Fermentation failed to start! Any ideas?

englishchrissy · Post by **englishchrissy** » Thu Apr 05, 2012 1:48 pm

Hi everyone. I have made many brews from the brewing kits and they have until now, all been a great success. I started a Tooheys Classic Dark Ale kit on 29 March and made it using 700g of normal white sugar plus a 300ml jar of barley malt extract from a health shop. Apart from that change I followed the instructions to the letter. All the equipment was properly sanitised as usual.

I added the yeast to 50ml of luke warm water containing half teaspoon of sugar to re-hydrate it and that started fermenting within 1 hour. I then added this to 300ml of the brew and left it covered for about 2 hours. That also appeared to be fermenting ok. I then added that to the brew. The room temperature was about 20 degrees but it does go down to about 15 degrees over night.

When fermentation hadn't begun (No bubbles in airlock) by the second day I tried adding some more yeast but that again failed to start fermenting. After a further 2 days I added another pack (11g) of yeast and again nothing. The brew smells ok so I am completely lost as to what has gone wrong. Any ideas?

I know have another Tooheys Classic Dark Ale kit but obviously have to decide what to do with the first kit before I start. I have never had a problem before so any advice would be appreciated. Otherwise it is the drain hole for my 23 litre brew.

mrmojorisin · Post by **mrmojorisin** » Thu Apr 05, 2012 2:01 pm

englishchrissy wrote:
When fermentation hadn't begun (No bubbles in airlock)

Have you taken a gravity reading?

englishchrissy · Post by **englishchrissy** » Thu Apr 05, 2012 2:45 pm

mrmojorisin thanks for the reply, no I haven't but I do have a hydrometer. It has not fermented at all so what would I be looking for?

duffymoon · Post by **duffymoon** » Thu Apr 05, 2012 2:49 pm

If the room is 15 to 20 degrees, probably the brew hovers around 17 degrees which is maybe not enough for the ale yeast. I suggest put it somewhere warmer at least until it properly gets going or better still chuck in an aquarium heater set at 21/22 degrees.

I believe that the white sugar takes longer to get going than brewing sugar because the complex sugar needs to be broken down into simple sugars first. Or something like that!

mrmojorisin · Post by **mrmojorisin** » Thu Apr 05, 2012 3:30 pm

What reading does your hydrometer give?

englishchrissy · Post by **englishchrissy** » Thu Apr 05, 2012 5:53 pm

The reading on the hydrometer is 1.010 - 1.011. Unfortunately, I don't know what the original gravity was. I have moved the barrel next to a radiator to try to keep it warmer.

masterosouffle · Post by **masterosouffle** » Thu Apr 05, 2012 6:03 pm

Looks like you missed it...

mrmojorisin · Post by **mrmojorisin** » Thu Apr 05, 2012 6:37 pm

englishchrissy wrote:The reading on the hydrometer is 1.010 - 1.011. Unfortunately, I don't know what the original gravity was. I have moved the barrel next to a radiator to try to keep it warmer.

Lol, looks like its finished, how long since you pitched?

mrmojorisin · Post by **mrmojorisin** » Thu Apr 05, 2012 6:43 pm

Never mind, I re-read your op, never, repeat, Never rely on an airlock

in fact, sling the bugger!!

An airlock, bubbling or otherwise, is no indication of fermentation.

My advice, put it back where it was, give it a full 14 days then bottle/keg.

Congrats youve made a beautiful baby beer

englishchrissy · Post by **englishchrissy** » Thu Apr 05, 2012 6:49 pm

Thanks for the advice. So, what you are saying is that it has fermented even though I never saw any bubbles coming through the airlock. It is a new airlock as I broke my last one on the last brew. Maybe there is a hole or something in it... very strange. So, I should leave the beer a bit longer, then bottle as normal. Is that correct? Cheers

mrmojorisin · Post by **mrmojorisin** » Thu Apr 05, 2012 6:53 pm

Carry on as normal and forget the airlock, for this or any future brews! I typically bottle at 2-3 weeks then condition warm for a further 2 but do whatever has worked for you in the past.

masterosouffle · Post by **masterosouffle** » Thu Apr 05, 2012 6:54 pm

There will be nothing wrong with your airlock, other than the fact the are an unreliable way of knowing what's going on, how tight fitting is your lid? Is the air lock tight in the lid? It's all about the path of least resistance...

englishchrissy · Post by **englishchrissy** » Thu Apr 05, 2012 7:17 pm

Thanks guys for all the help. The airlock seems like a tight fit, the old one always worked ok but I'll rely on the hydrometer in future. What should the final gravity be before bottling? Is it something like 1.009?

mrmojorisin · Post by **mrmojorisin** » Thu Apr 05, 2012 8:39 pm

Too many factors to give a definitive, make sure you have a stable gravity (hydrometer reading) taken over several days, also a minimum of 2 weeks in the FV is preferable, some bottle at 10 days, me, I'm anywhere from 2 to 3 weeks depending on stocks

spliffy · Post by **spliffy** » Sat Apr 07, 2012 12:21 pm

Uhm the only reason an airlock will bubble is if carbon dioxide is being released. And that is only released through fermentation. Too cold and it wont ferment. A tight seal on your lid and around the airlock is important but not overly so. You need to try to keep the temperature as constant as possible.. around 21 is not a bad figure for brewing most beers.. and wine.

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