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Old 08-17-2014, 03:23 PM   #1
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Ok so I brewed a wheat yesterday, and normally with a yeast starter it takes right off...going on 24 hours and no activity in the fermenter. What would you recommend? When I swirled the starter in the flask it foamed up before I poured it in. I have dry ale yeast but not sure if I want to add that to a wheat beer.


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Old 08-17-2014, 03:31 PM   #2
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Ok so I brewed a wheat yesterday, and normally with a yeast starter it takes right off...going on 24 hours and no activity in the fermenter. What would you recommend? When I swirled the starter in the flask it foamed up before I poured it in. I have dry ale yeast but not sure if I want to add that to a wheat beer.


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Wait another day or two, keeping it at the proper temperature, and see if krausen starts to form by 72 hours.
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Old 08-17-2014, 03:44 PM   #3
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Wait another day or two, keeping it at the proper temperature, and see if krausen starts to form by 72 hours.

Would you use the ale yeast if nothing happens?


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Old 08-17-2014, 03:54 PM   #4
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If nothing happens after 72 hours, drive to Just Brew It and pick up some dry wheat beer yeast.

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Old 08-17-2014, 04:32 PM   #5
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Well I just walked in to my closet where it's fermenting and there were a few bubbles that escaped the airlock...I'm getting 3-5 bubbles really quick then nothing for another 2-3 minutes then 3-5 bubbles.


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Old 08-17-2014, 04:34 PM   #6
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Beer shop is 30 miles away. I guess I'm going to start buying dry yeast with liquid. And then freezing it if it's not needed!


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Old 08-17-2014, 07:26 PM   #7
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And then freezing it if it's not needed!
Refrigerate, don't freeze.
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Old 08-17-2014, 10:08 PM   #8
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I read on here that if you stick the in the freezer they will stay longer then in the refrigerator.


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Old 08-17-2014, 11:51 PM   #9
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Dry yeast lasts a long time in the fridge. Not sure why you'd freeze it.

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Old 08-18-2014, 01:59 AM   #10
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It can last longer in the freezer. Just depends on how long you plan on keeping it around. Dry yeast is freeze-dried, so putting it in the freezer won't hurt it. But, it only loses 4% viability per YEAR at fridge temps... So that's pretty good.

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