Deutsch22

Recipes 

Is is possible to rehydrate the yeast for too long? I did it or a little over 30 minutes.

This is my first batch ever and I'm just curious. It's been just under 24 hours and I'm not seeing any bubbling in my airlock. What could be some other problems? Am I just getting too impatient? Lol

Thanks!

Beer-lord

Recipes 

30 minutes is not a problem unless it was too hot.
What type of beer is it and what was the OG?

__________________
Wherever you go, there you are!

Deutsch22

Recipes 

It is a European pilsner, I didn't get it too hot, I actually took the temp, it was around 100.

It may have been a little longer than 30 but no longer than 40.

Forgive my ignorance, what is OG??

I tried to do as much research as possible but I was too excited to wait to brew!

liquiditynerd

Recipes 

Original gravity. Did u use a hydrometer?

I don't like to pitch above 85F. your prolly ok, have you shaken, swirled the fermentor?

__________________
....just add water.....

Deutsch22

Recipes 

I did not use the hydrometer


I did aerate the fermenter. I poured it back and forth 3 separate times.

liquiditynerd

Recipes 

What yeast and what is the temp where there beer is?

__________________
....just add water.....

Hex23

Recipes 

OG is original gravity. It's a measure of the density of the prefermented wort on the specific gravity scale (i.e. density relative to water).

No problem to rehydrate longer than 30 min. I know that common rehydration instructions say to pitch within 20 or 30 min, but I've pitched after an hour with no problems. I think the advice is so that the yeast don't start using their reserves, so it's not ideal to wait too long, but you're probably OK.

Dry yeast usually start a little faster, but no need for you to worry. Sometimes it takes up to 72 hours.

Hex23

Recipes 

OP: did you rehydrate in 100 degree water or pitch into 100 degree wort?

Deutsch22

Recipes 

I rehydrated at 100, My wort was 75, I made sure of that!

When you chill the wort, what's the typical
Time you want to aim for? I'm sure the faster the better but what is a good time to aim for? I don't have a wort chiller but I'm gonna get one. Right now I fill up the bathtub full of cold water and ice. It worked pretty fast.

huntingohio

Recipes 

Well there is no set time for chilling a wort, but its generally thought that the faster the better. The reason behind this is there is less exposure to the outside world giving it less chance for an infection.

Fermentation can take 24-72 hours to start. I dont worry until 48 or more hours have past. I even sometimes find that the airlock isnt bubling but the yeast are making the wort nice and frothy [creating a krausen]. RDWHAHB.

__________________
P1 Strawberry bannna melomel
p2 mixed berry cyser
p3 lemon ginger melomel
2 gallon fermenting kit is OTW!!!