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 ...
- 7,018
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
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
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-...
- 1,498
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 ...
- 3,655
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
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 ...
- 4,806
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 ...
- 3,655
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 ...
- 3,417
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 ...
- 7,018
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
2
votes
Stuck second fermentation - suphites to blame?
Campden tablets are usually Potassium Metabisulfite .It works by depriving organisms of oxygen, kinda like how halon puts a fire out. For yeast it means it doesn't have what it needs so it's waiting, ...
- 18.5k
2
votes
Accepted
Stuck second fermentation - suphites to blame?
The temperature could be a factor, make sure your bottles are stored at a correct temperature (see the yeast package for ideal temperature).
It is possible that the SO2 did not evaporate as much as ...
- 4,806
2
votes
Re ferment beer after transferring to keg and force carbonating it
I have largely found the "miracle" of champagne yeast to be a myth. It hasn't worked well for me. The failings of pitching dried champagne yeast is primarily due to two things.
First, champagne ...
- 36.2k
2
votes
My yeast won't ferment
Depending on how long you have been waiting, no visible active fermentation my be caused by several factors.
1) You have a leak and the bubbler won't show signs of fermentation.
2) Temperature is ...
- 511
2
votes
First brew: dry hopped mead, probably stuck. How to best proceed?
My answer will not be full, but there are some things I can tell:
Splitting half a dollar worth yeast packet in five? Why?! Especially in double-difficult brew, as it is both pretty high gravity (has ...
- 3,718
2
votes
Accepted
First brew: dry hopped mead, probably stuck. How to best proceed?
We make a lot of meads and I think the majority of your process looks pretty good. (Including the staggered nutrient additions). You might want to consider using a blend of nutrients like DAP and ...
- 36.2k
Only top scored, non community-wiki answers of a minimum length are eligible