Brew didn't bubble.
- Check the airlock is up on out side and down on the
other. If even, refit the lid using a bit of Vaseline on the top rim of
the barrel DO NOT over tighten.
- Check specific gravity with hydrometer. The brew may be finished without
you noticing.
- Check the temperature. It may not be warm enough for the yeast.
If unsure give us a call once you have tried the above suggestions.
Brew is cloudy.
- Make sure the brew is finished on the hydrometer.
The yeast will remain in suspension if there is still sugar to ferment. It
needs to be warm to do this, you may need to turn the heater back on.
Yeast is like a bear - it hibernates if it is too cold, once the temperature
comes back up it will start again.
- If the brew is finished, make sure the heater is off, as the convection
currents will be keeping the yeast in suspension and it is a waste of power.
Brew is flat.
- The bottles need to be kept warm (>18 deg C) for a
couple of weeks to carbonate. If there is a slight fizz the yeast is still
alive but it has been too cold , place the bottles in a warm spot and the yeast
will reactivate to finish the carbonation process.
Brew is over gassed.
- Was the hydrometer reading ok when bottled? If
not, the yeast knows no better and will ferment that sugar plus the teaspoon per
bottle. Carefully release the gas by undoing the twist top bottles and
reseal. In worst cases the brew can be poured back into the barrel and
allowed to finish, then rebottle.
Rotten egg smell.
- Ferment temperature was not right for the yeast.
The H2S is a result of a stressed yeast, don't panic,
this is a transient gas and will blow off eventually. Correct the
temperature, give the brew a stir and normal ferment will resume.
Scum on top.
- Frothy - don't panic this is normal, brew is
still working.
- White waxy scum on top - this is oxidation at its worst. Only bottle the
bottom 2/3 of barrel, trying not to get any of the flakes into the bottle.
Barrel should have no airspace on top if you leave it in the barrel for more
than 5 days. This airspace expands and contracts due to changes of
temperature and pressure, allowing a free flow of air through the airlock.
No head on beer
If the surface tension is disrupted or weak on the beer, the froth will not
hold.
The tension is affected by...
- Poor cleanliness with barrel or bottles - a scum will develop on the
surface of equipment and needs to be removed, always use proper cleaning and
sterilising methods.
- Young beers that have only been in the bottles for 2 weeks will have big
bubbles that get to the surface and pop. As the beer ages the bubbles
become finer (the CO2 is dissolving in the beer) and as they
rise they hold and remain. The following bubbles rise and replace any that
pop. The 'laces of Brussels' will cling to the glass all the way through.
- If the beer is left in the fermenter for too long after fermentation is
finished on the hydrometer, the air in the top of the barrel will allow an
oxidation to occur and this will change the beer and weaken the head retention.
We recommend eliminating the airspace by topping up or filling the void with a
sterilised container and allowing the beer to clear naturally.
- Using proper brewing sugars like malt and dextrose or even maltodextrins
will improve the surface tension. Avoid using white sugar at all costs!!
