Aleuminati Alechemists

Comment

Comment by Shawn, the Beer Philosopher on November 24, 2009 at 1:42pm

1.090 is a pretty potent. I'd guess that your yeast is just gearing up for dinner. If you still don't see any action at all after a couple of days, then I'd begin to wonder. Otherwise, I'd bet you're okay.

Comment by Reuben on November 24, 2009 at 12:21pm

Also, the temp was about 77 degrees at the point that I pitched the yeast.

Comment by Reuben on November 24, 2009 at 12:21pm

I recorded a 1.090 OG before pitching, but this seemed awful low. I had added cold water to the wort, but I don't think it had mixed well when I took the reading.

Comment by Shawn, the Beer Philosopher on November 24, 2009 at 11:59am

Hey Reuben,

Generally speaking, sugar won't slow fermentation. It is possible, however, that the yeast will take a little while to acclimate to their new sugary environment, especially if you pitched the yeast straight (no starter) or your starter has a significantly lower O.G. than your wort.

I'd be curious to know what was the O.G. of your wort before pitching?

High gravity beers ferment best with a high volume of yeast. If you under-pitch, your yeast can struggle to do the job thoroughly and can stall along the way or possibly never get out of the gate. It's sensory overload for the little buggers ... so much sugar, so little time!

Secondarily, I'd be curious about the specifics of your yeast strain? attenuation - high, medium?

Temperature ...

Oh so many factors.

Comment by Ray Grace on November 24, 2009 at 11:57am

Hey Reuben, the addition of sugar will more than likely speed up the process of fermentation, the yeast loves those simple sugars. Also, don't trust the lack of bubbles in the air lock as a lack of activity, any leaks around the edge of the lid will allow co2 to escape.

Comment by Reuben on November 24, 2009 at 11:40am

Quick question: Does the addition of sugar slow the fermentation process?

I'm using Cooper's Dark Ale malt extract which calls for the addition of 1kg of sugar to the boil. In addition, I added sweet orange peels, cardamom and cinnamon to the boil. After about 16 hours, I'm not seeing any bubbles in the air lock (unless I press down on the lid of the plastic fermenter). Will the yeast reaction take longer since there was so much sugar added?

Comment by ava green on October 23, 2009 at 1:20am

hey people I just join the group

Comment by Neil Rinse on October 6, 2009 at 3:27pm

Hey Guys im now a fan

Comment by BrewDudes on June 25, 2009 at 7:35am

Hi,

We are hosting the homebrewer blog event tomorrow (June 26) called Fermentation Friday. The topic for this month is:

How do you beat the heat of summer time brewing?

If you are a homebrewer and have a blog, write a post answering this question and email the link here to us: dudes at brew-dudes dot com

If you don't have a blog and still want to participate, leave a comment here:

http://www.brew-dudes.com/fermentation-friday-june-2009/504

Hope to hear from you.

John and Mike

Comment by Seamus Watson on April 17, 2009 at 11:44am

I have been dormant online for a while ( work and health issues) but.......May 2nd I am brewing at Riverwalk Park in Bakersfield ( style not yet determined). A group of friends who are as of yet not homebrewers will be getting together to learn to brew, drink homebrew and bbq and play bocce. This is an open invite to all of you and anyone you know who brews, enjoys homebrew or is interested in learning to brew. If interested hit me up. I can put together extract kits for those who are interested in brewing a batch for themselves.

• ‹ Previous
• 1
• 2
• 3
• 4
• Next ›
• Page