Trouble with yeast

[Aaron62]

Seems my yeast fizzle out quickly and isn't getting a complete fermentation. The bubbles slow down after the second day to almost nothing. Any idea's would helpful..

If starts to bubble again after I put it in the secondary at a slower rate but only for the first two days. The pass two batches I made were wheat beers and the SG only dropped like 20 points and were 5 gal batches.

 

[ram5ey]

Gonna need more info to help. What kind of beers are you making? How much? What kind of yeast and how big a pitch?

 

[flars]

Gonna need more info to help. What kind of beers are you making? How much? What kind of yeast and how big a pitch?

Also, what final gravities are you hitting and how long is your beer in the primary fermentor?

 

[kh54s10]

Another: At what temperature are you fermenting? The temperature the wort gets to not the temperature of the room it is in. Hot will make fermentation fast but could also lead to off flavors and or fusel alcohols.

Mid sixties is best for most ale yeasts.

 

[Ski12568]

The FG is needed to know if it is done already. Your looking for the same FG about three days in a row.

 

[unionrdr]

When the rapid bubbling slows or stops, only initial fermentation is done. It'll then slowly, uneventfully creep down to FG from there. I then give it 3-7 days to clean up any by-products of fermentation & settle out clear or slightly misty before bottling.

 

[kombat]

I think the problem lies further up the brewing process. What recipes are giving you trouble? Can you post the grain bills? Do they have a high percentage of unfermentables? What temperature are you mashing at? Are you confident that your thermometer is accurate? How are you crushing your grains? If you have a mill, how did you set the gap, and have you inspected the crush to ensure that all of the husks are getting cracked open?

 

[DurtyChemist]

How are you oxygenating your wort? I started out using a whisk and making as much foam and swirling up the wort until both my arms couldn't take it any more. I also would pour from standing into one bucket and back about three times.

Fermentation temps are also important too.