boswell3000

Recipes 

I'm wondering if anyone has some insight as to whether or not excessive sediment would impede fermentation? On both occasions, my brother-in-law inadvertently sucked EVERYTHING out of the kettle with the siphon; in both batches (a Baltic porter, and most recently and alt beer) do not show any indications of fermentation (i.e. bubble in airlock). While I'm aware that the bubbles are not a yes/no indicator of fermentation, I'm stumped as to what is slowing the process down.

The Alt, for example, had a target OG of 1.053. My reading after a 60min boil was 1.040. Last night I gave the fermenter a whirl and a shake and did notice a bit of pressure behind my sanitized thumb. A good thing, right? I plan on waiting a few more days before I open to check the SG.

Also, this alt beer temp range is 55-61 degrees F. Noticed I didn't turn down my heater in the closet, which was reading a balmy 70. High temp having a negative effect?

wildwest450

Recipes 

What yeast did you use? If liquid, did you make a starter?


_

boswell3000

Recipes 

Should have mentioned that...I used a White Labs WLP029 (German Ale/Kolsch). I didn't use a starter - didn't think it was necessary for this one. Should also mention the Alt was an extract kit from Northern Brewer.

boswell3000

Recipes 

Should have mentioned that...I used a White Labs WLP029 (German Ale/Kolsch). I didn't use a starter - didn't think it was necessary for this one. Should also mention the Alt was an extract kit from Northern Brewer

eastoak

Recipes 

i dump the trub into the fermentor without a problem. did you use a starter? if you just pitched the vial maybe it will take a bit before the yeast start showing their stuff but you can bet that they are working away in there. give it time.