no more bubbling this brew only worked for about 21 hrs. it a dark ale
porter.what should I do leave to do it's thing for two weeks or try and
pitch it again.any suggestion

thank you

"Steph" <smokepole@sssnet.com> wrote in message
news:1077p8i345e1a2b@corp.supernews.com...[color=blue]
> no more bubbling this brew only worked for about 21 hrs. it a dark ale
> porter.what should I do leave to do it's thing for two weeks or try and
> pitch it again.any suggestion
>
> thank you[/color]

Some yeasts work faster than others. Temperatures >65 F will also ferment
faster than at colder temperatures. So it's possible that your fermentation
is complete in just 21 hours. However the only way to know for sure is to
check the specific gravity. Get a hydrometer and dunk it in. If your
specific gravity is somewhere between 1.000 and 1.020 and stays that way for
3 or 4 days, then fermentation is done. If it's higher than that, then
fermentation is stuck. If that's the case, you could try adding yeast
nutrients or a few Beano tablets to get it going again.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish

Beano tablets?

Reason???

John


"David M. Taylor" <dmtaylor@SPAM.geocities.SUCKS.com> wrote in message
news:1077qqla1jg823f@corp.supernews.com...[color=blue]
> "Steph" <smokepole@sssnet.com> wrote in message
> news:1077p8i345e1a2b@corp.supernews.com...[color=green]
> > no more bubbling this brew only worked for about 21 hrs. it a dark ale
> > porter.what should I do leave to do it's thing for two weeks or try and
> > pitch it again.any suggestion
> >
> > thank you[/color]
>
> Some yeasts work faster than others. Temperatures >65 F will also ferment
> faster than at colder temperatures. So it's possible that your[/color]
fermentation[color=blue]
> is complete in just 21 hours. However the only way to know for sure is to
> check the specific gravity. Get a hydrometer and dunk it in. If your
> specific gravity is somewhere between 1.000 and 1.020 and stays that way[/color]
for[color=blue]
> 3 or 4 days, then fermentation is done. If it's higher than that, then
> fermentation is stuck. If that's the case, you could try adding yeast
> nutrients or a few Beano tablets to get it going again.
>
> --
> Dave
> "Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
> Genesis, 1973-ish
>
>[/color]

Stops beer farts?



"JM" <NoSpam@ev1.net> wrote in message
news:107ejn5kga24710@corp.supernews.com...[color=blue]
> Beano tablets?
>
> Reason???
>
> John
>
>
> "David M. Taylor" <dmtaylor@SPAM.geocities.SUCKS.com> wrote in message
> news:1077qqla1jg823f@corp.supernews.com...[color=green]
> > "Steph" <smokepole@sssnet.com> wrote in message
> > news:1077p8i345e1a2b@corp.supernews.com...[color=darkred]
> > > no more bubbling this brew only worked for about 21 hrs. it a dark[/color][/color][/color]
ale[color=blue][color=green][color=darkred]
> > > porter.what should I do leave to do it's thing for two weeks or try[/color][/color][/color]
and[color=blue][color=green][color=darkred]
> > > pitch it again.any suggestion
> > >
> > > thank you[/color]
> >
> > Some yeasts work faster than others. Temperatures >65 F will also[/color][/color]
ferment[color=blue][color=green]
> > faster than at colder temperatures. So it's possible that your[/color]
> fermentation[color=green]
> > is complete in just 21 hours. However the only way to know for sure is[/color][/color]
to[color=blue][color=green]
> > check the specific gravity. Get a hydrometer and dunk it in. If your
> > specific gravity is somewhere between 1.000 and 1.020 and stays that way[/color]
> for[color=green]
> > 3 or 4 days, then fermentation is done. If it's higher than that, then
> > fermentation is stuck. If that's the case, you could try adding yeast
> > nutrients or a few Beano tablets to get it going again.
> >
> > --
> > Dave
> > "Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
> > Genesis, 1973-ish
> >
> >[/color]
>
>[/color]

"JM" <NoSpam@ev1.net> wrote in message
news:107ejn5kga24710@corp.supernews.com...[color=blue]
> Beano tablets?
>
> Reason???
>
> John[/color]

The short answer: Inadequate enzymes & complex sugars. Some yeasts have a
harder time fermenting the more complex sugars in your wort, especially if
it is an extract brew with no grain (and hence, minimal enzymes). Beano
contains enzymes which break the complex sugars into ones that are easier
for the yeast to digest. Hence, you can usually lower the final gravity of
your beer simply by adding 3 Beano tablets per 5 gallons. Because of the
latest "low carb diet" craze, there have been tons of articles in Brew Your
Own magazine over the past few months proving this point. I have had
several brews already that have completed fermentation at a final gravity of
around 1.022. Now it seems that if I had just added a few Beano tablets, I
might have gotten the final gravity closer to where I wanted it to be. The
beer just needed a little kick (a few more enzymes) to break down the
extract's sugars. That's my theory. It's certainly worth a try. From what
I understand, it should not affect the flavor of your brew or anything like
that. It will just thin it out a little bit. But if your fermentation is
stuck, then you've got sweet tar in your fermenter, and sweet tar thinned
out plus a little alcohol equals beer, right?

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish

"David M. Taylor" wrote:
[color=blue]
> The short answer: Inadequate enzymes & complex sugars. Some yeasts have a
> harder time fermenting the more complex sugars in your wort, especially if
> it is an extract brew with no grain (and hence, minimal enzymes). Beano
> contains enzymes which break the complex sugars into ones that are easier
> for the yeast to digest. Hence, you can usually lower the final gravity of
> your beer simply by adding 3 Beano tablets per 5 gallons. Because of the
> latest "low carb diet" craze, there have been tons of articles in Brew Your
> Own magazine over the past few months proving this point. I have had
> several brews already that have completed fermentation at a final gravity of
> around 1.022. Now it seems that if I had just added a few Beano tablets, I
> might have gotten the final gravity closer to where I wanted it to be. The
> beer just needed a little kick (a few more enzymes) to break down the
> extract's sugars. That's my theory. It's certainly worth a try. From what
> I understand, it should not affect the flavor of your brew or anything like
> that. It will just thin it out a little bit. But if your fermentation is
> stuck, then you've got sweet tar in your fermenter, and sweet tar thinned
> out plus a little alcohol equals beer, right?[/color]

Beano certainly does what yousay, but the problem is that it's nearly
impossible to control. Even a small amount in a beer can easily take
the gravity down to 1.000 or below. I've had some luck using it when I
formulate the recipe from the start to include Beano, but my attempts to
rescue a fermentatrion with it have been less successful. OTOH, if it;s
the only thing that _might_ save a batch, what have ya got to lose?

----------->Denny
--
Life begins at 60 - 1.060, that is.

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