Why is the primary fermentation of my homebrew so long? - how long does homebrew take
I am a Bock Beer Homebrewing and after 10 days in the primary fermenter, there are foam on the surface. The primary fermenter is sealed, but you open them every 2-3 days. The temperature in the range 60-65F. Both fermentation affect the taste? What are the causes of a long fermentation, low temperatures or lack of oxygen?
Thank you!
Monday, February 1, 2010
How Long Does Homebrew Take Why Is The Primary Fermentation Of My Homebrew So Long?
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2 comments:
I must say that the temperature is probably responsible for 60 yeast 65F is pretty cold beer. Have you oxygenate the wort before the introduction of yeast? I use an air stone and a filter is connected to an air pump for an aquarium, I have never been better to rehydrate any holder of yeast or yeast? Even a pinch of yeast to increase most of my games. Sorry for all the questions, but you also have a hydrometer? If you can get their hands on know-how is the head came close. I also have a cave, if you can, you can change a create with a perforated lid and a few tubes of small diameter and a small pot with lid. Its called a blow out (or you can buy a tube for $ 2), or how they are useful because they know how much more CO2 is produced by observing the bubbles in the airlock. If you have a healthy environment for oxygen measurement, rehydration, or input and would provide sanitation are trying to move to a warmer place. I kept her in the primary by more than 14 days because all fail to start the sediment and dead yeast and chickenhis beer. You can also try some yeast energizer if nothing seems to work. I would recommend you get an airlock and a hydrometer, if you can, because it is very difficult to know whether the yeast is their work not by the amount of foam in the wort. But I never had this problem has disappeared usually 3-4 days after the foam.
Wow, I can not believe I was only thinking that, but maybe get the pressure in the fermenter to the foam? I do not know whether it makes sense for you, but it was possible? I've never heard of a total closure of the fermentation, but this is the reason for keeping the beer foam. Try one stroke or in the air, perhaps without pressure in the fermentation tank foam will dissipate in a position to. Good luck and I know that the results of this suddenly very interesting.
This is only a proposal should be bubbling no longer than 7 days, I think your temperature is too low, steady state by 70 to 75. others think that too much sugar or yeast. if you leave it closed with a decompression valve that beer should be fine. if not much sugar buy beer very much. Beer needs oxygen to remain closed
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