Homebrew help?

Question

My homebrew didn't start to ferment. So i asked a question on here about adding yeast, which i have since done. Still nothing, should i give up? It's been at least three weeks. I have done everything correctly, it is at the right temp etc etc.

Any ideas? I think it is heading for the drain.

Answer 1

Always make sure your temp is at around 22degrees or more when you add the yeast. Also buy the yeast seperate, don't use the one that comes with the kit, its usually no good. To help the temp put electric blanket around brew or put it in a controled enviroment like a box with a small wattage light to maintain that right temp. Good -luck.

Answer 2

What type of beer did you make? If its a Lager the fermenting temp range should be from a initial 55 Degrees all the way down to 32 degrees although possible to ferment at room temp the results and smoothness will be significantly improved at temps below 45 degrees. Ale Yeast tend to work much better at 55-75 degrees. Look over your notes and recall your O.G. and take another reading. If you see a difference its quite possible your airlock was not on tight enough and all went well just no visible signs. Don't give up. If you do not own a home brewing book go out and buy the Joy of home brewing by C. Papazian. Don't worry that its been 3 weeks in the primary, while normally you would transfer to a secondary after 7-12 days to avoid off flavors it still may be OK. Are you using a glass carboy for primary or a white bucket? If a glass carboy look at the bottom. Any signs of the yeast that has fallen out of suspension? Or if a white fermenting bucket used, open it and look to see if there is a "scum" like ring around the edge the remains of the kraeusen indicating that fermentation has taken place. The OG/FG is the easiest way to tell. Just trying to keep your hopes up by offering a few ideas to keep at it. Remember to SANITIZE EVERYTHING COMPLETELY that touches your beer. This is the most important part of making better beer.

Good luck

Answer 3

sadly, would admit defeat.

just wondering..was your fermenting bin really clean before you started? no offence, but that can throw it off.

Answer 4

It's been too long - chuck it.

And in future, use proper brewers' glucose, not standard sugar. It's easier for the yeast to metabolise.

Answer 5

Before you chuck it, check the specific gravity. If it is the same as the original gravity, use it to flush the toillet. If it has gone down, rack the beer to your secondary. and keep going. There is always the chance that your primary fermenter was not air-tight and the fermentation sneaked by you.

Answer 6

take a pi.ss in it, it will only taste like that anyway!

Answer 7

Dump it. Same thang happened to me with my Loquat wine. Never did start working.