Bombeque

Recipes 

Hi, its covered with foil. Sanitized with starsan. Def see little bubbles...

lowlife

Recipes 

Cool! WLP002 is my favorite english yeast. I never thought to use it for a higher gravity beer. I might have to try it on something different.

Bombeque

Recipes 

Well, an update. I cold crashed the starter because I wasnt able to brew saturday due to weather. Figured It would be safer to keep the yeast cold while waiting. The night before brew day I took the starter out to warm up over night. The OG on the stout I am using this for turned out to be 1.100 OG. I was worried that even the starter would not be enough yeast, so I pitched another vial along with the starter (yeast at 70, wort at 75). Shook the heck out of the bucket for 5 mins to aerate, put it in the basement and let her go. I noticed a little airlock activity about four hours later. So I went ahead and installed a blow off tube. In the morning I expected to see krausen bubbling out of the overflow, but just a steady bubbling is all. My basement is cool. Being gone all day and afraid that it might get too hot from fermentation, I put the bucket in a tub of water. From reading other posts that use 002, I see that its pretty active. Shouldnt I see more activity by now? Its been about 16 hours since pitching. Am I able to add yeast nutrient at this stage if need be?

pabloj13

Recipes 

My last 1056 batch did the same thing. Had airlock activity and a bit of churning within 5 hours. Then just a thin krausen for a while. Then at about 30 hours it took off like a rocket.

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Coff

Recipes 

You have nothing to worry about., every fermentation is different. Just bc you dont have an explosive blowoff doesnt mean its not working.

At what temperature are you fermenting at? You say you put it in an ice bath that could be a bit too cold. If you dont have a temperature sticker on your fermenter just check the ambient temperature, you should be fermenting 5-8 degrees above ambient at the peak of fermentation.

Bombeque

Recipes 

Thanks for the replies, Because my very first batch of beer fermented too hot, Im super careful about temp now. I had to leave the house a 0430 and wont be back until 2000, so putting it in water was just some insurance for me. Figured I can always adjsut the temp up with no bad results. Not so much the other way around. No ice in the tub, just cold water. I ran out of the sticky thermometers, so thats helpful information. I plan on getting a few more tomorrow though.

Bombeque

Recipes 

Just an update, when I got home last night it was steady bubblin, a lot. But no overflow which is good. Dont have the thermometer on that one but its in a tub of cold water. It hasnt slowed down when I checked it this morning. Put a 15lb peice of frozen meat in the water to keep it cool while Im at work today. Also I just checked my batch of saison I made 10 days ago, was 1.008. It had an sg of 1.070 and was worried that it wouldnt finish properly because my mash temp was 156! Lesson learned, just gotta wait.

Coff

Recipes 

Most Saison yeasts are pretty big attenuators so 1.008 sounds about right especially at such high mash temp. What strain did you use?

Bombeque

Recipes 

It was the forbidden fruit from Wyeast. Will it get lower you think? Its already sitting at 8.14%! I didnt plan for it to be this high in abv, but I wont argue. I dont think I want it much dryer, its still very cloudy though. Thinking of bottling this weekend and adding gelatin.