Brewing Master

Question:

What determines if the beer is undrinkable? Taste, S.G., color, lack of fermentation after a period of time? What gives, I’m a cherry at this.

Response:

: : Hi Netters, : proceeded normally, with fermentation beginning in the primary : fermenter about 10 hours later.  However it stopped almost : immediately–within about 24 hours. This is contrary to what I usually : experience with malt/sugar, batches, which keep fermenting rather : vigorously for 5 or 6 days. : : I transferred the wort to my secondary fermentor a few days later and : again, almost no activity.  It looked like fermentation had stopped, : but it never really started.   Sure it did. : To see if I could get things going, I : added another package of yeast, but it had absolutely no effect. Because the same strain of yeast had already fermented everything it could. : Anyone have any idea what is wrong? Or is anything wrong?  Any : suggestions on what to do would be much appreciated. Nothing is wrong. : Oh yeah–SG of the initial wort was about 1.04, and when I transferred : it to the secondary it was down to about 1.01. In this context your gravity readings are precise enough, but "about 1.04" really leaves out a lot of info.  "4x" is the format needed here; likewise with the FG: "1.01" is a lot of territory, normally.  *BUT*…, in this context, your readings indicate a ferment that went from between 40-49 to somewhere in the neighborhood of 10-19.  Absolutely typical. : In response: : I have been having exactly the same problem brewing stout, I Again, there *is no problem*! : have been using malt/sugar kits up until now but my last two : batches have been all malt brews.  These have tended to stick : around 1.015-1.020.  These have tasted a little sweet and have These are typical FGs guys, certainly if the associated OGs are in the medium to high ranges (say 55 to 75). : should imagine your brew will be O.K. at the perfectly standard : finishing S.G. of 1.010. I agree, it will be ok–but don’t expect to see FGs of 10 all the time, and don’t think there is a "perfectly standard" FG. : I am amazed your brew managed to get from 1.040 to 1.010 in 24 : hours – in my experience that is really fast! : I am reverting back to malt/sugar kits now, but I may replace some : sugar with dry malt.  Meanwhile if anyone can say why this is : going on, please drop me a line. I’d say you are fermenting somewhat warm (not necessarily TOO warm, just warm–maybe 72-78?), and that your yeast just happens to be very fresh and ready for action.  I’ve been brewing 2.5 gal batches lately, and every one of them (five now) have gone thru high kraeusen in less than 24 hours. For future reference, a "problem" is when the beer is undrinkable.  Now *that’s* some serious s***; a fast ferment, well, that’s a "data point".

Response:

1.010 looks pretty good after a week.  I’d bottle it and enjoy.  One possible problem (though I doubt you have one) is that your temperature got too low.  A helpful hint that I use:  They sell stick-on thermometers in pet stores for aquariums that are in the perfect range for brewing ales. Just stick one on your primary fermenter and  you always know the ales temp.  In the winter, I keep my ale on a heating pad and turn it on if necessary to bring up the temp.  Again, I’m sure your ale is fine.   Enjoy it.

Response:

Sounds like you had a quickie!  Dont worry though. Using all malt extract and no sugar gives me a higher final S.G. than normal due to the presence of more unfermentable sugars in the wort.  I have bottled successfully as high as 1.008, but I try to let it clear in the secondary as long as I can, up to 2 months on occaision.  Give it time, you dropped .030 already so it is not stuck.  CHEERS EH! — EDMONTON, AB, T5M 2N8

Response:

- Hide quoted text — Show quoted text – Hi Netters, I need some advice on my latest batch.  I am trying to do an all-malt brew, using cans of hopped malt extract. I used the yeast that came with the malt–an ale yeast that the manufacturer recommended be dissolved in water before adding to the wort. I did so, and things proceeded normally, with fermentation beginning in the primary fermenter about 10 hours later.  However it stopped almost immediately–within about 24 hours. This is contrary to what I usually experience with malt/sugar, batches, which keep fermenting rather vigorously for 5 or 6 days. I transferred the wort to my secondary fermentor a few days later and again, almost no activity.  It looked like fermentation had stopped, but it never really started.  To see if I could get things going, I added another package of yeast, but it had absolutely no effect. Anyone have any idea what is wrong? Or is anything wrong?  Any suggestions on what to do would be much appreciated. Oh yeah–SG of the initial wort was about 1.04, and when I transferred it to the secondary it was down to about 1.01. Thanks in advance, John

In response: I have been having exactly the same problem brewing stout, I have been using malt/sugar kits up until now but my last two batches have been all malt brews.  These have tended to stick around 1.015-1.020.  These have tasted a little sweet and have been on the weak side but still by no means disasterous, so I should imagine your brew will be O.K. at the perfectly standard finishing S.G. of 1.010. I am amazed your brew managed to get from 1.040 to 1.010 in 24 hours – in my experience that is really fast! I am reverting back to malt/sugar kits now, but I may replace some sugar with dry malt.  Meanwhile if anyone can say why this is going on, please drop me a line. Wag

Response:

Hi Netters, I need some advice on my latest batch.  I am trying to do an all-malt brew, using cans of hopped malt extract. I used the yeast that came with the malt–an ale yeast that the manufacturer recommended be dissolved in water before adding to the wort. I did so, and things proceeded normally, with fermentation beginning in the primary fermenter about 10 hours later.  However it stopped almost immediately–within about 24 hours. This is contrary to what I usually experience with malt/sugar, batches, which keep fermenting rather vigorously for 5 or 6 days. I transferred the wort to my secondary fermentor a few days later and again, almost no activity.  It looked like fermentation had stopped, but it never really started.  To see if I could get things going, I added another package of yeast, but it had absolutely no effect. Anyone have any idea what is wrong? Or is anything wrong?  Any suggestions on what to do would be much appreciated. Oh yeah–SG of the initial wort was about 1.04, and when I transferred it to the secondary it was down to about 1.01. Thanks in advance, John

Response: