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VWBug5000 · 02-12-2013, 12:24 AM

If you repitch and the original yeast is good, it just means you are out 3-6 bucks. It takes a huge amount of yeast to overpitch.

cheesehed007 · 02-12-2013, 12:30 AM

Cool, thanks!

cheesehed007 · 02-12-2013, 09:53 PM

Picked up some more yeast (and another beer kit) so now my question is. Do I re-aerate the wort after sitting for 2+days? What are the pro's and cons of doing so?

**RM-MN** · 02-13-2013, 12:08 AM

Quote:

Originally Posted by cheesehed007

Picked up some more yeast (and another beer kit) so now my question is. Do I re-aerate the wort after sitting for 2+days? What are the pro's and cons of doing so?

The yeast producers claim that you don't even need to aerate the wort when you use dry yeast because it contains all it needs to ferment your batch. At this point I would venture a guess that aerating it wouldn't help and might do more harm than just leaving it.

When are you starting the next batch?

cheesehed007 · 02-13-2013, 01:57 AM

Quote:

Originally Posted by RM-MN

The yeast producers claim that you don't even need to aerate the wort when you use dry yeast because it contains all it needs to ferment your batch. At this point I would venture a guess that aerating it wouldn't help and might do more harm than just leaving it.

When are you starting the next batch?

Hopefully this weekend.

cheesehed007 · 02-13-2013, 11:34 AM

So I repitched yesterday (2/12) at about 5:30pm. Just checked it this morning at 6am. Nothing happening, not even a hint of krousen. So my next question. What do I do if this doesn't take off? How long can I safely wait? i know it can take some time for fermentation to start. Can I pitch for a 3rd time? I'll check it tonight when I get home from work. Hoping to see a little action going on.... Cheers!

**gcdowd** · 02-13-2013, 12:32 PM

How did you re-pitch? Did you just sprinkle it onto the wort? It's unlikely that the yeast is dead, I'd just give it more time. If you did re-hydrate, did you make sure the water was below 105 before putting the yeast in? What kind of yeast did you pitch?

cheesehed007 · 02-13-2013, 12:41 PM

Quote:

Originally Posted by gcdowd

How did you re-pitch? Did you just sprinkle it onto the wort? It's unlikely that the yeast is dead, I'd just give it more time. If you did re-hydrate, did you make sure the water was below 105 before putting the yeast in? What kind of yeast did you pitch?

Yes re-hydrated, yes water was at 90 deg. Pitched the same as original, Windsor. I'm sure I'm just a nervous nelly noob. Temp on the carboy says 64-66. Room temp at about 68. Hopefully I'll see bubbling when I get home from work. This whole beer making thing is like your first real girl friend... You want to be with them all the time, and when you're not. You want to know what they're doing every second... And in the end all you're really hoping for is some good head... :-0

**gcdowd** · 02-13-2013, 12:59 PM

Quote:

Originally Posted by cheesehed007

Yes re-hydrated, yes water was at 90 deg. Pitched the same as original, Windsor. I'm sure I'm just a nervous nelly noob. Temp on the carboy says 64-66. Room temp at about 68. Hopefully I'll see bubbling when I get home from work. This whole beer making thing is like your first real girl friend... You want to be with them all the time, and when you're not. You want to know what they're doing every second... And in the end all you're really hoping for is some good head... :-0

Haha great analogy. I'm sure it'll be fine. Have you taken any gravity readings?

cheesehed007 · 02-13-2013, 08:06 PM

Quote:

Originally Posted by gcdowd

Haha great analogy. I'm sure it'll be fine. Have you taken any gravity readings?

Yes, OG was 1.060 with temp correction I think the recipe said OG should 1.062? I'll have to look when I get home. Thanks for all the help. Cheers