Ok here is the problem, I started this brew on saturday about 5pm. It seemed to be fermenting weakly on sunday. Then sunday night on to monday nothing no bubbles. The Hydrometer has gone form OG1.052 to
1.032. The room temp is about 65-68 the fermenter temp (stick-on on the side) is 70. So here it is Monday night over 48 hours and considering
2 options. A:) use the dreaded bread yeast OR
B:) Wait till Tomorrow and get some new ale yeast.
P.S. My local brew shop wasnt open today thats why I didnt get any today
Your right, that is Odd. Shake it up if you haven't already. This has been the #1 benificient action on slow fermentation for me; in addition to adding air bubbles to hot wort through cooling of wort with high pressure cold water. hey, that rhymed. It really dropped that much!? I have to ask, how much sugar did you use; in all it's form- malt, dextrose, sucrose... fructose. You've got stuck fermentation and need to either add yeast nutrients and give it a good shake or ... well aerate it somehow. Before you follow my instructions to the T, though, check BYO for advice on stuck fermentation; the link is at the bottom. My huckleberry trappist ale is slamin to the max, I've racked it a second time and am wondering how long I should wait. The hops and berries were a mess but scooped them out and while I was at it, tasted some; was rich, to say the least, but I couldn't detect the yeast profile; esters and such. I'm thinking for a name, perhaps 'SuperMinniFreshalistic HopEalaQuencious'; except I couldn't really taste any hops either though I used ~3.5 ounces. Go figure. Suggestions on a name? Hope this finds you well, -gcitagh
Well I didnt use the bread yeast. I aireated and I will see how it looks in the morning.As for sugars it was one can of John Bull American and 2lb of Light DME. I just used one pouch of dry ale yeast, came with the John Bull kit, but it was within its date. I will get some more tomorrow and re-hydrate, using wort and water and repitch if it doesnt just go wild by morning. Thanks for the quick advice. It calmed my panic
Well I didnt use the bread yeast. I aireated and I will see how it looks in the morning.As for sugars it was one can of John Bull American and 2lb of Light DME. I just used one pouch of dry ale yeast, came with the John Bull kit, but it was within its date. I will get some more tomorrow and re-hydrate, using wort and water and repitch if it doesnt just go wild by morning. Thanks for the quick advice. It calmed my panic
Well I didnt use the bread yeast. I aireated and I will see how it looks in the morning.As for sugars it was one can of John Bull American and 2lb of Light DME. I just used one pouch of dry ale yeast, came with the John Bull kit, but it was within its date. I will get some more tomorrow and re-hydrate, using wort and water and repitch if it doesnt just go wild by morning. Thanks for the quick advice. It calmed my panic
Thats it this is my first batch without using the evil 2lb sugar. I was getting higher gravity with that. Also i didnt boil th wort just added boiling water to the hopped LME + DME cooled with pre-boiled water took my OG reading and Pitched. thats all folks. My next brew I plan on following a simple recipie and doing the whole boil and add my own hops bit.
Well even though there is no violent action going on it did drop a couple more gravity points. The mix said add 2 lbs of sugar but I was trying to get rid of that cidery taste. yes it was a 4 lb can. My wife went to get me some yeast today and all the local little brewshop had was lager yeast. I sweare im going to call this one "i cant believe its beer" beer.I think since its fermenting, droping gravity points, I'm going to leave it. I dont want to add the lager yeast and make it even more mutant.
For the most part, from what I've read and heard, the "cidery" taste comes from "stale" malt, not sugar. If it comes down to it, the lager yeast will work just fine. If you have ever had an Anchor Steam beer, or "California Common", that's what you will end up with. That's basically a lager fermented at ale temps. Cheers,
Thats the plan it is frementing slowly now so Im just going to wait it out. Im done panicing now. I didnt even pitch the lager yeast. Oh well just have to see how it turns out.
Well if anyone is still following I bottled the brew it actually fremented down to 1.011. I was supprised it got that low. After the slow frement and finding out it was low fermenting ingredients i was only expecting a 1.018 or maybe higher. It tasted great at bottling so i cant wait to crack a bottle open.
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