- Joined
- Feb 1, 2015
- Messages
- 16
- Reaction score
- 4
- Points
- 3
I don't do a lot of brewing, and my batches are often spread out over time. I have noticed I do get more stalled ferments than average and I've never been able to figure out why. Several days ago I put on an oatmeal stout kit, adding nutmet, vanilla extract, and almond extract. Things seemed to go fine for the first 2 days, when I got up the morning after I started it there was a nice couple inches of foam and the airlock was bubbling away happily. The next day there was nothing. I've run into this before (maybe 1 out of 3 or 4 batches stall) and have tried adding more sugar, yeast energizer, more yeast, all with limited success. This time I tried something more extreme: campden tablets to kill anything that might have gotten in my brew, let it sit 24 hours, and then added more yeast last night. It does seem to be very slightly activating, but not a lot of movement.
One of the things I started wondering about - I also do a lot of lacto-bacteria fermenting (saurkraut, kim chi, pickles, etc) and also kombucha. My work area is fairly small and I have an old farmhouse that's dry and dusty and a bit on the cool side. What would happen if the wort was cross-contaminated by one of these other cultures I use? Could that stall a yeast ferment? I've also noticed the stalls seem to happen more in brews I start in cooler seasons when the furnace is running and blowing the hot air around.
Unfortunately I'll be gone now to deer camp until sunday so I won't be around to watch what's happening with the brew or to be very involved in this conversation, but I wanted to get something written down and see what people had to say.
Thanks!
Tod
One of the things I started wondering about - I also do a lot of lacto-bacteria fermenting (saurkraut, kim chi, pickles, etc) and also kombucha. My work area is fairly small and I have an old farmhouse that's dry and dusty and a bit on the cool side. What would happen if the wort was cross-contaminated by one of these other cultures I use? Could that stall a yeast ferment? I've also noticed the stalls seem to happen more in brews I start in cooler seasons when the furnace is running and blowing the hot air around.
Unfortunately I'll be gone now to deer camp until sunday so I won't be around to watch what's happening with the brew or to be very involved in this conversation, but I wanted to get something written down and see what people had to say.
Thanks!
Tod