I'm pretty sure fermentation has failed. Should I pitch more yeast?

[labrewski]

Sure u didnt throw kveik in there lol

 

[Jamesman]

Sure u didnt throw kveik in there lol

No, don't even know what that is.

 

[labrewski]

No, don't even know what that is.

Super fast fermenting yeast good if u need a fast turn around

 

[Jamesman]

Super fast fermenting yeast good if u need a fast turn around

Oh right, I'll remember that. Cheers.

 

[Sandimas]

Hi, I've just done a gravity test and it's 1012 The og was 1048 so does that means it's fermentating? Just had a quick taste aswell. It tastes nice. Cheers

Sounds like it's fermented and done to me. Take another reading tomorrow, and then on Tues - if it's still 1012 it's finished fermenting. No need to add any more yeast.

 

[Jamesman]

Sounds like it's fermented and done to me. Take another reading tomorrow, and then on Tues - if it's still 1012 it's finished fermenting. No need to add any more yeast.

Will do thanks. That's pretty fast though isn't it? I only brewed it on Friday. Cheers.

 

[Sandimas]

It's not unusual for some yeasts to be done in 3 days. I usually leave them in the FV at least 2 weeks though just to finish up, some yeasts have a very slow tail-off at the end of the ferment, yours might drop a little more but sounds to me like it's done or almost done.

 

[Jamesman]

It's not unusual for some yeasts to be done in 3 days. I usually leave them in the FV at least 2 weeks though just to finish up, some yeasts have a very slow tail-off at the end of the ferment, yours might drop a little more but sounds to me like it's done or almost done.

OK niceone. I'll keep checking. Cheers.

 

[beerandpizza]

I just did a St. Peter cream stout and it didn’t do diddly squat for two weeks and was thinking the yeast was dud. I left it for another week and it’s got going now. Going to leave for another week at least before bottling. I’m putting it down to the lactose I added and slightly colder ferm temp (average 16c)

 

[Jamesman]

I just did a St. Peter cream stout and it didn’t do diddly squat for two weeks and was thinking the yeast was dud. I left it for another week and it’s got going now. Going to leave for another week at least before bottling. I’m putting it down to the lactose I added and slightly colder ferm temp (average 16c)

Hi thanks for the info. I'll just keep my eye on it. See what happens. I'll. Do another gravity test later. Cheers.