No fermentation after fruit addition

[MotoGP1000]

So just like the title states.. no fermentation after I threw some purée’d mango into the primary. Its been a little over 24hours. Any cause for concern?

Thanks

 

[TurnipGreen]

What are you judging no fermentation on? Buckets sometimes won’t get a perfect seal, so you may still have fermtation without airlock activity.

Was primary fermentation completely done or just slowed down? If it was completely done for a while, I would not be concerned about not seeing activity for a day or so.

How much mango purée to how much beer? If it’s just a wee bit you might not ‘see’ much activity at all just because of the small ratio.

It’s all about the gravity readings to be sure.

 

[MotoGP1000]

What are you judging no fermentation on? Buckets sometimes won’t get a perfect seal, so you may still have fermtation without airlock activity.

Was primary fermentation completely done or just slowed down? If it was completely done for a while, I would not be concerned about not seeing activity for a day or so.

How much mango purée to how much beer? If it’s just a wee bit you might not ‘see’ much activity at all just because of the small ratio.

It’s all about the gravity readings to be sure.

Well I worked with a wlp066 strain which tend to ferment pretty fast in a Speidel fermenter that has a great seal . I’d say it was pretty much done. And I gave it about 5lbs of mango. If it doesn’t Ferment anymore I guess I’m ok with a sweeter beer. I’m just hoping I didn’t take a big bacteria dump in the brew. Assuming it would still leach the fruit flavors either way

 

[RPh_Guy]

Are you not using a hydrometer?

We can't really offer any reasonable advice or opinions without actual data about fermentation progress.

 

[MotoGP1000]

Are you not using a hydrometer?

We can't really offer any reasonable advice or opinions without actual data about fermentation progress.

I’m kind of putting that off since either way it’s going to sit in the fermenter for some time and I’m also trying to save the beer. I guess I’m just not seeing 1. Any additional krausen 2. No airlock activity on an otherwise tight fermenter. I’ve heard the fruit can cause pretty robust fermentation that’s quick. I’m just not seeing it

 

[Jako]

what temp are you fermenting at? you might be able to give it a little bump in temp and lightly swish the batch to kick start it

 

[TurnipGreen]

great info.

I’ve only used London fog twice so hopefully someone that’s really into that yeast can chime in.

Don’t be surprised if you see no krausen but with five pounds you ought to see some sort of activity. Have you tried gently rocking the fermenter or raising the temperature?

Also, for reference I only start to worry about seeing active fermentation at day 3 so you still have time for this to happen on it’s own.

You didn’t by chance treat the fruit purée with anything did you?

 

[MotoGP1000]

great info.

I’ve only used London fog twice so hopefully someone that’s really into that yeast can chime in.

Don’t be surprised if you see no krausen but with five pounds you ought to see some sort of activity. Have you tried gently rocking the fermenter or raising the temperature?

Also, for reference I only start to worry about seeing active fermentation at day 3 so you still have time for this to happen on it’s own.

You didn’t by chance treat the fruit purée with anything did you?

No treatment. Just froze it for 24hours. Yesterday I actually grabbed the handles and gave it a couple spins. We’ll what it looks like in the morning