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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Chimay no activity
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Old 09-19-2012, 12:20 PM   #11
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I stirred it last night pretty good
OG was 1.089
Repitch the one vial I have of WLP500 or make another starter and repitch

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Old 09-19-2012, 12:38 PM   #12
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Not sure what starter OG was. I used 1500 ml water/ 150g DME

I stirred it up past night pretty good and I just brought it upstairs since the temp was falling to 66 on the fermenter

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Old 09-19-2012, 12:54 PM   #13
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Was there activity in your starter?

I did the same thing (make starter and refrigerate) for my batch this past weekend. After 4 hours of no activity post pitching and seeing things settling on the bottom I swirled the fermenter and IMMEDIATELY it foamed up and shot a bunch of crap out of the blowoff tube. It was the craziest fermentation start ive ever seen

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Old 09-19-2012, 01:12 PM   #14
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I had th starter sit for 24hrs. There was a nice yeast cake on the bottom before I put in the fridge.
It's been 30+ hours and nothing yet. Shook it real good before I left for work.
I'll check it after work.
Is it too soon to take a gravity reading to see if it dropper at all?

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Old 09-19-2012, 06:14 PM   #15
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My plan is to check gravity after work. If its coming down I will let it ride. If not I'm going to pitch my xtra vial of WLP500. Is this reasonable?

Thanks everyone

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Old 09-19-2012, 06:53 PM   #16
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Sounds like a plan... Shake it again also

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Old 09-19-2012, 08:00 PM   #17
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If you've seen no activity, then I doubt there's been much change in gravity. It can't hurt I guess, and will reaffirm what your eyes are telling you, but may not be necessary.

Also, if just going to pitch the vial, make sure you let it warm up to room temp prior to pitching & shake the hell out of it...

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Old 09-19-2012, 11:02 PM   #18
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Checked gravity still at OG.
I just pitched the other vial. Hope it starts

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Old 09-20-2012, 04:00 AM   #19
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This yeast is a slow starter, make sure to give it a good shake, oxygen is important for this brew too. Shake it until it starts everytime you check.

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Old 09-20-2012, 04:54 AM   #20
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I doubt the issue is yeast volume but rather insufficient dissolved oxygen plus a slow moving strain. Give it some time and leave it alone. You have pitched more than enough cells.

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