GRRRRRR the hydro just wont sit in the beer at the level I want. 1018 that is not good.
So the plan is to transfer it to another fv and repitch. I wouldnt uesually transfer it too another fv but it has been in the yeast and some trub for a nearly 2 weeks and i am afraid that another week just might spoil it.
Any thoughts??
cheers
JT
Stuck fermentation
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Phill
Have you tried rousing the yeast at the bottom by giving it a gentle stir? This has worked for me before so I’ve never needed to repitch. As for leaving the beer in the fv, I seem to recall leaving a brew in the fermenter for a lot longer than two weeks without spoiling it. However maybe someone else could confirm that it wont be a problem.
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jaytee1
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jaytee1
Hi Phil,
Thanks for the advice but I have already stirred the yeast at the bottom of the fv to no avail.
I have just noticed the temp of the liquor and I reckon that its too high to complete fermentation properly. For some reason the immersion heater was keeping the wort at 22 deg. This is much too high for the s-04 if i am correct.
If anyone knows how to connect a immersable heating element to a lcd display type controller it would be much apprectiated.
Anyway, i digress, I have the starter bubbling away, will leave that for another 30 mins to really get moving and then repitch, hopefully to acheive 1010
Will keep you posted
Thanks for the advice but I have already stirred the yeast at the bottom of the fv to no avail.
I have just noticed the temp of the liquor and I reckon that its too high to complete fermentation properly. For some reason the immersion heater was keeping the wort at 22 deg. This is much too high for the s-04 if i am correct.
If anyone knows how to connect a immersable heating element to a lcd display type controller it would be much apprectiated.
Anyway, i digress, I have the starter bubbling away, will leave that for another 30 mins to really get moving and then repitch, hopefully to acheive 1010
Will keep you posted
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eyvindur
I know that too high temps are bad for the beer, but I don't think 22° can stop the yeast from fermenting (well, lager yeasts maybe, but I assume you're not making a lager if you're using a heating element). 22° is on the high end, but it should only cause esters if I'm not mistaken, not stop the fermentation. In fact it should speed it up, right?
I'm fairly new at this, although I've read a fair amount about yeasts. I might be wrong, but I've never heard of yeast dying or fermentation stopping at 22°. In fact, if that's the wort temp, it sounds pretty close to what it should be. The atmosphere temp should be around 18°, but the wort is usually a couple of degrees higher, so (again, unless I've got something completely wrong, which could very well be the case) it seems to me that 22° is only a little bit too high, but not enough to kill anything.
I'm fairly new at this, although I've read a fair amount about yeasts. I might be wrong, but I've never heard of yeast dying or fermentation stopping at 22°. In fact, if that's the wort temp, it sounds pretty close to what it should be. The atmosphere temp should be around 18°, but the wort is usually a couple of degrees higher, so (again, unless I've got something completely wrong, which could very well be the case) it seems to me that 22° is only a little bit too high, but not enough to kill anything.
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jaytee1
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jaytee1
No I think that your right and the yeast should still do their job, but from what i can gather the best temp is about 18 deg. Maybe someone with better knowledge can let us know.eyvindur wrote:I know that too high temps are bad for the beer, but I don't think 22° can stop the yeast from fermenting (well, lager yeasts maybe, but I assume you're not making a lager if you're using a heating element). 22° is on the high end, but it should only cause esters if I'm not mistaken, not stop the fermentation. In fact it should speed it up, right?
I'm fairly new at this, although I've read a fair amount about yeasts. I might be wrong, but I've never heard of yeast dying or fermentation stopping at 22°. In fact, if that's the wort temp, it sounds pretty close to what it should be. The atmosphere temp should be around 18°, but the wort is usually a couple of degrees higher, so (again, unless I've got something completely wrong, which could very well be the case) it seems to me that 22° is only a little bit too high, but not enough to kill anything.
Hope that you get your supplies in Manchester. Just a thought but if you know where your staying in london or manchester, you could always buy the stuff in advance form one of the HB sites and get them to post the items to a location ie your hotel/hostel in the uk, saving you having to make the journey to a HB shop and not getting what you need. Just a thought.
Have a good trip.
JT
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eyvindur
That's an idea... I just wonder if it might be a problem having stuff like this delivered to a hotel. Well, I'm sure I'll manage one way or the other.
I have one question about the fermentation problem, though: What kind of beer is it? I don't know, most beers finish around 1010-1012, so 1016 isn't really that far off, unless you're making a lite lager or something (and again, your temp suggests you're not). And there are plenty of high gravity beers that are supposed to finish high. The guidelines for IPA are 1010-1018, for instance... Irish Red ale is 1010-1014, and that's a pretty light one. Also, if we take the temperature into account, your SG is probably 1015 (unless you've already corrected that).
So my uneducated guess is that it's fine. Do you use a wine thief to measure the SG? If so, I assume you drink the samples... Again, if so, how does it taste?
In any case, remember the old saying: Relax, don't worry, have a homebrew.
I have one question about the fermentation problem, though: What kind of beer is it? I don't know, most beers finish around 1010-1012, so 1016 isn't really that far off, unless you're making a lite lager or something (and again, your temp suggests you're not). And there are plenty of high gravity beers that are supposed to finish high. The guidelines for IPA are 1010-1018, for instance... Irish Red ale is 1010-1014, and that's a pretty light one. Also, if we take the temperature into account, your SG is probably 1015 (unless you've already corrected that).
So my uneducated guess is that it's fine. Do you use a wine thief to measure the SG? If so, I assume you drink the samples... Again, if so, how does it taste?
In any case, remember the old saying: Relax, don't worry, have a homebrew.
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jaytee1
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eyvindur
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nifta
silly question.. i'm in a similar situation (as i've mentioned on another thread) - i.e. a yorkshire bitter that's been in the FV for 14 days and stubbornly doesn't want to drop below 1018. is the main reason not to rack it off into the secondary at this point that a high gravity could result in too much pressure in the keg?