Another Wierd Fermentation.

[beer_baron]

Sorry for the lenghty post, but I need help!

I decided to put down a quick brew on the weekend and so chose an ESB Irish Red fresh wort with a Safale US56 dried yeast (upon G&G's advice).

I sanitised and thouroughly rinsed all the necessary equipment using Napisan Pink, boiled up the 5 litres of extra water recommended on the ESB jerry and placed in an ice bath to cool. Whilst the water was cooling I re-hydrated the US56 in a sanitised glass and covered with gladwrap.

Once the boiled water reached 20 deg. I emptied the Irish Red into the sanitised fermentor and added the boiled/cooled water. I checked the temp...20 deg...perfect, so I pitched the rehydrated yeast.

I walked past the bathroom 10 minutes after pitching the yeast and heard the airlock bubbling. Concerned that it might be sucking the water back into the brew I quickly ran to it's aid only to find definite positive pressure and regular bubbling! I have never experienced airlock activity so quickly after pitching in my short brewing career and was amazed.

At this point things get a little strange...6 hrs later activity had slowed considerably and by Sunday morning had stopped completely. By Monday no activity, no krausen and no drop in gravity caused me to panic and so I pitched a Coopers kit yeast but alas still nothing! The wort still smells and tastes fine, it just will not ferment.

Does anybody know what the hell is going on with my brew?

 

[Darren]

Sorry for the lenghty post, but I need help!

I decided to put down a quick brew on the weekend and so chose an ESB Irish Red fresh wort with a Safale US56 dried yeast (upon G&G's advice).

I sanitised and thouroughly rinsed all the necessary equipment using Napisan Pink, boiled up the 5 litres of extra water recommended on the ESB jerry and placed in an ice bath to cool. Whilst the water was cooling I re-hydrated the US56 in a sanitised glass and covered with gladwrap.

Once the boiled water reached 20 deg. I emptied the Irish Red into the sanitised fermentor and added the boiled/cooled water. I checked the temp...20 deg...perfect, so I pitched the rehydrated yeast.

I walked past the bathroom 10 minutes after pitching the yeast and heard the airlock bubbling. Concerned that it might be sucking the water back into the brew I quickly ran to it's aid only to find definite positive pressure and regular bubbling! I have never experienced airlock activity so quickly after pitching in my short brewing career and was amazed.

At this point things get a little strange...6 hrs later activity had slowed considerably and by Sunday morning had stopped completely. By Monday no activity, no krausen and no drop in gravity caused me to panic and so I pitched a Coopers kit yeast but alas still nothing! The wort still smells and tastes fine, it just will not ferment.

Does anybody know what the hell is going on with my brew?

[post="128660"][/post]​

At a guess I would say it is too cold? Not sure where you live but here in Adelaide the overnight temps have dropped considerably in the last couple of weeks.
If it is cold where you are move it to a warmer part of the house and give it a swirl to resuspend the yeast.

cheers

Darren


Edit: I see you are in Vic. so it could well be a temp issue. Ale yeasts really need to be kept above 18 degrees C

 

[poppa joe]

Napisan Pink..???????
Hope it is not the Oxyaction......that is supposed to be a no no..
Hope your Red turns out OK...Currently drinking the same....Cant say i am inpressed....But that could be Me...
I used so4
cheers
PJ

 

[beer_baron]

The wort temp did drop to around 16 deg after Saturday night so as a precaution I fitted the heater supplied with my brew kit although I am a little suspiscious as to whether the heater is actually working.

The wort seems to be sitting on 20 deg. according to the strip thermometer but I will check with my brew thermometer after work tonight.

 

[Darren]

re-check the gravity (bubbles can falsely raise the reading). If it really hasn't fermented give it a good swirl to re-suspend the yeast.
BTW an ale should take about 2-3 days to ferment so in all likelyhood it is actually finished or slowing down. Could be a faulty/leaking lid seal too.

cheers
Darren