Beer brewers?

daboyz
daboyz Posts: 5,207
edited June 2014 in The Clubhouse
I recently tried to brew my second batch of beer. All went swimmingly with my first batch but when I transferred this batch over I never got any CO2 to release. Is my batch toast?
Post edited by daboyz on
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  • jeremymarcinko
    jeremymarcinko Posts: 3,785
    edited May 2014
    Its hardly ever toast. Perhaps a yeast stall. Does it still taste sweet?
    Oh, Listen here mister. We got no way of understandin' this world. But we got as much sense of this bird flyin in the sky. Now there is a lot that bird don't know, but it don't change the fact that the world is happening to him all the same. What I am tryin to say is, is that the course of your life, well its changing, and you don't even see it- Forest Bondurant
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  • SCompRacer
    SCompRacer Posts: 8,513
    edited May 2014
    What Jeremy said... Dave, how long did you leave it set? Minutes...hours.....lol or days. Too cool an area can affect stall as well. Did you use heavy yeast, maybe it settled....;)
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  • trav0810
    trav0810 Posts: 1,056
    edited May 2014
    Do you bottle or keg?
    The difference between genius and stupidity is; genius has its limits.” -Albert Einstein

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  • voltz
    voltz Posts: 5,384
    edited May 2014
    you said you transfer this batch over ? to secondary fermentor? was it just done fermenting? not sure exactly what you meant.
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  • daboyz
    daboyz Posts: 5,207
    edited May 2014
    I boiled and then flash cooled it and then transferred to a fermenter. It's fermenting now. I put it in my closet. I'm at day nine and I was planning on adding the sugar and bottling on Saturday evening. My problem is it never released any CO2 so I'm just wondering if it will be ok or crap? I don't want to go through the hassle of bottling if it's crap.
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  • mrbiron
    mrbiron Posts: 5,711
    edited May 2014
    The yeast causes your burps.....did you forget the yeast?
    Where’s the KABOOM?!?! There’s supposed to be an Earth shattering KABOOM!!!
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  • voltz
    voltz Posts: 5,384
    edited May 2014
    So you have a airlock on top of your fermenter ? did you put water in your airlock? and it never bubbled?

    that sounds like no yeast in the fermenter or your yeast was bad, did you use dry yeast or liquid?
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  • daboyz
    daboyz Posts: 5,207
    edited May 2014
    yes on the airlock and yes it's filled to the proper level and no it never bubbled. Liquid yeast.
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  • scottyboy76
    scottyboy76 Posts: 2,905
    edited May 2014
    I wann die, daboyz canU brew me sumpin that fitz, im old
    humpty dumpty was pushed
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  • daboyz
    daboyz Posts: 5,207
    edited May 2014
    I can but I understand the electric chair and firing squad are making a comeback. :)
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  • Phatattack
    Phatattack Posts: 30
    edited May 2014
    As far as I'm concerned the only beer is olde English 800
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  • voltz
    voltz Posts: 5,384
    edited May 2014
    sorry for all the questions, since you sorta new to brewing I just wanted to cover the bases.

    your liquid yeast -> I take it you squeezed it to bust the bubble inside, and let it swell up before you pitched it into the cooled wort?

    if you did all that and it swelled up it should have been ok :(

    not sure what could have happened as it sounds like you had all the bases cover and was doing just fine.
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  • daboyz
    daboyz Posts: 5,207
    edited May 2014
    The more I read the more I see that the visible bubbling don't mean as much as I'm making it out. I took a hydrometer reading and I'm going to check to make sure it's the same after 3 days and I should be fine.
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  • xjghost
    xjghost Posts: 1,105
    edited May 2014
    I want to try brewing some day...... Sorry for the hijack.... ;)
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  • voltz
    voltz Posts: 5,384
    edited May 2014
    It may have been fermenting with just low burbing going on, or like other said the temp could have gotten low and stalled it, give it some time and see if the finish gravity is low enough to bottle, it maybe just fine :)

    xj don't try -> DO!! :)

    I recommend williams brewing for supplies and book and kits etc.
    http://www.williamsbrewing.com/?gclid=CPnY7eK61L4CFY3m7AodeEMA1Q

    great kits for beginners to start brewing with!
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  • On3s&Z3r0s
    On3s&Z3r0s Posts: 1,013
    edited May 2014
    In my experience, one of the most important things you can do for a good active fermentation is make sure there is plenty of oxygen in the wort before you pitch your yeast. There's lots of ways to do that... if you're using an immersion chiller sometimes you can just thrash the chiller around in the wort while you're cooling it, some people seal and shake their fermenter. Some use an aquarium pump and just bubble regular air through it for 15-20 minutes. I bought one of those stainless steel diffusers with micron-scale holes and pump pure oxygen through it (stuff you can buy in the little red bottles by the welding equipment in the hardware stores). 1 minute of pure oxygen and 12 hours after you dump in the smack pack you'll be bubbling like crazy.

    If your hydrometer tells you you've got a long way to go still to get to your desired F.G. you might try shaking the fermenter and re-pitching. Or tell everyone you wanted to go for a more "sessionable" beer and just drink more of it. :)

    Williams is great, but last time I bought a substantial amount of stuff morebeer.com had better prices.
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  • voltz
    voltz Posts: 5,384
    edited May 2014
    I went to morebeer.com and they do have a lot more kits, I was reading their instructions for their kits & they are really good and cover that part about oxygen I had not known.

    C. Use our oxygenation or filtered aeration kit to provide your wort with pure clean oxygen. The yeast uses the oxygen to create healthy cells, which translates into better beer and less fermentation problems.

    that is something I will have to remember!
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  • On3s&Z3r0s
    On3s&Z3r0s Posts: 1,013
    edited June 2014
    Yeah, I learned the hard way about oxygenating the wort after I switched to an all grain (no liquid or dry extract) brew for the first time and ended up with a stuck fermentation. It's a long, full boil that really drives the oxygen out of the wort, and if you don't do something to get it back in for the yeast, they will have a rough go in the first aerobic phase (usually the first three days or so) of fermentation. Daboyz is right that sometimes the slower anaerobic phase can make up for that even without a lot of visible activity, but having that good first phase seems to make for a better product in my experience. For big beers like anything that is supposed to finish in the 6.5% ABV range or higher, sometimes I will even make a yeast starter to give it a head start. But those smack packs are good enough if you get a fresh one that it really shouldn't be necessary if you oxygenate/aerate. Happy drinking! :biggrin:
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