Beer Forum

so I've read many posts on the issues I am having however none with my specic set of problems so - I pitched 15 days ago to 80 degree wort using danstar wheat yeast I rehydrated into 80 degree as well - wort was extremely well aerated. After 50 hours (13 days ago) there was no visual signs of fermentation. I called my LHBS and he gave no advise other than to repitch if I wanted. So I did. I used the generic yeast that came on a can of LME. I rehydrated this as well. After pitching this I saw signs of fermentation after only a couple of hours. There has been big pieces of the wheat yeast floating since it was first pitched. Also now there are huge clumps of what I asssume to be yeast cakes floating - I do not see any fur on them. So tomorrow is day 16 in fermenter (14 since visual signs of fermentation). Will this yeast (clumps and small particles ever sink? How much longer should I wait to see if it falls? Thanks.

Check you gravity. Once you get two or three consistent readings - wait a couple of more days - then you can crash it. If it doesn't clear after a couple of more days, you can try gelatin. That should drop the rest of the yeast out. Or time. That will also do it.


Mylo

Wheat yeast? Is this a weizen?
If so, they are supposed to be cloudy. The yeast staying in suspension would be 'by design'. You don't want it to floc out.

these r huge clumps of yeast maybe inch or 2 square also the yeast floating is what I believe to be the yeast that has done nothing for the last 16 days. Yeast in suspension is not what I'm trying to describe as the issue. OG was 1.048 @ 80, so 1.050 or 51 I have not taken a reading since then. Fermentaion temp was 68.

Yeah I agree with the weizen theory. But really pitching at 80 degrees I would totally expect that beer to finish in 50 hours or less! You didn't mention if you took a hydro reading before the 2nd pitch. Did you, was it high? You should always start with a hydro reading to determine if there is a problem with fermentation. Its the only real way you have to judge if there is a problem.
I have recently had issues with my flocculation. But I suspect a lack of calcium in my wort and have been adjusting accordingly. Awaiting results.

I normally do a single-stage fermentation, but if I see a serious amount of floating debris I will sometimes rack to a secondary (crashing before racking and maintaining the secondary at cold temps). Seems like the siphoning saturates the particles enough that they drop out fairly quickly. Ditto for floating pellets from a dry hop.

BDawg wrote:Wheat yeast? Is this a weizen?
If so, they are supposed to be cloudy. The yeast staying in suspension would be 'by design'. You don't want it to floc out.

Whoops! I missed that detail!


Mylo

took a gravity reading just now @ 68 it is 1.018 so 1.019. Beer tastes pretty darn good. Is my fermentation stuck. From what I have read it should fall to about 1.010 to 1.013 (1/4 to 1/5 of OG). This is my second batch, first is not so good - recipe called for corn sugar. I have learned much since then but I am still a newb. It is a raspberry wheat with Carmel 60 steeped for a little freshness and color. I was very light with the raspberries and it has just a subtle hint of them. Should I let it carry on?