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Old 03-08-2008, 09:04 PM   #1
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Default oatmeal stout not fermenting

Hi there, last night we brewed an oatmeal stout (i got the recipe from this site but for some reason can't find it right now).

I know i started with 7lbs of amber LME, and there were 1.75 lbs of specialty grains including the 0.5 lbs of quick oats. i steeped the grains in 4 q at 160*. As far as i can tell everything went really well with the boil. we transfered the wort to the primary after we cooled it, topped up with water and took the OG...1.074 @ 70*. while everything was boiling away the liquid yeast packet was swelling up, so i know the yeasties were working when i pitched them into the primary at about 10 pm. I was expecting a huge explosion so i attached a blow-off tube to be safe....this morning there is still no activity.

I called the LHBS to see what could be the problem and he said firstly: i must have read the OG wrong because it's impossible to be so high. and secondly: if the yeast was working when i pitched it, and temp was ok (which is was) there should be no problem. He doesn't seem to think that a starter was necessary, but i've read here that for a beer with so many.

the last beer i made with a high OG was an IPA that started with 10 lbs of extract and it barfed all over my floor over night (using coopers dry). so i don't know what to do now. I've read here that liquid yeast can take a while to get started and not to worry. how long should i realistically wait before dumping a pack of dry yeast in to get things going?? or should i try something else before that?

I'm gonna keep searching for this recipe and post it as an edit cuz that will probably help

Edit*
7lbs Pale LME
.5 - oats
.5 - chocolate
.5 - crystal
.25 - roasted barley

2oz - EKG

wyeast 1056 (LHBS ran out of 1084)

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Old 03-08-2008, 09:18 PM   #2
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My friend, sometimes it takes 18 hours or so to see fermentation. What is the temperature?

I think you will be fine and the blow off tube is a good idea for all your brews.

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Old 03-08-2008, 09:23 PM   #3
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temp is about 66-ish. i know it can take a while but it still seems slow to me and i don't want it to go bad before the yeast take over.

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Old 03-08-2008, 09:29 PM   #4
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Quote:
Originally Posted by sipNswirl
temp is about 66-ish. i know it can take a while but it still seems slow to me and i don't want it to go bad before the yeast take over.
It's trying to be patient. The yeast are going through a growth phase and when they attain it you will begin to see action. Your temps are fine and it won't go bad if all is sealed tightly.
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Old 03-08-2008, 09:42 PM   #5
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Thanks Gary!! it's all sealed up...i'll just TRY to be patient

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Old 03-08-2008, 10:04 PM   #6
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Don't worry yet I've had beers take a day and a half to start and that was with a starter if you wake Sunday to no action I would be surprised!

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Old 03-08-2008, 10:07 PM   #7
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Here's a great sticky about fermentation time...to allay your worries.

http://www.homebrewtalk.com/showthread.php?t=43635

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Old 03-10-2008, 05:39 PM   #8
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ahhh, lots of activity now. thanks all. i now pledge to take a few deep breathes before posting a thread

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Old 03-10-2008, 05:47 PM   #9
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Quote:
Originally Posted by sipNswirl
ahhh, lots of activity now. thanks all. i now pledge to take a few deep breathes before posting a thread
I was wondering this morning if it began fermenting. You keep learning with each brew.
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Old 03-10-2008, 07:30 PM   #10
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with many thanks to every one here, i learn something new every day. this forum rocks!

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