no fermention

Some yeasts work faster than others. Temperatures >65 F will also ferment faster than at colder temperatures. So it's possible that your fermentation is complete in just 21 hours. However the only way to know for sure is to check the specific gravity. Get a hydrometer and dunk it in. If your specific gravity is somewhere between 1.000 and 1.020 and stays that way for

3 or 4 days, then fermentation is done. If it's higher than that, then fermentation is stuck. If that's the case, you could try adding yeast nutrients or a few Beano tablets to get it going again.

-- Dave "Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" -- Genesis, 1973-ish

Beano tablets?

Reason???

John

fermentation

Stops beer farts?

The short answer: Inadequate enzymes & complex sugars. Some yeasts have a harder time fermenting the more complex sugars in your wort, especially if it is an extract brew with no grain (and hence, minimal enzymes). Beano contains enzymes which break the complex sugars into ones that are easier for the yeast to digest. Hence, you can usually lower the final gravity of your beer simply by adding 3 Beano tablets per 5 gallons. Because of the latest "low carb diet" craze, there have been tons of articles in Brew Your Own magazine over the past few months proving this point. I have had several brews already that have completed fermentation at a final gravity of around 1.022. Now it seems that if I had just added a few Beano tablets, I might have gotten the final gravity closer to where I wanted it to be. The beer just needed a little kick (a few more enzymes) to break down the extract's sugars. That's my theory. It's certainly worth a try. From what I understand, it should not affect the flavor of your brew or anything like that. It will just thin it out a little bit. But if your fermentation is stuck, then you've got sweet tar in your fermenter, and sweet tar thinned out plus a little alcohol equals beer, right?

-- Dave "Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" -- Genesis, 1973-ish

Beano certainly does what yousay, but the problem is that it's nearly impossible to control. Even a small amount in a beer can easily take the gravity down to 1.000 or below. I've had some luck using it when I formulate the recipe from the start to include Beano, but my attempts to rescue a fermentatrion with it have been less successful. OTOH, if it;s the only thing that _might_ save a batch, what have ya got to lose?

----------->Denny