not sure what to do??

[sis200sx]

hi people ive barreled off my first extract brew about a week ago and i have come to check on it this morning to see how it was getting on and for some unknown reason it hasnt seemed to start the second fermentation cycle so just wondering is it possible to add a tea spoon of yeast to help it start or possibly another 50g of sugar?? or both?? and the only yeast i have at home at the moment is baking yeast is this the same and can it be used or does it have to be a special brewing yeast if some one could help me as soon as that would be great i look forward to reading your replies, many thanks a confussed simon.

[kay-jay]

after kegging it where did you leave it? if the environment wasn't at fermenting temperature, then this will explain it. try giving it a gentle rousing and place it somewhere warm. that should kickstart the action

KJ

[Halite]

Ok in relation to the baking yeast, do not use this. It is not designed to breakdown the complex sugars that Beer yeasts do during fermentation.

Not sure what you mean by 'start the second fermentation cycle', are you talking about carbonation? if so what container is it in, what is the volume of beer, and how much sugar did you add?

[sis200sx]

after kegging it where did you leave it? if the environment wasn't at fermenting temperature, then this will explain it. try giving it a gentle rousing and place it somewhere warm. that should kickstart the action

KJ

well i did haveit in the same place that i have the fermenter for about 4 days then moved it cool but i will admit i didnt wrap a blanket round it this time so i will give that another go thanks fot the advice

[sis200sx]

Ok in relation to the baking yeast, do not use this. It is not designed to breakdown the complex sugars that Beer yeasts do during fermentation.

Not sure what you mean by 'start the second fermentation cycle', are you talking about carbonation? if so what container is it in, what is the volume of beer, and how much sugar did you add?

hi and thanks for the advice on the yeast i didnt know lol right its in a king keg and its i think is it 23litre (40pints and i added 90g of sugar to start it once it was kegged oh and i meant "doing its thoing in the keg" by secondary fermentation cycle sorry about that

[Brotherton Lad]

The weather is cooler too the last few days, if you've not had the heating on. Don't expect a vigorous priming fermentation, it's just a few bubbles. The other possibility is that your beer is priming but that the keg is not properly sealed and is leaking any pressure.

[bigdave]

Don't expect a vigorous priming fermentation, it's just a few bubbles.

I was going to say that! to look at the beer (through the opaque barrel wall) you will not be able to see anything happening! Once the beers in the keg and the lid is on and sealed, you MUST NOT open the keg! Doing so will release the pressure from the barrel meaning your brew will be flat as a fart, you wont be able to dispense your brew from the barrel and you unnecessarily expose the beer to air

[sis200sx]

yeah found out what might of been the problem the keg had been leaking i though i had sealed the tap enough but i didnt so it been sealed now so just got to see what happens i mean i got 40 pint of guinness fermenting at the mo in any case and got some drain cleaner/nasa satern 5 rocket fuel to drink at the moment in any case so there is plenty to drink for the upcoming summer in any case lol just wondering how can you get the draught sort of thingy like when you have to let a pint of guinness settle or johns smiths is another if you know what i mean how do you do that or is it something that cannot be achieved in home brew??

[Jerry Cornelius]

Once the beers in the keg and the lid is on and sealed, you MUST NOT open the keg! Doing so will release the pressure from the barrel meaning your brew will be flat as a fart, you wont be able to dispense your brew from the barrel and you unnecessarily expose the beer to air

Not sure I agree there BD . I have to say that I have only just started to keg my beer, and don't have much empirical experience, but from GW's book he says to vent the keg a couple of days after kegging to expel the air, and then again a couple of days later, in this way you are left with just CO2 (mostly) on top of the beer, thus avoiding oxidation. I've just done this, and a few hours later, I tried a half (for QC purposes, you understand ) and it was fizzy as hell!

[gti1x]

just wondering how can you get the draught sort of thingy like when you have to let a pint of guinness settle or johns smiths is another if you know what i mean how do you do that or is it something that cannot be achieved in home brew??

Not 100% sure, as I've not done it, but I guess this would need a nitrogen injector - some people on here do it. By mixing nitrogen and CO2 you get a smoother pour. Never bothered myself as my guinless was how I prefer it - bottled!

GTI

[EoinMag]

yeah found out what might of been the problem the keg had been leaking i though i had sealed the tap enough but i didnt so it been sealed now so just got to see what happens i mean i got 40 pint of guinness fermenting at the mo in any case and got some drain cleaner/nasa satern 5 rocket fuel to drink at the moment in any case so there is plenty to drink for the upcoming summer in any case lol just wondering how can you get the draught sort of thingy like when you have to let a pint of guinness settle or johns smiths is another if you know what i mean how do you do that or is it something that cannot be achieved in home brew??

I get that type of effect simply pouring from a budget barrel or a king keg with normal priming and an S30 Co2 bottle, no great trick into it. The smoother head of stouts such as guinness can be Nitrogen related, but it's not necessary for the settling effect.

[sis200sx]

ok kool thanks very much for all your help people thats why i love this place so much a very good load of advice in one hell of a turn around thats great thanks all once again, simon