NEIPA Fermentation Stall

Ingredients
1

Hi guys, new to the forum here and AHA in general.  I think this is the right place to post though!

2 days ago I brewed up a NEIPA.  This was my first go at it, and actually had double batched that day.  Different recipes but similar process.  The first, was a single ipa, where the second was a double.  Another big difference between the 2 (sort of) is the first batch was the yeast used; Wyeast London Ale III and WL007.  The WL007 was one of the newer style packaging- not sure if that matters to anyone.  Everything was thoroughly sanitized.

I think my question is really rooted in how much of an impact do hops that make it through the chiller have on the yeast?  For example is it possible that excessive hops running through the chiller and into the fermenter, for it to flocc the yeast prematurely and stall it out in the bottom of the fermenter?

I dont have another WL007 on hand but i do have Wyeast LA3 that I might just pop and dump to see what happens.

Thanks for any insight! – and any other questions please let me know.  I don’t have my recipes right in front of me, but when I get home from work I can elaborate further.

2

I can’t say I’ve heard of too much hops causing a fermentation to stall out.  I don’t think that’s a “thing.”

3

Why do you think it has stalled? Have you checked the gravity?

4

yeas, and what exactly is it doing/ not doing. It need not be doing the exact same thing as the other yeast, or start as soon.

5

First, if your fermentation stalled, it wasn’t from the hops. 007/1098 is usually a workhorse and ferments fine for me. Are you able to control fermentation temps,ie., did fermentation temps go down several degrees during fermentation? Secondly, though I know the new WL pure pitch is supposedly pretty active when fresh, one package may have been an underpitch depending on your starting OG. Post your recipe and we can be more help.

6

How are you judging that it’s stalled, and what temp are you fermenting at?

7

Thanks for the replies so far!  By stalled/not started I mean no bubbling. At all. The single is working right away.  Temps are pretty consistently at 65 to 66, which I didn’t think was too out of range.  I can get some more recipe details when I get home

8

pop the top on your fermenter. I think you will be surprised to see a big old krausen. Bubbles do not indicate active fermentation, gravity readings and yeast activity do.

9

It does appear there is krausen forming.  I guess it is peculiar to me because this is the first beer I haven’t noticed any blow off of co2 on.  Is it worth it to pitch more yeast or let it ride?  OG is at 1.065 also

10

leave it alone. take a gravity measurement in a week or so. If there is krausen and you aren’t seeing airlock activity, theres a good chance your fermenter isn’t forming a tight seal. RDWHAHB.

11

I’d just let it ride.

12

Yep, same here. Maybe re-sealing the lid or stopper will let it hold enough pressure to show in the airlock this time.

13

Excellence!  I shall do just that.  I’ll grab a new gasket too to see if that aids in the process.  I shall report back with updates.

14

^This.

15

Many people open ferment, especially over here in the UK.  As long as dust can’t get to your brew, things are generally fine.  I wouldn’t worry too much about ensuring that your fermenter is completely airtight.

16

yup. Many brewers and breweries consider open fermentation essential to their beers flavor.

17

It is not just ales, you can find many open fermentations in Bavarian lager breweries.

18

Open is definitely not something I’ve dabbled with, outside of kombucha, but that’s another story all together.  After checking again still not seeing bubbling so I sanitized some tin foil and the in/out posts and just covered over them.  That should at least take care of it for now I hope