Pages: 1 2
1st time ?s
Ok
I bought a beginner kit that came with everything I need and it also came with a beer kit---canned malt, dry malt, yeast, hops... The dates on all was including yeast was about 4 months. Since I had it and it came with what I bought, I went ahead and used it.
This was tuesday night. I boiled and never seemed to get would I would think a 'hot break' would be. I achieved a rolling foaming boil but it kinda started slow and never really peaked. I boiled for an hour.
I rehydrated the yeast before pitching. I made sure everything was sanitized. 24 - 36 hrs later I haven't noticed significant or any bubbling. I haven't popped the lid to look inside. I have it fermenting in a bucket and could see that maybe there is half a gallon of foam on top.
What now? Should I check or wait another few days? If and when I check what should I check for---specific gravity...
The kit I bought came with a fermenting bucket, a bottling bucket and a carboy, so regardless I am planning to start another this weekend.
That foam you see on top is krausen, which is produced during fermentation. Is there a possible leak where air could be escaping somewhere other than through your airlock?
Did you take a gravity reading prior to sealing everything up, when your wory had cooled? If you did, you then could take another reading to confirm your fermentation. Otherwise, I would let it go for a few more days.
What was your pitching temp? If the dried yeast had been at room temp for 4 months it might be a little damaged, but sounds like it started anyway. 24 hours sounds a little slow, but if the yeast were a little old, and if you didn't aerate, probably nothing to worry about. I'd check the seal on the airlock, but I wouldn't mess with it for about a week. Make sure the temperature is stable and leave it alone.
I cooled to 75 degrees or so before I pitched.
If I leave it and go secondary is there any benefit to pitching more yest on secondary or is that not recommended?
Don't pitch more yeast. My hunch is the yeast was a little abused and caused your slow start, next time cool to 70, you don't want a lot of ester or fusel alcohol production, which you will get at 75.
norcalnewb wrote:
That foam you see on top is krausen, which is produced during fermentation. Is there a possible leak where air could be escaping somewhere other than through your airlock?
I think he was talking about the foam during the boil, which is not krausen. I've had problems with a slow boil too.
I agree that the yeast was probably old.
Gravity readings are everything. If you don't have an OG, then you will never know the alcohol content.
Personally, if there is NO airlock activity for a few days, and no change in what gravity you can check now, I would pitch more yeast. I've had fermentations take over a day to start, but 36 hours? I've never had yeast take that long.
I understood his post to say that there is about a half of a gallon of foam on top in the fermenter. I believe this would be krausen after 36 or more hours. If this is the case, then I would suspect a leak somewhere, which is why the airlock is not bubbling.
then you will never know the alcohol content.
Who cares? Unless you like to tell your buddies how much alcohol there is it doesn't matter. Boil to your target OG ferment for enough time to reach FG under good temp control and bottle. Personnaly I wouldn't mess with it if you've got krausen forming. And Norcal's right, he said he had foam in the fermenter, don't be so critical if you're not reading the post inthe first place.
thanks for the help
Actually I was talking about both the foam in the boil and fermenting.
I assumed there was krausen by looking at the side of the bucket but couldn't tell. I did end up peeking inside. There was a little krausen, but it wasn't continuous across the top. I expected more. As for the seal, I am pretty positive it was air tight.
As for aerating, I did what I had read as in kind of vigoursly pouring and letting splash around the bucket when pouring over the wort.
The smell that I get is somewhat of what I would expect to be fermenting. It is going on 72 hours now. Should I have more krausen( I had checked about 12 hours ago.)
cubx said pitch more cmanley said no. I don't have anymore yeast at the moment. I work a 16 hr shift tonight..... Anyways it will be another 24 hrs before I can get by a brew shop. Is it a waste?........
norcalnewb wrote:
I understood his post to say that there is about a half of a gallon of foam on top in the fermenter. I believe this would be krausen after 36 or more hours. If this is the case, then I would suspect a leak somewhere, which is why the airlock is not bubbling.
Whoops... my bad, you are right. I thought you were responding to the first sentence. Sorry.
I agree with your diagnosis. That has happened to me before.
Pages: 1 2