1. You need Untappd for Business. Get a demo, get a $25 gift card. It's that easy.
    Dismiss Notice

Airlock Activity, but no krausen?

Discussion in 'Homebrewing' started by Supergenious, Jan 1, 2015.

Thread Status:
Not open for further replies.
  1. Supergenious

    Supergenious Maven (1,261) May 9, 2011 Michigan

    Has this ever happened to anybody else? I brewed a milk stout about 24 hours ago, OG-1.055, all grain. I am getting steady airlock activity, but no krausen. I can see bubbles rising to the surface and then quickly popping. It is unusual looking. Another thing that has me concerned- I over shot my mash temp by about 10 degrees (thermostat issue). Should i be worried?
     
    #1 Supergenious, Jan 1, 2015
  2. PapaGoose03

    PapaGoose03 Grand Pooh-Bah (5,533) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    I don't think you have anything to worry about. Sit tight and be patient. Fermentation is occurring, and tomorrow you'll probably see krausen.

    I'm not an all-grain brewer, but from what I've read, if you overshoot your mash temp, I think you'll end up with a bit higher OG and FG than expected, along with a lower-than-expected ABV.
     
    #2 PapaGoose03, Jan 1, 2015
  3. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    Generally I'd just say you'll start seeing krausen in the next day or two for sure, but I did have a batch one time that never really formed a full 1+ inch thick krausen like I'm used to seeing. Don't recall which batch, what yeast, etc. but it did happen to me once.
     
    #3 koopa, Jan 1, 2015
  4. MostlyNorwegian

    MostlyNorwegian Pooh-Bah (2,024) Feb 5, 2013 Illinois
    Pooh-Bah

    You're hitting panic mode too soon. Abide by the yeast.
    Since your temp was on the high side, they'll probably have less to work with and will take a bit longer to hit their stride and it'll probably be a low krausen through-out.
    Also, what temp are fermenting at?
     
    #4 MostlyNorwegian, Jan 1, 2015
  5. Supergenious

    Supergenious Maven (1,261) May 9, 2011 Michigan

    Fermenting at about 66. I used Wyeast 1099, with starter. My mash was way off. I'm talking like 165 degrees. I caught this after about 10 min, then was able to get it down to 155 after about 20 more minutes.
     
    #5 Supergenious, Jan 1, 2015
  6. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    Did you do an iodine conversion test? I ask because mashing at 165f can quickly denature the enzymes which convert the malts starches into fermentable sugars.
     
    #6 koopa, Jan 1, 2015
  7. Supergenious

    Supergenious Maven (1,261) May 9, 2011 Michigan

    I know, should done an iodine test. Probably, could still do one right? Yeah, the temp is a concern of mine. In I already ordered a new. thermapen.
     
    #7 Supergenious, Jan 1, 2015
  8. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    No point in doing one now. The yeast is already pitched. Take a gravity reading instead. Yeast can't ferment starch. So if your 1.055 OG was predominantly comprised of starch due to denatured amylase enzymes, I'd suspect your FG won't be nearly as low as it should be.
     
    #8 koopa, Jan 2, 2015
  9. devildogbrewing

    devildogbrewing Initiate (0) Dec 31, 2014 Michigan

    I see your post is from Wednesday, any krausen yet? what type of vessel are you using to ferment, and where is it stored? What is the temp where it is stored?
     
    #9 devildogbrewing, Jan 2, 2015
  10. Supergenious

    Supergenious Maven (1,261) May 9, 2011 Michigan

    Over a week now, and Gravity is 1.030, (that's less than 50% attenuation). I'm blaming this on the high mash temp. I'll give a little more time, but I am considering racking this to 2ndary with some bugs & brett to make a sour milk stout (need a better name). Anyone else have experience with brett and lacto? Another option would be pitching more yeast.
     
    #10 Supergenious, Jan 6, 2015
  11. Supergenious

    Supergenious Maven (1,261) May 9, 2011 Michigan

    Sorry, brett & lactose.
     
    #11 Supergenious, Jan 6, 2015
  12. MostlyNorwegian

    MostlyNorwegian Pooh-Bah (2,024) Feb 5, 2013 Illinois
    Pooh-Bah

    165? My gut is you're going to have a hard time rectifying this, or it's going to take a very long time cos you probably locked some of the fermentables up and the yeast are looking for something to chew on that isn't going to be there on account of that higher temperature.
     
    #12 MostlyNorwegian, Jan 7, 2015
Thread Status:
Not open for further replies.