Gervin Yeast Taking Ages

earthwormgaz · Dec 22, 2015

Has anyone used this stuff before? I got this ale going over two weeks ago, and it's still at 1002, so about a quarter of the sugar left.

It has been a bit cold, although it's warmed up now, and it doesn't seem to have sped up much.

I usually use Nottingham yeast, and I could swear it's quicker.

Annoying anyway that it seems I won't be having my Yuletide brew anything like ready in time

This was my original thread about this beer.

http://www.thehomebrewforum.co.uk/showthread.php?t=58574

ManseMasher · Dec 22, 2015

1002? Have you got that right?

earthwormgaz · Dec 22, 2015

ManseMasher said:
1002? Have you got that right?

Ah, yeah I probably mean 1020 don't I :lol::whistle:

ManseMasher · Dec 22, 2015

I would say so! When you say a bit cold - how cold?

clibit · Dec 23, 2015

Gervin ale yeast has never been slow for me, and it is Nottingham yeast, under a brand name. Maybe your pack wasn't in great condition.

Sandimas · Dec 23, 2015

"cold" and "1020" in the same sentence suggests a stuck brew. What temp was it fermenting at? Needs to be at least 18C.

I regularly brew with Gervin and it's very reliable, but you do need to keep it warm.

earthwormgaz · Dec 24, 2015

It had gotten down to 15 degrees in the kitchen, but it's been more like 20 after things warmed up a bit, and I did crank the boiler up too.

So should it get going again, or should I do something?

Sandimas · Dec 24, 2015

earthwormgaz said:
It had gotten down to 15 degrees in the kitchen,

I think that's what's done it.

Move it to the warmest place possible, ideally 22/23C - can you get it in the airing cupboard? Dissolve 150g of sugar in some boiled water and stir that it, and give the brew a good stir whilst at it to rouse the yeast off the bottom. Getting stuck brews going again can be a challenge, as a lot of the fermentables are already used up, but this should give it it's best chance.

earthwormgaz · Dec 29, 2015

darrellm said:
I think that's what's done it.

Move it to the warmest place possible, ideally 22/23C - can you get it in the airing cupboard? Dissolve 150g of sugar in some boiled water and stir that it, and give the brew a good stir whilst at it to rouse the yeast off the bottom. Getting stuck brews going again can be a challenge, as a lot of the fermentables are already used up, but this should give it it's best chance.

Thanks for this advice mate. I added half a jar of honey I'd disolved in boiling water, after adding a bit of cold to it. I then stuck it next to the radiator on carpet instead of the cold tile floor in the kitchen. I bunged the heating on 24 hour, and put two hot water bottles next to it!

It's now up to about 22 degrees with the extra sugar. Hopefully this will do the job?

I don't keep sugar in, I imagine honey will be better for the taste though. Not sure if half a jar is enough?

earthwormgaz · Dec 31, 2015

It's gone down to 1018 now, so I think it's moving? Should I keep the central heating blasting away?

What happens when you bottle a stuck brew? Does it end up flat and sweet?

cheshirehomebrew · Jan 4, 2016

My experience of gervins has been good, generally goes like the clapper, but I ferment mine at around 21-22 degrees so maybe its a bit tempurature sensative

earthwormgaz · Jan 5, 2016

Well, I've just gone for it and bottled it, at around 1018-1016, as it seemed hopelessly stuck, and there was a little clod of mould I spotted floating on the surface, so it seemed best to just bottle it before that spread.

I'll have to hope I don't end up with ...
A) Bottle grenades, or
B) Mould off tastes

:)

Bloody Christmas beer bottled in January. Trust me.

Tony1951 · Jan 5, 2016

Never had any problem with Gervin / Nottingham here. Usually goes very quickly and I mean like five days and done, but it has always been at about 20 - 22 C when I have used it. I still leave it for a fortnight though before bottling. Gives it a good chance to clear and develop a bit.

BREWERS DROOP · Jan 6, 2016

Gervin is normally a very active yeast within an hour you get action,i use it instead of the kit yeast,and you do get better clarity,i brew at 23 degrees!!! but this yeast seems to do the buisness.Different yeasts react to different temperatures too,so i have read.

BeerisGOD · Apr 23, 2016

im still not seeing any airlock activity but the last batch I used I also used gervin. and that's come out well, so im just getting stressed out for nothing. I thought this got easier to deal with the more batches u did!

iansun · Apr 23, 2016

My yeast is lying on the survace , doesn't look as though its doing anything.

BeerisGOD · Apr 26, 2016

After a seven hour lag i started seeing activity. The following day i began to get krausen rise up into the airlock!, the starsasn is now brown. the air holes on the top of the 3 piece were getting blocked from a layer of foam.
Ive left this as it is, its still bubbling every minute so dont see any benefit swapping the airlock over unless i get a gradual suckback due to outside temps but this ill be making sure doesnt happen.
IANSUN did the yeast get going?:-?

iansun · Apr 27, 2016

BeerisGOD said:
After a seven hour lag i started seeing activity. The following day i began to get krausen rise up into the airlock!, the starsasn is now brown. the air holes on the top of the 3 piece were getting blocked from a layer of foam.
Ive left this as it is, its still bubbling every minute so dont see any benefit swapping the airlock over unless i get a gradual suckback due to outside temps but this ill be making sure doesnt happen.
IANSUN did the yeast get going?:-?

Yeah thanks its busy on the go finally

Bigcol49 · Apr 27, 2016

Hi!
Yeast definitely has a sense of humour :lol:

BeerisGOD · Apr 27, 2016

Tony1951

Have you bottled a duplicate recipe with this yeast after three weeks? if so was there any real noticeable difference.

Chris

Gervin Yeast Taking Ages

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