So my fermentation on a recent batch might be stuck (going to take a gravity reading soon to check). It's a recipe I've brewed several times recently with no issues. Just like last time I pitched with two packs of Safale 04 English Ale yeast. Assuming the fermentation is stuck, I was thinking of getting a new pack of yeast and a can of that fermentation starter wort to get the yeast going and then dump the starter into the fermentor. If anyone has a better idea, I'm all ears.
The lack of vigorous bubbling that I've had in every other batch is what got me worried. I checked the gravity, and it's down to 1.020 with a target of 1.014. At this point, I think I'll just give it a few more days without adding more yeast. I'm just curious what causes such different fermentation with a recipe and yeast that I've used several times before. The fermentation vessel is a 14 gallon brew pot. I've used it for about a dozen times for 10 gallon batches with no problems.
Every fermentation is different. The lack of vigorous airlock bubbles could have been due to an imperfect seal somewhere. It's not uncommon. You are talking about an airlock, right? Ok, maybe you're not talking about an airlock. Is this just a kettle with a lid sitting on top, with no actual seal?
Can you please provide some further details here? Which stain are you using? How much did you pitch (e.g., multiple sachets/packs)? How old was the yeast for this latest batch? What was your fermentation temperature? etc. I think you get the gist from the above. Also, was the wort notably different for this recent batch? Cheers!
Thanks for all the advice. The brew pot is also a fermentation vessel- airlock and well sealing lid. All the other variables are familiar, so there’s no obvious reason I can see for the difference. But fermentation is going, so I’ll wait a few more days and see where things are at that point. Cheers.
