Switched To Brewing In 25ltr Jerry Cans

[milob40]

decided to swith to the 25 ltr jerry's so i can fit more in the fridge, i juste checked the gravity on both after a 2 week ferment us05 at 18deg
and both are sitting on 1018, yesterday it was 1018, 4 days ago it was 1020, sg was around 1045 for the euro lager and 1040 for the light lager.
i did notice when i gave them a shake up there was a lot of co2 released.
i rehydrayed the yeast with some of the wort and it looked very healthy prior to pitching so it appears i've done everything right.
could it be the shape of the containers causing this as it is the only thing different i have introduced?

 

[glassgrenade]

decided to swith to the 25 ltr jerry's so i can fit more in the fridge, i juste checked the gravity on both after a 2 week ferment us05 at 18deg
and both are sitting on 1018, yesterday it was 1018, 4 days ago it was 1020, sg was around 1045 for the euro lager and 1040 for the light lager.
i did notice when i gave them a shake up there was a lot of co2 released.
i rehydrayed the yeast with some of the wort and it looked very healthy prior to pitching so it appears i've done everything right.
could it be the shape of the containers causing this as it is the only thing different i have introduced?

Is it a kit or grain brew? I've had a lot of kits stop at 1018 for some reason, especially if the 'kilo' was malt extract rather than sugar.

 

[milob40]

Is it a kit or grain brew? I've had a lot of kits stop at 1018 for some reason, especially if the 'kilo' was malt extract rather than sugar.

all grain , have brewed exact recipe before and it finished around 1012
the light lager (3.7% abv) is a first but this should finish around 1006

 

[DJR]

are you no-chilling in the same jerry can and then dropping yeast in? Maybe a lack of oxygen. Dry yeast should be OK but if you are no-chilling in that way maybe look at an airstone

 

[Bribie G]

What temperature did you mash at? If above 66 then that could account for a high FG. For example I have done mild ales at 70 and they have finished at over 1020. Also as suggested I'd look at oxygenation.

 

[Nick JD]

Yeast don't like corners. They have an abject fear of them - won't go near the sugaz in the corners.

The only way to get around it is to use square yeast.

 

[milob40]

What temperature did you mash at? If above 66 then that could account for a high FG. For example I have done mild ales at 70 and they have finished at over 1020. Also as suggested I'd look at oxygenation.

strike temp was 70. if the mash was too high, wouldn't the sg be higher too?
i splash the wort when pouring into the fermenter, pitch when around 20 degrees.
my dr smurtos ale has finished at 1011.
just find it strange that both have near identical gravity , could maybe be the yeast?
i might borrow some of nicks square yeast to see if it helps :lol:
just thought surface area may play a part but i obviously need to stop buying round yeast

 

[Bribie G]

If you mash higher, OG is the same, but the malt has been converted to more dextrins and complex sugars, and less fermentables, so the beer ends up lower in ABV but higher in body, and a higher FG as the yeast has gone as far as it can go in fermenting what was in the wort.

 

[bullsneck]

Square Yeast

Unfortunately for you, they're sold out.

 

[Wolfy]

i rehydrayed the yeast with some of the wort and it looked very healthy prior to pitching so it appears i've done everything right.
could it be the shape of the containers causing this as it is the only thing different i have introduced?

No, the shape of the container will not account for the difference you have seen - I often use Jerry Cans for fermentors (with square English yeast, American yeast and Lager yeast without any problems at all).
However, as others have suggested it may be that you've done something else different - such as changing your aeration procedures - which could explain the problem.

 

[milob40]

Square Yeast

Unfortunately for you, they're sold out.

:lol:

 

[Phoney]

That's the problem with jerry cans. If this happened in a round fermenter you would open the lid, and give it a gentle stir with a spoon.

All you can do is raise the temp to 22C and give it a gentle rocking from side to side.

 

[Wolfy]

I usually rouse the yeast by giving the fermentor a rock/stir/shake to get the fermenting beer moving around nicely (that way I don't have to sanitize/put anything in it)
Rousing the jerry can is actually easier than the usual barrel because its much harder to spill stuff out of the lid.