8
votes
Having doubts about my first stout
At what temperature did you eventually mashed? Not sure how it works out with BIAB, but adding grains to a regular mash (even less volume compared to BIAB), the temperature only drops a few °C's. My ...
- 671
7
votes
How much do melanoidins increase gravity?
The problem is yeast, not unfermentables. Unless you made a starter, 1 pack for a 1.090 beer is way underpitching, assuming you made 5 gal. A single pack might work for 1 gal. at that gravity, but ...
- 33.4k
6
votes
Making a strong belgian ale
Mistake 1, really doesn't matter all will be fine.
You may end up with a little more bitterness extraction, but is has been reported that FWH can lead to a more mellow bitterness. I really would not ...
- 6,993
5
votes
No bubbling after 3 days and no SG reading at start
Firstly, stop opening it, you looking at it isn't going to make anything good happen and could potentially lead to an infection.
Try to get it somewhere warmer, assuming it's an ale yeast (you didn't ...
- 344
5
votes
Accepted
Mead Stuck Fermentation
So, first things first, 1.130 is a pretty high starting gravity for some yeasts, and can cause some additional yeast stress, unless you are diligent with nutrients and your yeast is hearty enough to ...
- 629
5
votes
My first Brew gone wrong?
Yes yeast will get damaged and mostly die at 110°F+ anything over 120°F will kill in minutes, at 140°F it instantly kills the yeast.
Just repitch some more yeast. You'll be fine.
- 18.5k
4
votes
Accepted
Best way to estimate remaining fermentable sugars?
You need to determine if you have a wort problem or a yeast problem. The way to do that is with a fast ferment test (sometimes called forced ferment test). Put some of the wort in a small sanitized ...
- 33.4k
4
votes
Accepted
Can I bottle a beer at 1.028 gravity?
1.028 is ok, but generally only if you started A LOT higher.
First; try moving the fermenter to a warmer area and give it a bit of a swirl/shake to rouse the yeast. See if that helps.
Second: make a ...
- 2,466
4
votes
Can I bottle a beer at 1.028 gravity?
It's rather high for a Dunkelweizen. I'd try gently swirling the fermentation vessel to get the yeast off of the bottom. Maybe up the fermentation temp a few degrees too. Do that and try taking ...
- 344
4
votes
Saving my home brew
Logically, fermentation stops if either/both: a) nothing for yeast to eat, b) no yeast to eat the sugars.
A. Review your recipe. If there is much crystal/cara-whatever grain, which provides non-...
- 1,488
4
votes
Porter high OG with fermentation stopping at 1.030?
Seeing that:
US-05 has an apparent attenuation between 73% and 77% (Fermentis data sheet)
You start from an OG of 1.120
And it is an extract beer (always more difficult to attenuate)
I would ...
- 3,645
3
votes
Think my fermentation is stuck
Bubbles are an inaccurate way to gauge fermentation. Can you see if the beer is fermenting? Have you taken a gravity reading? It's also possible that the temp was on the high side, fermentation ...
- 33.4k
3
votes
Accepted
Not quite at FG with an extract batch after two and a half weeks... Safe to bottle?
0.004 difference is also 1 Blg difference, to say it in units I know. That's pretty big here. At the same time, it's also pretty possible your fermentation has finished.
If in doubt, I would try fast ...
- 3,718
3
votes
Accepted
Stalled Fermentation to Bottling
Its a tough call. Seems like you've done everything right to ensure the ferment is as complete as its going to be. I'd be surprised if you had bottling issues later on. As long as you are satisfied ...
- 36.2k
3
votes
My yeast won't ferment
Potassium Metabisulfite and Sodium Metabisulfite are anti-microbial in that they deplete a solution of oxygen which will inhibit yeast growth. But shouldn't be an issue if it was rinsed out well.
...
- 18.5k
3
votes
Can I bottle a beer at 1.028 gravity?
If the beer tastes good, there is no reason to throw it out.
You may not have any fermentable sugars left, after 2-3 days of stable gravity it usually means the yeast is done, you may bottle as it ...
- 4,796
3
votes
Accepted
Stuck or very slow fermentation on Märzen
To fix this beer, I would raise the temperature to 55F and leave it for another couple of weeks. Assuming sanitation is good the beer will be ok.
1.7l is on the small side even for a stirred starter ...
- 27k
3
votes
Accepted
I have a stalled homebrew because the temp got too high, but the must is at the right place — should I bottle?
It's much more likely that your fermentation is done, not stalled. That temp is not high enough to hurt the yeast, but it is high enough to make the fermentation go very quickly. Given that and your ...
- 33.4k
3
votes
Re-adding yeast after a blow off
What blew out is just the krausen while it has a lot of great yeast in it, there should be plenty left to complete fermentation.
Just a note.
Cornmeal needs a cereal mash to expose starches and then ...
- 18.5k
3
votes
I went from bottling to refridge
It is not too late. In fact the bottles will condition/carbonate in a fridge (5°C) quite well but will take somewhat longer to do so.
Try taking the bottles out of the refrigerator and leaving them ...
- 5,631
3
votes
Process and timing to detect a stalled fermenation in order to add more yeast (repitch)
The Dupont strain is a kinda special beast. We found in an experiment on Experimental Brewing that you need to open ferment it to prevent the stall. Whether it's pressure or CO2 toxicity hasn't been ...
- 33.4k
3
votes
Accepted
Stuck fermentation vs arrested fermentation
There are a few ways to sweeten wine: Filtering, Mutage, too much sugar and adding something sweet after the wine has finished. Commercial wineries do not use sorbates to kill the yeast and preserve ...
- 3,012
3
votes
Fermentation still stuck after adding nutrients?
Oxygen at this point may create some oxidation off flavors (wet paper) since you're close to 50% attenuation.
Try to warm it up and swirl more. I would go to 74°F.
I would question your measuring ...
- 18.5k
3
votes
Did my mead stall? What can I do?
I currently suggest two things.
The first is to check your SG ALSO with a hydrometer. If it has the same readings as your refractometer, there is definitely something off.
Also, do you use a ...
- 3,645
3
votes
Accepted
Stuck Mead Fermentation?
My bet is you underpitched and just need to add more yeast. Pitching 1/5 the packet into 1 gallon is fine for an OG of 1.050, but at a gravity of 1.109 you need at least twice that amount. I would ...
- 3,382
3
votes
Stuck fermentation, more yeast?
2lbs of crystal is likely the reason for the high FG. Pull 500ml and add the rest of the yeast to that. Keep it warm (75F or more), loosely covered and shake it/swirl it for a few days. See if the ...
- 36.2k
3
votes
Accepted
Apple cider clearing up after just a few days
Bakers yeast has been selected to ferment quickly, as the faster it ferments available sugars the faster the dough rises and the sooner you can bake your bread. Whereas, beer and cider yeasts have ...
- 6,993
2
votes
Mead Stuck Fermentation
If I had a beer dropping 0.002 per day, I wouldn't call it stuck, I'd call it "nowhere near ready to bottle".
I don't make much mead, but I have had mead go about that slow and still finish dry. But ...
- 3,020
2
votes
Can I bottle a beer at 1.028 gravity?
Take gravity readings every day for three to 5 days. if it does not change, chances are it is done and ready for bottling.
- 695
2
votes
Low ABV, but lots of fermentation activity
There are two reasons I can think of:
Capsaicin from jalapenos killed your yeast. If it can do that to yeast in baking, why not in beer? Required concentration would be high, but we don't know yours. ...
- 3,718
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