fermentation question

[Nberry]

I did a 5 gallon Scottish Ale on Saturday and the fermentation has begun but it is very slow. The recipe did say to use two yeast packets, but I made a starter for this batch. It started yesterday but it is very slow. How can I tell if it is actually doing enough or if I what I need to do to make sure it has processed.

 

[Sunfire96]

I did a 5 gallon Scottish Ale on Saturday and the fermentation has begun but it is very slow. The recipe did say to use two yeast packets, but I made a starter for this batch. It started yesterday but it is very slow. How can I tell if it is actually doing enough or if I what I need to do to make sure it has processed.

What temperature is it fermenting at and what yeast did you use? Sometimes they're slow to start but get going just fine

 

[Josh Hughes]

Did you use Scottish ale yeast? Those take off slower in my use of them

 

[HighVoltageMan!]

If it’s going you’re likely okay. It’s when they do nothing is when you run into trouble. Some yeasts can fake you into believing nothing is going on, then bang, they’re done.

If you’re going off airlock activity, check to make sure the fermenter is properly sealed.

 

[Nberry]

Did you use Scottish ale yeast? Those take off slower in my use of them

I used White Labs Edinburgh Scottish Ale. I have used it before, but I don't remember it being like this.

 

[Josh Hughes]

Not used the White labs ones. Wyeast and omega started out slow for me. Tartan wasn’t as slow. BUT I also never made a starter with those yeasts.

 

[Nberry]

What temperature is it fermenting at and what yeast did you use? Sometimes they're slow to start but get going just fine

What temperature is it fermenting at and what yeast did you use? Sometimes they're slow to start but get going just fine

The fernemtation is at 72. I used White Labs Edinburgh Scottish ale yeast. I added the yeast on Saturday evening around 7 p.m. and at this point it is not doing anything. It was bubbling slowly but now has stopped.

 

[Nberry]

If it’s going you’re likely okay. It’s when they do nothing is when you run into trouble. Some yeasts can fake you into believing nothing is going on, then bang, they’re done.

If you’re going off airlock activity, check to make sure the fermenter is properly sealed.

everything appears to be sealed and it has now stopped. I will wait until I move it into a secondary vessel and take a sample to get a reading to see where the O.G. is at go from there.

 

[Josh Hughes]

Now that is weird at that temp.

 

[Sunfire96]

The fernemtation is at 72. I used White Labs Edinburgh Scottish ale yeast. I added the yeast on Saturday evening around 7 p.m. and at this point it is not doing anything. It was bubbling slowly but now has stopped.

Is there a date on the pack of yeast?

 

[Minbari]

I would take an SG reading before doing anything. I have had time where my fermentor just didn't seal and it was done but I didn't see many bubbles.

On the other hand if it is still high, you gonna have to wait or add more yeast

 

[Zambi]

everything appears to be sealed and it has now stopped. I will wait until I move it into a secondary vessel and take a sample to get a reading to see where the O.G. is at go from there.

Why would you move it to secondary?
Does your fermenter have a spigot to take a gravity sample (without opening the lid)?
I got airlocks on all fermenters, but I hardly ever see bubbles. Almost all of them leak, although they seem properly closed. I just don't worry about it (anymore)

 

[The Brew Mentor]

Pop the lid carefully and slide it to the side just enough to get a sample..
That will tell you all you need to know.
You can pass on the secondary.
Just leave it alone for 2 weeks.

 

[Sandy Feet]

I have a plastic Fermonster. If I see activity, life is good, and I don't care how much it does or doesn't bubble. I have not used that yeast, but sometimes S-05 doesn't look like much even when it is doing its thing.
You should see some, maybe not lots, but some krausen within 24 hours. It should be pretty active after 2 or 2/12 days then not look like much after about the third day. This assumes you can see inside the vessel.
If not, see the above.
If you have to pop a lid, be very careful and sanitize the living crap out of anything that will come in contact with the vessel.

 

[The Brew Mentor]

I have a plastic Fermonster. If I see activity, life is good, and I don't care how much it does or doesn't bubble. I have not used that yeast, but sometimes S-05 doesn't look like much even when it is doing its thing.
You should see some, maybe not lots, but some krausen within 24 hours. It should be pretty active after 2 or 2/12 days then not look like much after about the third day. This assumes you can see inside the vessel.
If not, see the above.
If you have to pop a lid, be very careful and sanitize the living crap out of anything that will come in contact with the vessel.

I love the fermonsters. Plus you can use them for beer and wine. They're non porous.

 

[Sandy Feet]

Unfortunately, the home brew store where I bought all my stuff isn't there anymore. They helped me a lot. They had a beginner kit which included everything except the kettle and the wort chiller. Included in that kit was Palmer's book which also helped me understand a few things. In addition, they offered classes. For $30 you got a class, lunch, and two beers. That was the final motivation to start brewing.

 

[GFHomebrew]

Unfortunately, the home brew store where I bought all my stuff isn't there anymore. They helped me a lot. They had a beginner kit which included everything except the kettle and the wort chiller. Included in that kit was Palmer's book which also helped me understand a few things. In addition, they offered classes. For $30 you got a class, lunch, and two beers. That was the final motivation to start brewing.

That would of kept me going to School anyhow!

 

[Nosybear]

I did a 5 gallon Scottish Ale on Saturday and the fermentation has begun but it is very slow. The recipe did say to use two yeast packets, but I made a starter for this batch. It started yesterday but it is very slow. How can I tell if it is actually doing enough or if I what I need to do to make sure it has processed.

Packets? I'm assuming dry yeast.... I never do a starter with dry yeast - it's prepared so it's ready to go, no oxygen required. Question: Since the recipe called for dry yeast, did you oxygenate? If I were writing a recipe for a beer using dry yeast, I would not use an aeration step. If you didn't aerate after making a starter, that could be a reason for slow fermentation.