Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Should I be concerned yet?

Reply
 
LinkBack Thread Tools
Old 05-14-2011, 04:12 PM   #1
RandyAB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Foothills of Alberta, Alberta
Posts: 152
Liked 1 Times on 1 Posts
Likes Given: 3

Default Should I be concerned yet?

I brewed a 10 gal batch of Guinness ( 3rd AG batch) yesterday night and pitched my Wyeast Irish Ale starter that I had made 6 days prior. My Blichmann chiller worked pretty well and the wort came out at about 55 deg f. I didn't think it would hurt to pitch at that temp but 13 hours later there is no activity yet. I'm only concerned because my other 4 previous batches were bubbling vigorously by that point. Am I worried over nothing?

Thanks

__________________
RandyAB is offline
 
Reply With Quote Quick reply to this message
Old 05-14-2011, 04:17 PM   #2
ArcaneXor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 4,399
Liked 74 Times on 70 Posts
Likes Given: 14

Default

They probably decided to take a nap. Bring up the temperature slowly to the low 60s while periodically agitating the fermentor to get the yeast back into suspension.

__________________
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Primary: Saison, Berliner Weisse, sLambic I, sLambic II, IPA, 70/-
Secondary: Orange Blossom Mead, Flanders Red I
Kegged: Fat Man Porter w/ 1469, Fat Man Porter w/ 005, Centennial Falcon w/ Conan, Centennial Falcon w/ Denny's, Barrel-aged Fat Man Porter, Belgian Dark Strong, Dark Mild
ArcaneXor is offline
 
Reply With Quote Quick reply to this message
Old 05-14-2011, 04:19 PM   #3
Memorex88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Montreal, QC Canada
Posts: 536
Liked 2 Times on 2 Posts
Likes Given: 7

Default

RDWHAHB and read this....

http://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/

__________________
Memorex88 is offline
 
Reply With Quote Quick reply to this message
Old 05-14-2011, 05:29 PM   #4
RandyAB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Foothills of Alberta, Alberta
Posts: 152
Liked 1 Times on 1 Posts
Likes Given: 3

Default

Thanks fellas. I had the fermentor in the garage overnight and although I turned the heater on the garage was still only 62 degrees f. I moved it inside and put it in a room with a space heater. I think it I had it too cool for the yeast to wake up. I'll wait. Thanks again.

__________________
RandyAB is offline
 
Reply With Quote Quick reply to this message
Old 05-14-2011, 05:47 PM   #5
GuldTuborg
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
GuldTuborg's Avatar
Recipes 
 
Join Date: Mar 2010
Location: OH
Posts: 3,379
Liked 421 Times on 305 Posts
Likes Given: 232

Default

I wouldn't mess around with that temperature too much. Yes, things will be a bit slower to start up at a lower temperature, but that's fine. Constantly swinging the temp up and down or whatever, during the initial stages of fermentation, is going to cause more problems than it will fix. Get it to your desired fermentation temp (or give it the ability to self rise there) and keep it there.

__________________

Don't worry, be hoppy.

GuldTuborg is offline
 
Reply With Quote Quick reply to this message
Old 05-15-2011, 03:52 AM   #6
RandyAB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Foothills of Alberta, Alberta
Posts: 152
Liked 1 Times on 1 Posts
Likes Given: 3

Default

Warming was the key. Now 24h after pitching it is bubbling like mad.

__________________
RandyAB is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools