going on. If my fermentation is in fact stalled, how long do I have to get a starter in the batch before it goes under, since I will be unable to get the yeast until Saturday, then make the starter, let it sit, then pitch most likely sometime sunday or monday. I'm trying not to be paranoid, but I want to be prepared so I know what I'm up against so I can save my batch if need be. Thanks all!

 

[tgmartin000]

If your sanitation is good, that will help. I think there's a couple dry Belgian yeasts, that will save the trouble of a starter. ..how old was the yeast you pitched? Only a hydrometer will tell fir sure.

 

[igvandeventer]

If your sanitation is good, that will help. I think there's a couple dry Belgian yeasts, that will save the trouble of a starter. ..how old was the yeast you pitched? Only a hydrometer will tell fir sure.

I'm not sure exactly, but had January 2015 and the use by date so I'm assuming fairly old.

 

[sikkingj]

Whip up another starter (say 2L), aerate the wort (stire) and pitch.


Sent from the window of an airplane...

 

[igvandeventer]

If your sanitation is good, that will help. I think there's a couple dry Belgian yeasts, that will save the trouble of a starter. ..how old was the yeast you pitched? Only a hydrometer will tell fir sure.

I'm not sure exactly, but had January 2015 and the use by date so I'm assuming fairly old.

 

[kh54s10]

Whip up another starter (say 2L), aerate the wort (stire) and pitch.


Sent from the window of an airplane...

Since it is already fermenting, DO NOT aerate it. That would oxidize the beer.

Do you have any reason to think it has stalled. Just because you don't have any blow off doesn't mean anything. If you have had any fermentation and kept the fermenter closed you should have no problems in the time you need to re-pitch.
I would wait a bit and take a gravity reading before doing anything.

 

[igvandeventer]

Whip up another starter (say 2L), aerate the wort (stire) and pitch.


Sent from the window of an airplane...

How long would you recommend letting the yeast colonize before pitching?

 

[igvandeventer]

Since it is already fermenting, DO NOT aerate it. That would oxidize the beer.



Do you have any reason to think it has stalled. Just because you don't have any blow off doesn't mean anything. If you have had any fermentation and kept the fermenter closed you should have no problems in the time you need to re-pitch.

I would wait a bit and take a gravity reading before doing anything.

I'm not sure if it is stalled yet. I'm just suspicious since I did not use a starter for the higher gravity that it is not going to take hold. Just as long as the wort stays healthy if I find out that it has stalled is really my main worry. I'll find out the gravity tomorrow. Hopefully if I do have to pitch a starter they leave some for the Brett that's going to be pitched.

 

[DamonInPHX]

I haven't seen any mention of fermentor temperature. Where is it located (basement, attic, etc), and what is the temperature? Too cold, it'll never start. Too hot, it'll ferment, but with bad off-flavors.

And trust your hydrometer.

 

[igvandeventer]

I haven't seen any mention of fermentor temperature. Where is it located (basement, attic, etc), and what is the temperature? Too cold, it'll never start. Too hot, it'll ferment, but with bad off-flavors.

And trust your hydrometer.

It's in a basement which stays between 66-72 in most cases.

 

[igvandeventer]

Hey folks. Just a quick update.

Did a reading and got around 1.042. Looked like quite a bit of foam (krausen?) on top. There was also wort in the blowoff tubing and quite a bit of CO2 released when I opened the lid.

Now is this a normal stage for a beer of this gravity, at this point of fermentation? I'm not sure whether to pitch again or just leave it alone. It has been in the primary for a full 3 days.

 

[tgmartin000]

Leave it. Let it go and try to bring up the temp a few degrees.

 

[igvandeventer]

Leave it. Let it go and try to bring up the temp a few degrees.

I put it upstairs after realizing the temp in the basement was 63 degrees. It's 68 where it's at now. Was wanting warmer but I think it will be ok. I guess I can focus on getting my Brett starter going.

 

[DamonInPHX]

I put it upstairs after realizing the temp in the basement was 63 degrees. It's 68 where it's at now. Was wanting warmer but I think it will be ok. I guess I can focus on getting my Brett starter going.

Good call on checking the temp and moving it.

I'd leave it where it's at. Too much higher, and it might end up too warm (fermentation is an exothermic process, so it could take off on you).

But watch the actual temp of the fermentor (use a stick-on thermometer) to make sure it doesn't get too warm. If it does get too warm (it's happened to me), time will heal the off flavors.