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Old 06-03-2012, 09:25 PM   #11
phoenixs4r
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I used to get yeast looking like that when I used dry yeast and didn't rehydrate. Had a fermentation go on for 2 weeks before I got pissed and shook the shot out if the carboy. Fermentation went off like a rocket after that.

No idea I'd what I did was right or if you are in the same boat, but i figures I'd give my input.

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Old 06-03-2012, 09:28 PM   #12
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Yeah I shook the piss out of it more then a few times. It was a liquid yeast from Wyeast though. The funny thing is, I used the identical yeast for a northern english brown ale the batch before and it worked fine, which is weird. I guess it can't hurt to shake the snot out of it again and see if it wants to take off before tomorrow....who knows.

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Old 06-03-2012, 10:27 PM   #13
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there is enough yeast that it doesn't seem the the smack pack was bad. it reproduced. How much was extract and how much was the partial mash?

Are you sure you got any conversion?
If shaking/repitching don't work there is just nothing for it to eat and it went dormant after fermenting the little sugar available at the start.

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Old 06-03-2012, 10:33 PM   #14
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Rehydrate some S-04, toss it in there, and shake the crap out of it.

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Old 06-03-2012, 10:37 PM   #15
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Quote:
Originally Posted by thughes View Post
Rehydrate some S-04, toss it in there, and shake the crap out of it.
And stand back
if s-04 won't wake it up, its done.
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Old 06-04-2012, 01:32 AM   #16
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Here's the recipe for anybody interested. Mashed at 155*F for 60 minutes. "Sparged" with 2.37 gallons of 168*F water for 10 minutes, and repeated it for another 10 minutes with another 2.37 gallons of 168*F water. Ended up with 5.61 Gallons in the boil kettle and added the malt extract. Brought to a boil, added the hops when needed. Cooled to 68*F and pitched the yeast and went from there.

Titty Bitty Summer Bitter
8-B Special/Best/Premium Bitter
Author: Spencer Klickman
Date: 5/21/12



Size: 5.0*gal
Efficiency: 80.8%
Attenuation: 75.0%
Calories: 159.41*kcal per 12.0*fl oz

Original Gravity: 1.048 (1.040 - 1.048)
|=======================#========|
Terminal Gravity: 1.012 (1.008 - 1.012)
|=======================#========|
Color: 11.3 (5.0 - 16.0)
|=================#==============|
Alcohol: 4.71% (3.8% - 4.6%)
|==========================#=====|
Bitterness: 39.3 (25.0 - 40.0)
|=======================#========|

Ingredients:
3.0*lb (44.0%) 3.0*lb Maris Otter - added during mash
0.5*lb (7.3%) 0.5*lb 2-Row Carapils® Malt - added during mash
0.25*lb (3.7%) 0.25*lb 2-Row Caramel Malt 60L - added during mash
1.0*oz (0.9%) 1.0*oz 2-Row Chocolate Malt - added during mash
3.0*lb (44.0%) 3.0*lb Dry Extra Light - added during boil, boiled 60.0*m
1.0*oz (33.3%) 1.0*oz Northern Brewer (8.0%) - added first wort, boiled 20.0*m
1.0*oz (33.3%) 1.0*oz East Kent Goldings (5.0%) - added during boil, boiled 45.0*m
0.25*oz (8.3%) 0.25*oz Northern Brewer (8.0%) - added during boil, boiled 45.0*m
2.0*tsp 2.0*tsp Irish Moss - added during boil, boiled 20.0*m
0.75*oz (25.0%) 0.75*oz East Kent Goldings (5.0%) - added during boil
1.0*ea 1.0*ea WYeast 1099 Whitbread Ale™
2.0*tsp 2.0*tsp Finings Gelatin - added dry to secondary fermenter

Schedule:
Ambient Air: 80.0*°F
Source Water: 60.0*°F
Elevation: 615.0*ft

00:03:00 Mash In - Liquor: 1.19*gal; Strike: 168.05*°F; Target: 155.0*°F
01:03:00 Single infusion mash - Water: 0.0*gal; Temperature: 155.0*°F; Target: 155.0*°F
01:23:00 Batch sparge - Sparge #1: 2.37*gal sparge @ 168.0*°F, 10.0*m; Sparge #2: 2.37*gal sparge @ 168.0*°F, 10.0*m; Total Runoff: 5.61*gal
02:23:00 Boil - Heat: 60.0*m; Target: 212.0*°F

Notes
Add Northern Brewer hops with sparge water as First Wort Hop addition.

Results generated by BeerTools Pro 1.5.22

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Old 06-04-2012, 01:37 AM   #17
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Love the name. Try that five times fast!

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Old 06-04-2012, 01:46 AM   #18
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What kind of yeast? If it was liquid it could have been non viable. Have you taken hydrometer readings to know it hasn't fermented?

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Old 06-04-2012, 01:48 AM   #19
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Nvm I noticed the yeast you used.

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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Mosaic Cream ale
Primary : Simcoe Cream Ale
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On Tap : French Oak Muddy Waters Bourbon Chocolate Stout, Edicion Regionales Inglaterra

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Old 06-04-2012, 06:41 AM   #20
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And I've taken several hydrometer readings (if you read the whole thread). No worries though. I'll more then likely be pitching some dry yeast tomorrow to see if she wants to take off.

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