Richies Stout beer

[Wld29]

Hello fellow brewers.

If anyone can suggest to me what has gone wrong with the above beer I would ever be so grateful.

I received the beer quite some time ago and decided to make it over 10 days ago. Did the usual steriliser and cleaned everything as needed. Followed the instructions as per the beer says, made sure temps were low enough before assign the yeast in.

It's not been over a week and not seen any sort of fermentation. We've used coopers #3 beer enhancer as well for the stout. Added another packet of yeast thinking the yeast might be a did, it's currently sitting at 22 deg celsius and still see no reaction.

Every other solution I've eliminated. This is so strange because previous beers before have been perfectly fine.

Thanks everyone

WLD29

 

[crowcrow]

Did you take a gravity reading? It may well be brewing away, just very slowly?

Alt you could add a third yeast but I'd make a sugar (or dme) starter to be 100 percent that the yeast is active and then pour that in. The temp shoud be fine - a little warm if anything.

 

[Wld29]

Yep all suspicions point to being a very slow fermentation.

We are letting this one run for a couple more days, the temp recommended is anywhere between 20 and 22 degree Celsius for the stout.

Unfortunately didn't get a gravity reading hoever the hydrometer here has settings on it to to say where it is in terms of fermenting still or ready for it to be bottled or kegged.

All other ales and lagers were much more responsive and could see results so this has really been a learning curve.

Thanks very much.

 

[crowcrow]

I've had beers limp along before, and since I don't use an airlock, other than small amounts of foam I didn't have much to tell me any thing was happening. That was when I got far better at taking readings, but to be honest I still forget. I am far more at the 'amateur artist/baker' end of the scale - I should take a more scientific approach really - but largely my output has been fine so far.

 

[smcc]

as has been said some yeasts (especially saisons) can just chew slowly and if you have a slight gap letting CO2 out you might not see airlock activity. really checking if you have any sort of krausen and gravity will tell you really whats going on (assuming you know your SG) . I would recommend when using dried yeast to at least hydrate it for 30min before pitching otherwise you are just killing a fair amount of the population. A starter is by far the best way and guarantees you are pitching active yeast into your wort. You can buy pack of Dried Malt Extract just mix a cup with some water boil and cool then pitch hydrated yeast night before brew day next day you will have a healthy population to tackle your main brew