Labels:text | black and white | font | circle OCR: Sour or Acidie Flavors Airlock Stops Bubbling COMMON Problem: Bacterial and/or wild yeast in- Problem: Usually due to the fact that QUESTIONS fection in beer because of uasterile con- the bulk of fermentation occurs in two ditions during brewing. Particularly in or three days, tropical or humid climates, airborne bac- teria (carried by dust particles) can in- Over the past 14 years we have received Solution: Usually not a problem. If the fect beer before the yeast has a chance Giriock never bubbles, check to see if fer- many interesting phone calls on our Ad- to start. Mentetion kos occured by looking for vice Line from you. Here are some of brown rings on the inside of the fermenter. the most common questions and their Solution: There is xd solution to this ex- if there is a sediment on the inside walls answers. cept to sanitize more thoroughly when of the fermenter (above the wort lese!) making your next balck, and do every- fermentation has started and there is a Apparent Stuck Fermentation thing you can to shield the cooling wort leak is the sea! on the fermenter lid. Problem: Fermentation appears to pro- from air and dust contact. Drafty areas ceed vigorously for 1 to 3 days and then are to be avoided, as are pels such as dogs, Airlocks oa plastic fermenters bubble iess die out cats, and birds, which are notorious for than those on glass fermenters, as plastic spreading airborne bacteria as they mot. fermeater lid's are never as tight as the Solution: Check the brer with a kyfrome- Make sure pels do not enter the brewing stopper dat a glass corboy. When there is ter. Usually it is fine, and the actual area, especially in the critical period ba- yaiy a small amount of gas being pro. fermentation has almost ciased because twees the making of the wort and the start duced (as during the later stages of fer- the fermentable sugars have largely been of fermentation. mentation) the gas finds it easier to seep eaten by the yrast. If the hydrometer out the seal in the piastic lid rather than reads near finishing gravity, the beer is push up the water in the cirlock. probably Fine. However, it still needs Q few additional days to gite the yeast a Yeast Pack Does Not Swell chance to setile out of the beer before prim- ing and bottling. Problem: The inner seal of the liquid yeast package was broken 5 days ago A real stuck fermentation is when the spe- and it has not yet swelled. cific gravity is near starting gravity, and does not drof over a period of 3 or 4 days. Solution: Make sure the liquid yeast is in Stack fermentations are usually caused by ax ares that is et least 65" F. Warsier dramalic temperature variations (20' or temperatures promote faster swelling. A 2007e in a day) which can shock yeast. steady temperature is also important If readering it naable to continue. To fix a the yenst is subjected to temperature 137r- true stuck ferment, additional fresh yeest ations of over 20" per day, or drops below must be added, and the beer Neced in IR GO" F. for several hours, if muy Mol Swell. area with a very steady temperature dide- The ysast is ready when it has swollen to ally 60' to 70" F.). True stueck fermenta- at least !'Ve' thice, tions are very rare with ali-mall beers. In addition to keeping airborne dust to a minimum, it is important to reduce the time it takes for fermentation to start. The If your yrast pack still does not swell, call ws et 800-759-6025 for warranty replace- Lack of Carbonation most dangerous lime is brewing is during the lag time before the stars of fermenta- went information. Never use a pack that Problem: Fermentation in the bottle tion, as the unfermented wort is full of kas not properly risen! has probably been hindered by low sugar compounds that airborne bacteria (under 55' F.) or unsteady aging tem- find very caletobie. William's Advice Line peratures in bottle. If the aging temper- ature has varied by more than 20" per To reduce the lag time between wer! cool- For answers to questions about day, the yeast may be shocked into dor- ing and the start of fermentation, try to brewing with William's products, mancy and may be very hard or impossi- ble to restart by correcting the use liquid yeast within a day of its initial call our Advice Department. swelling (do Not put the yeast in the ve- temperature. frigerator after it has swollen), and keep If the question concerns fermenta- the wort ct 65" to 75" F. warif you see tion for apparent lack of fermenta- Possible solution: Transfer remaining evidence of fermentation. If you are brew- Gion), please take a hydrometer bottles to ax arca wilk a steady sging ing & Inger-style brer, once the jocming reading before calling, so we can temperature of at least 60' F. and wait stage of fermentation kas begun, the wort better assist you. two weeks. The yeast will often revive con be dropped down by a' per day, to d 05 303 .249 5 Gna carbonate the beer. It is generally not Our Advice Line is 510/895- worth the effort of trying to reprime beer, final fermentation temperature of 50' to 55" F. Beers fermented with ale yeas! 2744, and is open Monday through as it will become oxidized by nir contact should never be fermented at temiper- Friday, 8 AM to 5 PM Pacific Time. in the process. fares below 60' F, ideally 60' to 65' F. 37
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