Problem With Ferment - Not Happening?

[Neill]

where does all the gas go while it's fermenting if you cling wrap it?

 

[dj1984]

I think they put a pin prick or two on the top too let it vent.

 

[Jerry]

Neill,

It'll work its way out.

Personally I'd just keep using the lid.

Put it on, stick the airlock in and if it bubbles - good, if it doesn't then it doesn't matter anyway.

Some of my fermenters seal well, others don't. Don't lose sleep over it.

Scott :beer:

 

[chappo1970]

ok i just ran out and grabbed a hydrometer, it's reading 1020 after 5 days in the fermenter - a little high but obviously the fermentation is happening. I'll leave this one quite a long time in primary, probably 2 weeks, just to make sure it goes all the way. Will check the SG again in 4-5 days time.

must be a tiny air leak in this bloody fermenter, damn, how the heck am i supposed to find that. i guess just buy new seals everywhere....

Good man! Another convert to the dark art of hydrometer testing. I wouldn't worry about the seals but horses for courses, your call in the end.

where does all the gas go while it's fermenting if you cling wrap it?

Into a little rubber sack hidden underneath the fermenter, doesn't yours have one? :lol:

It escapes don't worry.

EDIT: Read bottom line of sig, yeah?

 

[Neill]

excellent, thanks a bunch guys.

hope this brew turns out okay, might use an ale yeast next time if it turns out nasty.

 

[brendo]

where does all the gas go while it's fermenting if you cling wrap it?

I glad wrap myself and have never had a problem with CO2 finding it's way out one way or another. has never resulted in the glad wrap breaking or anything like that.

Also - no need to pin prick it at all... if you are going to do it, just slap some over the top and use the rubber from the lid like a big elastic band.

Less cleaning/sanitising plus you get the added bonus of getting a clear view into see what your wort and yeasties are up to.

Brendo

 

[Neill]

just slap some over the top and use the rubber from the lid like a big elastic band.

that is an excellent idea

 

[manticle]

...dont let anyone see you doing this they will think you are weird.

Hate to tell you sunshine but you brew, possibly obsessively, so anyone who knows you will also know that, indeed, you are slightly odd.

@Neill: did you buy a cheap hydrometer that only goes to a max of 1.040?

If so consider investing in a better quality one from a good brew shop (complete with measuring/tasting vessel), especially if you might consider expanding beyond kits in future.

1040 is recommended for an average kit start G than being a golden standard or the maximum gravity for everything.

 

[warra48]

Here's a shot of a BoPils just placed in my fermenting fridge after draining the kettle, with the gladwrap in place with the rubber seal from the lid.

The other 2 litres of wort is for a final growth of a starter of WY2001, which was pitched the next morning at high kraeusen.

 

[Fourstar]

The other 2 litres of wort is for a final growth of a starter of WY2001, which was pitched the next morning at high kraeusen.

Not much room in the bottle there for high Krausen warra!

 

[Neill]

i got a proper hydrometer, but the calibration may not be perfect because i measured a vial of tap water and that was 1005 SG apparently! anyway it looks like the ferment is going, so hopefully all is well.

 

[jonocarroll]

i got a proper hydrometer, but the calibration may not be perfect because i measured a vial of tap water and that was 1005 SG apparently! anyway it looks like the ferment is going, so hopefully all is well.

Remember, only distilled water has an SG of 1.000. Here in Adelaide it's entirely possible that the SG is higher... if you take our river water for example - the hydrometer just sits on top like friggin' driftwood.

Fill in your location in your profile and you'll get some more local responses.

 

[brendo]

Remember, only distilled water has an SG of 1.000. Here in Adelaide it's entirely possible that the SG is higher... if you take our river water for example - the hydrometer just sits on top like friggin' driftwood.

Fill in your location in your profile and you'll get some more local responses.

+1... really need to test calibration using distilled water AND at the correct temp that is marked on the hydro (often 20 degrees). Higher or lower temps will knock the reading about by a couple of points.

Brendo

 

[Neill]

jeez you guys are a bunch of knowledgeable fellows. i'm not anal enough to get into all grain or hardcore temperature control, i just like making simple beers that taste good. hell, even my missus likes most of my stuff which is saying something!

so if the water here (metro melbourne) has a SG of 1005, does that mean most of my brews will only get down to 1008 or so FG, and i should be happy with that?

 

[jonocarroll]

jeez you guys are a bunch of knowledgeable fellows. i'm not anal enough to get into all grain or hardcore temperature control, i just like making simple beers that taste good. hell, even my missus likes most of my stuff which is saying something!

so if the water here (metro melbourne) has a SG of 1005, does that mean most of my brews will only get down to 1008 or so FG, and i should be happy with that?

Aww shucks. 'Tweren't nothin.

Alcohol has a lower density (SG) than water, so the final reading you take is for water, alcohol, and everything else that's dissolved. It's entirely possible that the numbers balance in a way that your FG is less than 1.000. Of course, this makes for interesting drinking. <_< Don't worry, it'll be fine.

 

[Neill]

The guy i used to buy gear from in brisbane had a saying whenever i was worried about one thing or another; he'd say "relax and have a beer", i think taking this stuff too seriously is a serious problem!

 

[brendo]

The guy i used to buy gear from in brisbane had a saying whenever i was worried about one thing or another; he'd say "relax and have a beer", i think taking this stuff too seriously is a serious problem!

I'm in Melb and have hit a measurment of 1000 with my hydro at home... so 1005 seems high.

If you are worried about the measurement, grab some distilled water and check it again.

I totally agree - you can get really anal about aspects of brewing... the key is to go with your own level of comfort and what works for you.

Brendo

 

[Neill]

OK so i've been testing this baby for the last few days, it's now 7-8 days after mixing and SG is at 1018 :-(

it tastes okay, but little krausen now and no condensation. there is a lot of sediment in the bottom of the fermenter though.

Just wondering if i should pitch the original yeast in with it now and see what happens. are there any potential downsides to this?

 

[Steve]

OK so i've been testing this baby for the last few days, it's now 7-8 days after mixing and SG is at 1018 :-(

it tastes okay, but little krausen now and no condensation. there is a lot of sediment in the bottom of the fermenter though.

Just wondering if i should pitch the original yeast in with it now and see what happens. are there any potential downsides to this?

No krausen, no condensation on the lid, sediment in the bottom = bottling time. Test again tomorrow - if its still 1018 then its done.
Cheers
Steve

 

[manticle]

If it's a lager and you used a lager yeast why not put it into another sanitised fermenter and refrigerate between 2 and 4 degrees for a week or so? It should clean up nicely and you should have no fermentation issues at bottling time (I think).