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Old 01-01-2013, 08:31 PM   #11
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i did not try to have my yeast in my sani bucket for that long i just forgot about it for a little bit. i fill my bottling bucket up to 5gal with warmest tap water i can get > then throw tubes and utensils in > then transfer into carboy > let sit > and then transfer back to bottling bucket. i did this with 30 minutes left in boil, by the time i threw my yeast in it was a bit warm but nothing scalding.
at 12 hours my fermentation temp was at 72f and i have been told that the actual temp inside the carboy is usually 4-5 degrees hotter, so i figured i was in too warm an area with carboy for proper fermentation and moved it to a colder part of my house and since then i have been around 62.
as i was trying to explain this to the nb forum, i just didn't feel like they were hearing me and the responses i have gotten here so far are much better and faster.

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Old 01-01-2013, 08:38 PM   #12
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Well, yeah, it's 'cause we give a sheet...

I would hold off on putting yeast packs in the Star San solution until you're about to use them. Also get a fermometer onto the side of the fermenting vessel so you have a better idea of what's going on in there. If you're able to chill to the right pitching temp (I aim for at least the low end of a strain's range, if not below it) then the temperature will tell you a lot. You can have a temperature increase (above ambient) when the yeast are going at it. Even with cooler starting temps and low ambient temps. Right now my basement is at 46F on the unfinished side and 50F on the finished side (it goes no higher than 54F). At the most, I'll put the next fermenting vessel on the finished side. These temps are really good for the yeast strains I use (English strains).

With a thermowell going into the wort, I can get a temperature reading that's as good as you can get. I used that to determine when my big English barleywine was done fermenting. It was above ambient for about 2 months. Then it went to ambient. Guess what? It's done. I need to pull a gravity sample at some point and get to aging it. The target was 15.3% ABV (used WLP099)...

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Old 01-01-2013, 08:47 PM   #13
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I read the posts over there, son. same advice on both boards. if you're not hearing what you want to hear, then all advice will fall on deaf ears. if you're so worried, re-pitch.

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Old 01-01-2013, 09:11 PM   #14
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Originally Posted by helibrewer View Post
Remember to adjust your hydro readings for temp, most are calibrated at 60F.
I love the way you said this.

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In the future don't put your yeast in hot water.
This.

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I do hope you're not judging fermentation/yeast activity by airlock activity. There have been plenty of cases where the airlock hasn't done a damned thing, but the beer fermented fully anyway. Especially when buckets are used, since the lids can [sometimes] be a total PITA to get to seal fully.
And this. And you'd have to watch an airlock 24/7 to know it's not bubbling. But I hear ya. Not seeing vigorous activity makes me wonder too. After a few brews, you'll feel better about it.
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Exactly. And Zuljin was correct.
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Old 01-01-2013, 09:18 PM   #15
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i did a search on this board about dead yeast and it seems i am not the only one to have ever done this. i also found some good relevant info.
yes it sounds like my og was taken at a diff temp than my gravity today so yea that accounts for the difference i suppose.
sorry i don't consider rdwhahb a very thought out informative answer to the questions i was asking.
end of story, i think it's dead from sani bath but nothing i can do today anyways, tomorrow i will hit that 72 hour mark and i will see what is going on with it then, if i have to go spend 20 bucks on gas to buy another pack of yeast so be it.

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Old 01-01-2013, 09:21 PM   #16
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i did a search on this board about dead yeast and it seems i am not the only one to have ever done this. i also found some good relevant info.
yes it sounds like my og was taken at a diff temp than my gravity today so yea that accounts for the difference i suppose.
sorry i don't consider rdwhahb a very thought out informative answer to the questions i was asking.
end of story, i think it's dead from sani bath but nothing i can do today anyways, tomorrow i will hit that 72 hour mark and i will see what is going on with it then, if i have to go spend 20 bucks on gas to buy another pack of yeast so be it.
I still hope you're not judging just off of airlock activity. It's NOT a 'magical fermentation meter'... LOOK at the surface of the wort/beer. Shine a light across it (on an angle). If you see tiny bubbles there, guess what... You've got live yeast. Just give them some more TIME to do what they need to. Also, if you didn't oxygenate the wort well, that would/could account for the extended lag phase. Putting stressed yeast into a low O2 environment means they're going to have a longer lag phase.
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Old 01-01-2013, 09:29 PM   #17
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sorry i don't consider rdwhahb a very thought out informative answer to the questions i was asking.
end of story, i think it's dead from sani bath but nothing i can do today anyways
Well forgive us if we aren't freaking out over your beer, but there are only about 5000 noob posts a day asking questions similar to this. At the beginning it seems so tricky to make beer, but you will understand very quickly that it's nearly impossible to NOT make beer. I'm glad the HBS is closed today, because I'll bet you a beer that by this time tomorrow your beer is fermenting on it's own.
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Old 01-01-2013, 09:38 PM   #18
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sorry i don't consider rdwhahb a very thought out informative answer to the questions i was asking.
that is THE thought out informative answer. stop & listen. 72 hours before worrying.
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Old 01-01-2013, 09:41 PM   #19
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that is THE thought out informative answer. stop & listen. 72 hours before worrying.
In the eternal words of the Hitchhiker's Guide to the Galaxy...

DON'T PANIC!
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Old 01-01-2013, 10:13 PM   #20
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Well forgive us if we aren't freaking out over your beer, but there are only about 5000 noob posts a day asking questions similar to this. At the beginning it seems so tricky to make beer, but you will understand very quickly that it's nearly impossible to NOT make beer. I'm glad the HBS is closed today, because I'll bet you a beer that by this time tomorrow your beer is fermenting on it's own.
Ill take that bet.
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