fermentation has already stopped?

[grubac]

Hey Guys

Quck question. My second ever brew is already fermenting. I need a little advice.

I managed to scores some yeast from the local brewery. I forgot, however, to ask what kind they are. All he told me was that they activate around 12 degrees celcius. I actually was looking for some yeast that ferments at lower temperatures. He also told me that he had used them already in 4 different brews.

I added about 150 mL of the yeast to my 23 liter batch. I noticed that the yeast was very frothy and bubbly upon dumping into the beer, which make me wonder if I actually added 150 mL.

The brew vigorously fermented 2 days straight and has, since then, stopped. The airlock is still bubbling, but very slowly (maybe once a minute).

Do you guys think it has finished fermenting? Should I maybe add some more yeast?

Please advise

Grubac

[adm]

Do you have a hydrometer?

If so, check the gravity and if it stays the same for 2 or 3 consecutive days, it has finished fermenting.

I wouldn't be surprised if your brewery yeast had fermented out in a couple of days, but you're still probably best to leave the beer in the FV for at least a week to allow the yeast to clean up after itself....

[alefric]

Do you have a hydrometer?

If so, check the gravity and if it stays the same for 2 or 3 consecutive days, it has finished fermenting.

I wouldn't be surprised if your brewery yeast had fermented out in a couple of days, but you're still probably best to leave the beer in the FV for at least a week to allow the yeast to clean up after itself....

Seconded. I've had Windsor yeast ferment down to 1.010 in 32 hrs also good advice from adm to leave it in the FV for 7 to 10 days to clean up.

Andrew

[floydmeddler]

Hey Guys

Quck question. My second ever brew is already fermenting. I need a little advice.

I managed to scores some yeast from the local brewery. I forgot, however, to ask what kind they are. All he told me was that they activate around 12 degrees celcius. I actually was looking for some yeast that ferments at lower temperatures. He also told me that he had used them already in 4 different brews.

I added about 150 mL of the yeast to my 23 liter batch. I noticed that the yeast was very frothy and bubbly upon dumping into the beer, which make me wonder if I actually added 150 mL.

The brew vigorously fermented 2 days straight and has, since then, stopped. The airlock is still bubbling, but very slowly (maybe once a minute).

Do you guys think it has finished fermenting? Should I maybe add some more yeast?

Please advise

I pitched my latest brew on top of a yeast cake and it completely fermented out in 2 days.

Grubac

[grubac]

Ok guys, thanks for the help, but I think this beer may be fnished with.

This is what happened:

Last night I went to measure the gravity, to determine whether or not I could start bottling. The gravity was 1025. I noticed, however, that the beer smelt like vinegar. I figured that maybe more yeast would do the trick so I hucked in some more. This morning, however, it wasn't fermenting - no bubbles - nothing!!!

According to John Palmer, if my beer smells like vinegar I've most likely got some bacteria in there. If the gravity is 1025 I can't see why adding more yeast wouldn't help. Maybe it's the yeast. I got it from the local brewery. I'm not sure what kind it is, but I know that it's been used several times and it activates at 12 degrees celcius.

I'm almost positive that the temperature is not to blame. What do you guys think??? I have no idea what I should do now.

grubac

[alefric]

Sorry to say mate but if it smells like vinegar it's almost certainly infected and needs binning!! my advice would be to be even more vigilant over sanitisation not just with your brewing equipment but with the vessels the yeast was collected and transported in also it would be a good idea to give your FV a good bleaching (10% solution) to rid it of anything nasty after you throw that batch away.On your second point if it's infected adding more yeast would be no help. On a more positive note, don't let this put you off, we all have a wrong 'un from time to time.

Andrew

[Calum]

As Alefric says, you have an infection. Spoilage by acetic acid bacteria can either be caused by dirty equipment or exposure of beer to air. Its a bummer but you just have to put it down to experience, dump the beer and make sure everything is scrupulously sterlised for next time.

[grubac]

Hey Guys

thanks for all the help. I'm not too upset about the whole thing. It was a learning experience. I'll have to be more careful in the future when sanitizing my equipment.

take care

grubac