Labels:text | black and white | document OCR: Fermentation Never Starts My Beer Smells Bad Liquid Yeast Pack Does Not Problem: After adding the yeast and Problem: A sulfur-like or sour odor is Swell waiting 48 hours or more, there appears emitted by the beer during fermenta- to be no activity, as evidenced by a lack Problem: The inner seal of the liquid tion. of airlock bubbling. yeast package was broken 5 days ago Solution: This is not a problem. Brew- and it has not yet swelled. Solution: Usually a lack of airlock bub- ing yeast, particularly lager yeast, bling is caused by a poor seal on the emits sulfur compounds during fermen- Solution: Make sure the liquid yeast is fermenter. Open the lid and check the tation. The release of sulfur compounds in an area that is at least 60 degrees F. beer with a hydrometer - if the gravity is is normal and will not affect the flavor of Warmer temperatures promote faster lower than when the yeast was pitched, the finished beer. If the beer has a sour swelling. A steady temperature is also fermentation has started. (not sulfur) odor, it could be contami- important. If the yeast is subjected to nated with bacteria. To determine this, temperature variations of over 20 de- Also, look on the sides of the fermenter taste a sample, and if a sour flavor is grees per day, or drops below 60 de- prevalent, the beer has been spoiled. If grees for several hours, it will not swell. for evidence of a yeast deposit: if the The yeast is ready when it has swollen sides have an inch or so tall ring of you are not sure if the raw fermenting brown yeast deposit, fermentation has beer has a sour taste, it probably does to at least 11/2" thick. Make sure your started and is proceeding normally. not, and is proceeding normally. yeast pack is in an area with a warm steady temperature. If the beer shows no evidence of fermen- tation, after checking with a hydrometer How is the Hydrometer If the temperature is fine, and the yeast Used? still has not swollen after 5 days, call our and looking for the yeast deposit, per- haps it is in too cold an area. To get customer service line at 510/895-2739 started, ales and lagers alike both need The hydrometer does not come with in- for warranty replacement information. a temperature of 65 degrees (lagers can structions, but it is easy to use. There be lowered to 55 degrees once the yeast are two scales, the specific gravity scale takes off and starts fermentation). Tem- and the potential alcohol scale. Ignore Chill Haze peratures lower than 65 degrees will the potential alcohol scale (it goes from Problem: The beer is clear when at delay the start of fermentation by sev- 4 to 18) and use the specific gravity room temperature, but develops a haze eral days, and may prevent the start of scale, which starts at 980 and goes to when chilled. This is normal for most fermentation. 1130. beers. Commercial brewers either filter To use the hydrometer, float in your fer- out the haze, or add settling agents such as silica gel, or lager the beer long menter (or fill the testing jar) and take enough at 45 degrees F. or less (4 weeks a reading where the slender glass stem or more) so the haze settles out natu- emerges from the beer. The sample to rally. be tested should be 60º F. Solution: Cold lagering for 4 weeks or Fermentation Never Finishes more will settle out the haze. Silica Gel Problem: The beer has been fermenting can also be stirred in at priming to ab- for 2 or 3 weeks but the airlock keeps sorb most of the haze causing proteins bubbling, at the rate of one bubble every if 4 weeks of refrigeration is impractical. minute or two. Some beers can bubble on for months, even after the main fer- ment has finished. After the yeast eats all the readily digestible fermentable sugars, it decomposes and breaks down William's Advice Line some unfermentable dextrins into fer- mentable sugars. This is evidenced by For answers to questions about a slow bubbling of the airlock. brewing with William's products, call our Advice Department. Solution: This is not a problem. To If the question concerns fermenta- know when fermentation has stopped, tion (or apparent lack of fermenta- rely on the hydrometer, not the airlock. After the beer appears to be fermented tion), please take a hydrometer out (usually after 10 or 12 days), take a reading before calling, so we can better assist you. reading with the hydrometer. Three days later, take another reading - if the hydrometer has stopped dropping, the When using the hydrometer, spin the Our Advice Line is 510/895- beer is ready to bottle (providing a rea- slender glass stem before taking a read- 2744, and is open Monday through sonable finishing gravity has been ing, to dislodge any bubbles that may Friday, 8 AM to 5 PM Pacific Time. reached). cling to the instrument. 37
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