On 9/14/20 5:36 PM, Baloonon wrote:
> "NY" <m...@privacy.invalid> wrote in news:rjlk7m$84k$1...@dont-email.me
>> This is my first attempt at home brewing. I'm brewing cream stout from
>> a kit (St Peters) which supplied the malt, yeast and hops.
>> I made sure that the wort was below 25 deg C before I added the yeast
>> and the hops (which meant waiting a few hours because the recommended
>> amount of boiling water to tap water resulted in about 28 deg C).
>> After adding yeast, SG was initially 1040 and temp was 24.5 deg C.
>> After about 24 hours, fermentation had begun: I didn't see any CO2
>> emerging from the water trap but maybe the lid of the fermentation bin
>> doesn't fit too well. However there was a lot of froth on the surface.
>> 3 days after adding the yeast, SG had gone down to 1023. But on the
>> 4th and 5th days it is still 1023. The temperature for all three of
>> those readings has been 19.4. There is now very little of the froth
19.4C may be a bit on the cold side if a fermentation has become
sluggish. Fermentis states up to 28C for US-05 yeast. If you used other
yeast and have already thrown away the pouch you can look it up online.
Most have a PDF specifications sheet.
>> It looks as if fermentation may have stopped. I gather this is
>> described as "stuck fermentation".
>> The instructions say to wait until 5-7 days, by which time SG should
>> have dropped to "below 1014", so I'm not giving up until a week from
>> adding the yeast, but it's looking as if there's a problem.
>> Does anyone have any suggestions? I've tried to be so careful to
>> sterilise the jug that I use for taking a sample, the measuring
>> cylinder and the hygrometer - and then to rinse them thoroughly before
>> come in contact with the beer. Likewise I sterilised and then rinsed
>> the fermentation bin before adding the viscous malt and then the
>> boiling/tap water. Could I have got some sterilising solution into the
>> wort - could that have killed the yeast? Is it worth "rousing" the
>> yeast by stirring to include any sediment on the bottom?
>> Or am I worrying over nothing: is it too soon to panic?
> First, calibrate the hydrometer -- this is a guide.
> The author describes his being off by 5 points. It's possible a faulty
> measurement is the only problem.
The worst I've found was 3 points off, but 10-15 points like in NY's
case seems high.
> If it is OK, was it malt extract or all grain? Extract usually ferments
> fully unless there is a yeast issue, all grain can have problems if the
> mash temperatures are off and never ferment to the predicted level..
> 1023 is high but sometimes fermentation slows down a lot after a few days
> and lack of airlock activity, if you're using one, isn't always a sign that
> it's stopped.
Could also be a leaky fermenter lid, then the airlock quits once the CO2
generation is low because CO2 hisses past the seal.
> I would give it about another week and check again, just make sure to keep
> the temps about where they are.
> If you can, buy a fresh packet of the same yeast. Sometimes yeast in kits
> can get pretty old and not ferment well. You may not need it, so if you
> don't, store it in the freezer. If you can't get the same, try something
> neutral like Nottingham.
Sounds like very good advice.
> If the gravity has barely budged or remained the same after the extra week,
> try adding the fresh yeast. If it has gone close to 1014 and measures
> stable over a few days, then it's done.
> Another option if the extra time hasn't helped is to sanitize a spoon and
> gently stir to minimize any air bubbles.
What I sometimes do is rock the fermenter, letting stuff slosh around in
there a bit. A couple of minutes ought to do it.
> Adding more yeast or rousing the existing yeast may take a week for any
> further fermentation to occur. Confirm with hydrometer measurements, don't
> just assume it has stopped.
> If you bottle, and the gravity doesn't drop, consider using less priming
> sugar, and be careful about bottle bombs which occur when there are a lot
> of unfermented sugars in a bottle. The broken glass and foaming can be kind
> of scary.
Oh yeah! I've got some horror stories there. At 1.023 FG I would not put
any sugar in there and also leave a lot more air space in the neck of
the bottles. Be careful, exploding bottles can cause great harm.