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Author Topic: Failed fermentation  (Read 2635 times)

Offline flbrewer

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Re: Failed fermentation
« Reply #15 on: January 31, 2015, 01:34:18 pm »
^good point. Always made me nervous w a glass carboy. No worries now w my Speidel.
Still dangerous.  Very easy to cause a serious back injury.

I don't lift it up and shake it! I just rock it back and forth on the ground.

Offline JT

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Re: Failed fermentation
« Reply #16 on: January 31, 2015, 01:53:29 pm »
^good point. Always made me nervous w a glass carboy. No worries now w my Speidel.
Still dangerous.  Very easy to cause a serious back injury.

I don't lift it up and shake it! I just rock it back and forth on the ground.
Good move!

Offline MO

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Re: Failed fermentation
« Reply #17 on: February 02, 2015, 01:49:53 pm »
Out of curiosity do you have a link to the kit you brewed? I'm surprised that wasn't spelled out for you.

I didn't use a kit.  This was my first batch using ingredients that I purchased.  It's all good now...I tossed in 2 packs of dry yeast as was recommended and she's bubbling pretty good now.  Thank you for your help, I sincerely appreciate it.
"Trying my best to be who my dog thinks I am"

Offline Master_Dam

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Re: Failed fermentation
« Reply #18 on: February 24, 2015, 04:30:44 pm »
Rock it  +1 ... I do it in a circular way rolling on the bottom of the carboy for 5-10 mins and get a good 4" of heavy foam and lots of friendly oxygen waiting for my yeast!


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Offline Master_Dam

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Re: Failed fermentation
« Reply #19 on: February 24, 2015, 04:38:59 pm »
But not sure if that is the cause of no action in 48h. I made several beers in the past without aerating the worth and they all went thru a nice smooth fermentation right away. I also used liquid yeast without a starter and still did the job.
Don't get me wrong ALL THE ABOVE IS EXTREMELY IMPORTANT in order to reach good quality beer. Just saying it might not be the main cause of inactivity.

Fermentation temperature?
I am doing a Belgium with a Wyeast belgium saison yeast and its been bubbling for 6 weeks at 90 degrees! Almost at 1.010!
Pitch temperature? Worth might have been too hot...
Or as said above, just old yeast...
The batch might still be good, give it a chance, aerate it and pitch fresh yeast in!

Good luck! 


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