Fermentation stop to fast (2nd time 2nd bach)

Mastoras007 said:
So it's official
This is the bottom of my fermentation bucket!
I tried alot to match lighting so to be visible on camera
By hand I can't feel those scratches is not deep but I think this can be house for bacteria???
View attachment 29113View attachment 29114View attachment 29115View attachment 29116
Click to expand...
Yep.

Even in stainless scratches are the enemy. They provide a place for the dirt to build up and not get cleaned out by scrubbing or chemicals.

You can always use hot water to sanitize before you knock out. Just be careful.
 
Mastoras007 said:
So it's official
This is the bottom of my fermentation bucket!
I tried alot to match lighting so to be visible on camera
By hand I can't feel those scratches is not deep but I think this can be house for bacteria???
View attachment 29113View attachment 29114View attachment 29115View attachment 29116
Click to expand...
That is very possible
When cleaning always use a soft cloth, and don't store anything inside your new bucket, including, don't slide other buckets inside of it for storage.
Plastic will take on the smell of beer, and hops, but that shouldn't cause any problems.
 
My adventure continues,
The bucket i brought have leak from the lid.
I tight it but the leak continues, probably bad construction....
I use this food plastic tape to seal it and it works, i have now active air trap.
Question is, the fermentor was about 30 hours like that, what is the possibility to infected the wort?
IMG_20240424_222441.jpg
 
Mastoras007 said:
My adventure continues,
The bucket i brought have leak from the lid.
I tight it but the leak continues, probably bad construction....
I use this food plastic tape to seal it and it works, i have now active air trap.
Question is, the fermentor was about 30 hours like that, what is the possibility to infected the wort?
View attachment 29211
Click to expand...
During active fermentation you are likely fine. As it will have some positive pressure.
 
Mastoras007 said:
My adventure continues,
The bucket i brought have leak from the lid.
I tight it but the leak continues, probably bad construction....
I use this food plastic tape to seal it and it works, i have now active air trap.
Question is, the fermentor was about 30 hours like that, what is the possibility to infected the wort?
View attachment 29211
Click to expand...
Almost zero chance. The yeast was pushing out CO2, nothing can get in.
 
hey guyse, i thing i have again a stoped fermentation.. it's now about 3 days stable the gravity at 1025 airtrap heve no activity.
Teperature its ok, stable at 20 celsius
What i did:
On this batch i wantet to try brew 16 liters final beer, BUT my pot can't boil 20+ liters (is 19 liters)
So i start mashing with mash thincknesh at 3,1 (3,1 liters for 1 kilo grains) i use 11,8 strike water for 3,8 kilo grains.
I ended up after boiling with 12 liters wort, then i fill up with 4 liters to reach the 16 liters target, and a 1050 gravity target, until now everything was ok i have gravity i like and liters i like.
mash tempreture was close to 66 selcius,
mash PH was close to 6
what could be whrong again?any idea??
 
Temp is OK, that is right in the middle of the happy zone for mashing. Ph is a little high, maybe look at getting some phosphoric acid to bring that down.

Also look into brewing salt additions. You can bring down ph with those too.
https://www.ezwatercalculator.com/

I would just let it ride, air lock activity does not mean the yeast are so not doing Thier thing still. Won't hurt to just let it sit for a few more days.

If it is still at 1.020 in a few more days, then package it. It will just be slightly sweet, but still drinkable
 
Minbari said:
Temp is OK, that is right in the middle of the happy zone for mashing. Ph is a little high, maybe look at getting some phosphoric acid to bring that down.

Also look into brewing salt additions. You can bring down ph with those too.
https://www.ezwatercalculator.com/

I would just let it ride, air lock activity does not mean the yeast are so not doing Thier thing still. Won't hurt to just let it sit for a few more days.

If it is still at 1.020 in a few more days, then package it. It will just be slightly sweet, but still drinkable
Click to expand...
is not sweat..it have a litle alcohol taste, but let me understand something.. since i have 1050 gravity this mean that i have the sugar i need to have in the wort right? if not why gravity is 1050 witch factor can efect fravity exept sugar?
if i had the corect amout of sugar and the yeast + temreture was perfect what's the reason the yest stop eating sugar
 
Mastoras007 said:
is not sweat..it have a litle alcohol taste, but let me understand something.. since i have 1050 gravity this mean that i have the sugar i need to have in the wort right? if not why gravity is 1050 witch factor can efect fravity exept sugar?
if i had the corect amout of sugar and the yeast + temreture was perfect what's the reason the yest stop eating sugar
Click to expand...
There are about 50 different kinds of "sugar". Some are more fermentable than others and some aren't fermentable at all. Example, lactose milk sugar will not ferment with standard beer yeast. But it still effects gravity. starch will not ferment very well either

So depending on how well the mash went, you will still get a good gravity, but not all sugar will ferment out.

Yeast health has some factor as well. Might just need more time. I have seen fermentation stop and start again after the yeast convert more things to convertible sugar
 
Minbari said:
There are about 50 different kinds of "sugar". Some are more fermentable than others and some aren't fermentable at all. Example, lactose milk sugar will not ferment with standard beer yeast. But it still effects gravity. starch will not ferment very well either

So depending on how well the mash went, you will still get a good gravity, but not all sugar will ferment out.

Yeast health has some factor as well. Might just need more time. I have seen fermentation stop and start again after the yeast convert more things to convertible sugar
Click to expand...
Sory my bad!!

i just take a new mesure with my hydrometer and reading was 1012,
I was taking mesures from my ''new'' refractometer and was stable at 1025 days now, probably is not working good, ( is alredy calibrated)
theanks for informathion seems to be all good until now!
 
Mastoras007 said:
Sory my bad!!

i just take a new mesure with my hydrometer and reading was 1012,
I was taking mesures from my ''new'' refractometer and was stable at 1025 days now, probably is not working good, ( is alredy calibrated)
theanks for informathion seems to be all good until now!
Click to expand...
Refractometer is not reliable after fermentation. The presence of alcohol changes the reading. There are conversion calculators, but it's just better to use a hydrometer.

1.012 is perfect
 
Minbari said:
Refractometer is not reliable after fermentation. The presence of alcohol changes the reading. There are conversion calculators, but it's just better to use a hydrometer.

1.012 is perfect
Click to expand...
I didn't know that, so Refractometer before fermentation mesure is ok?
 
Mastoras007 said:
I didn't know that, so Refractometer before fermentation mesure is ok?
Click to expand...
Yes.
A lot of people prefer a hydrometer though.
The refractometer is also fine as a tool to let you know that fermentation has stopped by showing the same value 2-3 days apart.
To get a fairly accurate idea of the actual sg in presence of alcohol you need to use a conversion tool.
There is one on this site
 
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