Fermentation has stopped

[0127frey]

I started a Kale Wash yesterday,added the Yeast and the Air Lock was bubbling awayafter about 4 hrs,but now after 24hrs its stopped bubbling,What could be the problem ?.

[Capt-Cudellez]

how warm is it? What was the original gravity (or if you dont know, how much sugar in how many litres of wash)

[Icefever]

It's hard to say....as Capt said temp...what's the ph?...what's the SG? any more info may give us a better idea of the problem.

[0127frey]

23lts of Liquid,with 5 Kilo's Sugar,at a Temp of 26c.

[Capt-Cudellez]

Are you sure its stopped fermenting?
If the lid isn't fully sealed or the airlock plug, the gas will escape via the path of least resistance rather than bubbling the airlock.

If youre sure its not active, how much and which type of yeast did you pitch.

[vino-tinto]

23lts of Liquid,with 5 Kilo's Sugar,at a Temp of 26c.

That should have given you an SG of approx 1.074.
Did you use 100g of kale to 500ml of water to make the nutrient ?
What type and how much yeast did you use ?

[Easydrinker]

Don't talk to me about "Fermentation has stopped"!
Have just brewed and stripped my last sack of Heavily peated Malt.
Conversion seemed OK, good sugar content, totally awful ferment numbers from 6 buckets.
I tried messing with temps., Ph, and anything else that I could think of.
I admit that it was A WHOLE month past it's BBE.
I never expected this result.
Final strip tomorrow, the spirit runs will show how far this one is off from the previous.
Bah Humbug!

Robert.

[FerdBerfel]

Yeast problems in fermenting are usually due to one of the following:

1. Bad temperature mismatch between the yeast and the batch. Too hot a batch, and you will kill off the yeast, too cool and the yeast will go dormant until it reaches its sweet spot (different for every type of yeast).
2. Lack of oxygen. Get a stainless steel airstone and a aquarium airpump and pump the batch full of oxygen for about 10-15 minutes. Does wonders.
3. Too high a OG for the yeast. Believe it or not, some yeast will not perk if the OG is too high.
4. PH is a possible, but in my experience, pretty rare.
5. When in doubt, make a starter. For OG's over 100 and yeast that is NOT specifically for distillation, make a weak beer starter and pitch the yeast the night before. 3L should work for 20L or so batch. Get the batch to same temp or close as the starter and pitch. Around 20 C ought to be safe.

If it quit and won't start again, air it up and repitch. Shouldn't hurt a thing. But check the gravity first....

I'm not an expert distiller, but I am a 10+ year competition beer brewer.. Hope this helps.

[Icefever]

That's a very comprehensive answer Ferdberfel....

What're your thoughts on using bread yeast?? fresh or dried?? by the way welcome to the forum.

[Easydrinker]

I consider this to be a highly informative post.

Yeast problems in fermenting are usually due to one of the following:

1. Bad temperature mismatch between the yeast and the batch. Too hot a batch, and you will kill off the yeast, too cool and the yeast will go dormant until it reaches its sweet spot (different for every type of yeast).
2. Lack of oxygen. Get a stainless steel airstone and a aquarium airpump and pump the batch full of oxygen for about 10-15 minutes. Does wonders.
3. Too high a OG for the yeast. Believe it or not, some yeast will not perk if the OG is too high.
4. PH is a possible, but in my experience, pretty rare.
5. When in doubt, make a starter. For OG's over 100 and yeast that is NOT specifically for distillation, make a weak beer starter and pitch the yeast the night before. 3L should work for 20L or so batch. Get the batch to same temp or close as the starter and pitch. Around 20 C ought to be safe.


If it quit and won't start again, air it up and repitch. Shouldn't hurt a thing. But check the gravity first....

I'm not an expert distiller, but I am a 10+ year competition beer brewer.. Hope this helps.

I do thank you for taking the time to make that comprehensive post.
And I welcome you to this board.

However, as I said to my granny, just before she lost the festive season spirit...

"just make a hole in each end, and suck!"

Robert.



Don't be put off by responses that I make to posts.
I mean well, but have something to learn in social interaction.

[Icefever]

I do thank you for taking the time to make that comprehensive post.
And I welcome you to this board.

However, as I said to my granny, just before she lost the festive season spirit...

"just make a hole in each end, and suck!"

Robert.

Don't be put off by responses that I make to posts.
I mean well, but have something to learn in social interaction.

My dear boy, you've just started my day off with a belly laugh....in fact I'm still chucking now...and more likely when I'm pushing them old big wheels...

Social interaction there's nowt wrong with yours my friend.

[Mash]

Don't be put off by responses that I make to posts.
I mean well, but have something to learn in social interaction.

FerdBerfel,

He means that. We are a happy bunch here, and this joshing is a hearty welcome.

Your reply was a very good answer and certainly makes some points we don't always see here to often.

Welcome to the board.

[Mr Four Square]

Dollars to donuts my money's on an air leak. It started with a hiss and a roar and now it's blowing co2 somewhere other than the airlock.

Once the fermentation slows the pressure takes the path of least resistance and if there is somewhere easier than the airlock then it will find it.

If the SG is dropping then chances are all's well.

[Easydrinker]

WTF?
Who uses an airlock on a wash?
Never have, never would.
Are you having an xmas joke?
Been on the brew?...

Robert.

Just loving the "expert" opinion being posted here, I would LOL if I didn't feel the urge to cry!

'tis the season to be jolly, tra la la la and all the rest.
Ho, Ho, Fecking HO!

[Mr Four Square]

"Who uses an airlock ? "
0127frey who started the thread and asked the question for starters.