Slow Ferment

[milob40]

well the second attempt at an extract/partial has been fermenting now for 11 days.
it has a very vigorous kraussen though. used us05 yeast @18deg
would this indicate that i should have aerated the wort more when i tipped it in the fermenter?
its sitting at about 1015 at the moment, tasting and smelling good too.
og was between 1045 and 1050, wanna start cold conditioning soon.

 

[going down a hill]

well the second attempt at an extract/partial has been fermenting now for 11 days.
it has a very vigorous kraussen though. used us05 yeast @18deg
would this indicate that i should have aerated the wort more when i tipped it in the fermenter?
its sitting at about 1015 at the moment, tasting and smelling good too.
og was between 1045 and 1050, wanna start cold conditioning soon.

Did you use all malt or did you have any dex in there?
Check out this link and it gives you a ball park as to what your FG should be.
http://www.homebrew.com.au/wa.asp?idWebPag...p;idDetails=172
Like I said, it is a ball park number there are far too many variables to be exact. I have bottled a few brews at 1015 and they were fine but I only had malt in the brew. Maybe give it a warm bath, 20 deg c or so to raise the temp to finish it off if it isnt finished?

 

[Pennywise]

As home brewers we mostly don't airate enough anyway, but I've always found just tipping the wort into the fermentor good enough & haven't had any issues with slow ferments. As GDAH asked, depending on the recipe, and also mash temp of the partial, you may be at FG now. What was the recipe?

 

[Rurik]

It is not an airation problem as dried yeast does not require it. I am out at the moment but will find the info about it when I get home if you want.

Rurik

 

[ekul]

If it was me i'd be kicking it up to 20C for 2 days, and if it hasn't moved from 1015 then i would start the cold conditioning. However if you've got some dex in there it may fall a bit more.

In winter sometimes my beer can take a little longer to ferment as at night the temp drops below the set temp. Being in qld i'm only set up to cool, not heat.

 

[milob40]

recipe was 2.8kg ldme
200grm light crystal
27grm por@60min
10 grm halletau@flame out
boil was 60min 10 ltrs 1 kg ldme.
just a bit concerned the over achieving kraussen still hasn't settled,
might lift it up to 20 deg for a day or 2.
i had planned to cc on saturday (2week ferment)

 

[Pennywise]

What you have there is an extract recipe, not a partial, so temps mean little in this case. Most brews made with all dme tend to finish higher, assuming a 23L brew I'd say it's at FG. CC'ing should drop the krausen so I'd be inclined to do that now for a few days

 

[pcmfisher]

What you have there is an extract recipe, not a partial, so temps mean little in this case. Most brews made with all dme tend to finish higher, assuming a 23L brew I'd say it's at FG. CC'ing should drop the krausen so I'd be inclined to do that now for a few days

Why do temps mean little in this case??
Because its an extract?

 

[O'Henry]

It is not an airation problem as dried yeast does not require it. I am out at the moment but will find the info about it when I get home if you want.

Rurik

I'd like to see the info!

 

[Pennywise]

Why do temps mean little in this case??
Because its an extract?

Because he didn't mash anything. I'm not saying temps don't matter at all with extract brews, because steeping temps are a bit important as is (obviously very) ferment temps, more regarding the finishing gravity. Mashing at higher temps when AG brewing will leave you more body than mashing at lower temps. Here we have dme & crystal grain as the grist. Dme will only change it's fermentability if you add things like dry enzyme, and the crystal grain isn't a (for want of a better word) mashable grain, we steep it to just extract the sugars/color

 

[The Giant]

It is not an airation problem as dried yeast does not require it. I am out at the moment but will find the info about it when I get home if you want.

Rurik

So using a liquid yeast requires airation?

Would love to know because I put down a wee heavy 6 days ago using a liquid yeast (w labs edinburugh ale yeast) for the first time.
Had massive Krauzen spill out of the top pushing the glad wrap up like a mushroom
OG was 1056
but FG is only 1024 after 6 days

i got another one i brewed at the same time right next to it and it is a pale ale using S05 and it was OG 1050 and FG1012 in the same timeframe

 

[Rurik]

I always aerate my wort when using liquid yeast. Do I need to aerate the wort before pitching dry yeast?

No, there is no need to aerate the wort but it does not harm the yeast either. During its aerobic production, dry yeast accumulates sufficient amounts of unsaturated fatty acids and sterols to produce enough biomass in the first stage of fermentation. The only reason to aerate the wort when using wet yeast is to provide the yeast with oxygen so that it can produce sterols and unsaturated fatty acids which are important parts of the cell membrane and therefore essential for biomass production If the slurry from dry yeast fermentation is re- pitched from one batch of beer to another, the wort has to be aerated as with any liquid yeast


This was taken from

http://www.danstaryeast.com/frequently-asked-questions

 

[The Giant]

Interesting read.

I just realised from that, that i forgot to add yeast nutrient to this brew. Maybe that is why its going so slow.
I opened it up tonight to have a peak and 'airate' it and suprisingly a lot of the foam on top was still wet rather than that crustiness that I generally see in other brews i have made.

I will give it another day or two and see what happnes. If nothing I may have to kick start it somehow.

Is it to late to add yeast nutrient now to get it going again?

 

[milob40]

What you have there is an extract recipe, not a partial, so temps mean little in this case. Most brews made with all dme tend to finish higher, assuming a 23L brew I'd say it's at FG. CC'ing should drop the krausen so I'd be inclined to do that now for a few days

i steeped 200grm of crystal in it.
can't get the temp up as the ambient in the shed is only 19 anyways so i took 2 more readings and looks like 1013 for last 2 days, been fermenting for 14 days now so will cc today, just thought i'd give the yeast time to clean up after itself as its still very cloudy (delicious but cloudy )
thanks everyone for your help, got my confidence up now so maybe next one will be a biab