help

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tickle

help

Post by tickle » Thu Aug 25, 2016 11:31 am

hi all I think I may need some help
on first day of brew by night time I had some movement in the airlock
on second day there was a lot of bubbles
but now there is no bubbles in airlock or on the brew itself
brew temp is 21c
it's a young's definitive larger
I think it may have died of
any help would be grate
thanks

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soupdragon
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Re: help

Post by soupdragon » Thu Aug 25, 2016 11:45 am

Have you checked the brew with a hydrometer? Airlock activity isn't the best method of keeping an eye on things

Cheers. Tom

tickle

Re: help

Post by tickle » Thu Aug 25, 2016 11:53 am

soupdragon wrote:Have you checked the brew with a hydrometer? Airlock activity isn't the best method of keeping an eye on things

Cheers. Tom
don't have a hydrometer

BenB

Re: help

Post by BenB » Thu Aug 25, 2016 2:49 pm

Lager yeast at 21 degrees? Might be interesting. It might have done it's thing. Try tasting it- see if it's dry or sweet? Residual sugars will be quite obvious.

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Jim
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Re: help

Post by Jim » Thu Aug 25, 2016 4:42 pm

BenB wrote:Lager yeast at 21 degrees? Might be interesting. It might have done it's thing. Try tasting it- see if it's dry or sweet? Residual sugars will be quite obvious.
I doubt that it's a genuine low temperature lager yeast with a basic lager kit. More likely just a reliable dried generic beer yeast.

Probably it's fine - if you don't have a hydrometer try taking a small sample and see if it tastes sweet.
"Reality is that which, when you stop believing in it, doesn't go away" - Philip K. Dick

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Rookie
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Re: help

Post by Rookie » Fri Aug 26, 2016 10:56 pm

tickle wrote: on second day there was a lot of bubbles
but now there is no bubbles in airlock or on the brew itself
How long from second day until now?
I'm just here for the beer.

AnthonyUK

Re: help

Post by AnthonyUK » Sat Aug 27, 2016 7:04 am

Is this the batch where the room temp was 24°c?
If so it could have fermented out at that high temp.

tickle

Re: help

Post by tickle » Sat Aug 27, 2016 10:04 am

AnthonyUK wrote:Is this the batch where the room temp was 24°c?
If so it could have fermented out at that high temp.
yes same batch got temp down the way you said in a tub of cool water

tickle

Re: help

Post by tickle » Sat Aug 27, 2016 10:05 am

Rookie wrote:
tickle wrote: on second day there was a lot of bubbles
but now there is no bubbles in airlock or on the brew itself
How long from second day until now?
just a day

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Re: help

Post by Rookie » Sat Aug 27, 2016 4:44 pm

BenB wrote:Lager yeast at 21 degrees? Might be interesting. It might have done it's thing. Try tasting it- see if it's dry or sweet? Residual sugars will be quite obvious.
It depends on the yeast. Back in the Mar/Apr issue of Zymurgy I had a Last Drop piece published dealing with brewing without temperature control. I split a batch of pilsner three ways: one third was done with WLP830 at 22. It came out pretty good and scored a 36 in a competition as a blonde ale.
I'm just here for the beer.

tickle

Re: help

Post by tickle » Mon Aug 29, 2016 10:08 am

got myself a hydrometer
took reading yesterday it was 1.010 will do one more again today

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wanus
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Re: help

Post by wanus » Mon Aug 29, 2016 4:22 pm

1.010 sounds reassuring anyway.My opinion is always take readings and as someone who always used to say on here if your not sure,taste it.
FV 1:18l Abdij
FV 2:Empty
Demi 1:Empty
Demi 2:Empty
Maturing:Allendale Wolf (clone)
Bottle conditioning:Abdij
Drinking:Mcewans
Planning:Allendale Wolf (clone)

Keep yer pecker hard and yer powder dry.

tickle

Re: help

Post by tickle » Mon Aug 29, 2016 4:34 pm

wanus wrote:1.010 sounds reassuring anyway.My opinion is always take readings and as someone who always used to say on here if your not sure,taste it.
thanks took reading today still 1.010 don't taste sweet

tickle

Re: help

Post by tickle » Thu Sep 01, 2016 7:35 pm

well been 1.010 for 4 days so just put it into a barrel
so just hope it will do well

Fil
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Re: help

Post by Fil » Fri Sep 02, 2016 1:57 am

1.010 is ready for bottling gravity in 99% of cases.

the thing about airlocks is they are only an indicator, the co2 will find the easiest route out so a slight leak in the seal and you get no more glugs even tho the beer is fermenting happily..

happy supping ;)
ist update for months n months..
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate :(

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