Labels:text | font | black and white | paper | publication | number OCR: as the stopper on a glass carboy. When mented wort is full of sugar compounds Common there is only a small amount of gas being that bacteria find very palatable. produced (as during the later stages of Questions fermentation) the gas often finds it eas- To reduce the lag time between wort ier to seep out the seal in the plastic lid rather than push up the water in the air- cooling and the start of fermentation, try lock. If you have any doubt about fer- to use liquid yeast within a day of its initial swelling (do not put the yeast in Over the past 14 years we have received mentation, always take a hydrometer the refrigerator after it has swollen), many interesting phone calls on our Ad- reading, as it is more accurate than rely- and keep the wort at 65 to 75 degrees vice Line from you. Here are some of ing on the airlock. until you see evidence of fermentation. the most common questions and their Once the foaming stage of fermentation answers. The Ferment Overflows the has begun, the wort can be dropped by down 10 degrees per day if you are brew- Apparent Stuck Fermentation Airlock ing a lager style beer, Problem: Fermentation appears to pro- Problem: Caused by a very vigorous fer- ceed vigorously for a few days and then ment in warmer weather. With a plastic After a sour batch, make sure you ster- die out. fermenter this is more of a mess than a ilize all your equipment thoroughly. Re- problem, because the beer is generating move the valve from the fermenter and Solution: Check the beer with a hydrom- large volumes of CO2 gas when overflow- soak it in a diluted bleach solution (2 eter, Usually it is fine, and the actual ing, and CO2 gas protects the surface of teaspoons of unscented bleach in 1 gal- fermentation has almost ceased because the beer from oxidation and bacterial lon of water) overnight to sterilize its the fermentable sugars have largely growth. WARNING: When using a inner recesses. Then add a cup of bleach been eaten by the yeast. If the hydrom- glass fermenter, an overflowing airlock to the assembled fermenter, fill with eter reads near finishing gravity, the can be dangerous, as the airlock could cold water, and let it sit for 24 hours to beer is probably fine. However, it still clog, causing the bottle to explode. thoroughly sterilize its plastic walls. needs a few additional days to give the yeast a chance to settle out of the beer Possible solution: Clean up the airlock before bottling. and lid and reseal. Place the fermenter White Film on the Surface in a cooler area (a waterbath works well) A real stuck fermentation is when the to buffer the extremes in temperature. Problem: Caused by an airborne mold. specific gravity is near starting gravity, Appears as a dusty white (very thin) film and does not drop over a period of 3 or Lack of Carbonation in the fermenter, and then appears again 4 days. Stuck fermentations are usually in the bottled beer. This mold is not caused by dramatic temperature varia- Problem: Fermentation in the bottle usually accompanied by a taste defect, tions (20 degrees or more in a day) has probably been hindered by low so drinking the beer is not a problem. which can shock yeast, rendering it un- (under 55 degree F.) or unsteady aging able to continue. To fix a true stuck fer- temperatures in the first 3 weeks after Solution: The same as Sour or Acidic ment, additional fresh yeast must be bottling. flavors above; sterilize all your equip- added, and the beer placed in an area ment thoroughly (and let it dry) be- with a very steady temperature (ideally Possible solution: Transfer remaining tween batches. 60 to 70º F.). True stuck fermentations bottles to an area with a steady aging are very rare with all malt beers. temperature of at least 60 degrees F. and Natural Fruit Flavors wait two weeks. The yeast will often re- vive and carbonate the beer. We now offer natural concentrated Airlock Stops Bubbling fruit flavors, ideal for flavoring wheat, lambic-style beers, and Problem: Usually due to the fact that meads. Each 4 fluid oz. container will the bulk of fermentation occurs in two Sour or Acidic Flavors flavor 5 gallons. Our Natural Fruit or three days (see above). Problem: Bacterial and or wild yeast in- Flavors are best added at bottling, fection in beer because of unsterile con- stirring in to taste. Or add a few Solution: Usually not a problem. If the ditions during fermentation. drops to a glass before pouring, to airlock never bubbles, check to see if Particularly in more tropical climates, individually flavor each beer. fermentation has occured by looking for airborne bacteria can infect beer before brown rings on the inside of the fer- the yeast has a chance to start. CHERRY 4 oz. S30 $3.90 menter. If there is a sediment on the inside walls of the fermenter (above the Solution: There is no solution to this RASPBERRY 4 oz. S31 $4.20 wort level) fermentation has started and except to sterilize more thoroughly there is a leak in the seal on the fer- when making your next batch, and do STRAWBERRY 4 oz. S32 $3.90 menter lid. everything you can to shield the cooling Airlocks on plastic fermenters bubble wort from air contact. The most danger- ous time in brewing is when the wort is Never boil our Natural Fruit Flavors, less than those on glass fermenters, as cooling and during the lag time before as the natural fruit aromatics will be plastic fermenter lids are never as tight the start of fermentation, as the unfer- evaporated by the heat 36
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