Big bucket o' fail? Mayo in the bottom...

[jmb]

Hi, I'm a first timer, so be gentle :)

For our first attempt we decided to keep it simple and go with a Wherry kit from Wilko. All was ok to begin with, but after a week the Hydrometer wasn't dropping far enough (don't recall the reading though) - the instructions on the box reckon 4-6 days is all it should take.

Our kitchen turns out to be pretty cold though; only 15 degrees so I moved it into the lounge near a radiator where it's more like 20.

It's now 3 weeks in, and I haven't seen any activity for a while. The hydrometer is going down /almost/ to the black band (about 1.12 if I'm reading it right) but won't go any further (checked every couple of days). So, I thought bu**er it, and decided to transfer to the pressure barrel as nothing seemed to be happening.

In the bottom of the fermenting bin though, I have a cm or two of what looks like mayo (creamy goo) - I'm guessing this isn't normal, but googling it doesn't turn up much. Any ideas? Was it simply too cold to begin with? Or has it gone off? If I need to start over, is there anything else obvious gone wrong?
Thanks!

 

[PD]

sounds normal to me...that goo is all the dead yeasts etc...re check your hydrometer reading Wherry should finish up around 1.012- 1.014

 

[graysalchemy]

Perfectly fine. Beer usually stops at about 1012, so I would say its fine. Also the 'Mayo Goo' is actually the yeast which has fallen out of suspension when it stops fermenting. Leave it at room temp untill you have a constant reading 3 days on the trot then leave a couple more days then put it some where cold to completely clear. Once it is clear 2-3 days in a garage or shed get it bottled or casked. :thumb:

 

[LeedsBrewer]

sounds perfectly normal to me. The mayo is the trub. Basically dead yeast that has settled out. 1.012 is what I bottled mine at. I would get it bottled.

You don't really want to leave the beer whare it is for much longer though as it will start to develop off flavours by sitting on the dead yeast for an extended period of time.

If you have another fv then siphon it from one to the other and this will reduce the amount of sediment going into the bottles. I'd then put the fv into a colder location for a couple of days to let the yeast in suspension settle out. Then bottle it up.

If you don't have another fv then just move it to where you will be doing the bottling and let the yeast (that you have now disturbed by moving) settle down for a day. Then bottle carefully trying not to get any sediment into the bottles.

Leave the bottles in a warm location for 2 or 3 weeks then transfer to a cold location for 3 weeks, then drink.
Blimey... i'm a slow typer

 

[LeedsBrewer]

Oh and if you haven't read it yet, give this thread a read... it explains all of the basics for kit brews viewtopic.php?f=30&t=24822 :thumb:

 

[jmb]

Thanks for all the replies! See, told you I was a newb. I won't panic about the goo if it's just dead yeast :)
I'll let it settle off and see how it tastes. Don't think I picked up much residue when syphoning at least, as I held the end of the pipe fairly central.

 

[PD]

and if you get a really good ferment one time you could be looking at Mayo on your ceiling......... :lol: :twisted: :twisted:

Don't panic Mr Mainwaring........ :party:

 

[graysalchemy]

and if you get a really good ferment one time you could be looking at Mayo on your ceiling......... :lol: :twisted: :twisted:

Don't panic Mr Mainwaring........ :party:

You mean like this

:lol: :lol:

 

[PD]

he heee....that's spoilt Christmas for a lot of brand new brewers........

They will all be sat watching their fermenters with fear over the holidays.........