duffman2

Recipes 

Alright guys, everyone always says to wait for the gravity drop before worrying about repitching but it's been 60 hrs as of this morning and I have had no gravity drop per my hydrometer. I have no krausen and absolutely no sign of fermentation.

......So, when is it time to repitch?? How do I do this? Do I get the same exact yeast I used b4 (Windsor Ale Dry Yeast)?? Or do I wait? Please help!

RCCOLA

Recipes 

What was the temp. of the wort when you added your first pack of yeast?And what is the temp of it now?

Revvy

Recipes 

And the answer is found in the title of the sticky on this very subject; http://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/...

50 hours is not over 72 is it? so relaxation is in order....

__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

bonzombiekitty

Recipes 

It can take upwards of three days for fermentation to really begin. Relax, wait another day.

jds

Recipes 

If you have access to more of the same Windsor yeast go ahead and get some, so it's available if you need it. If you can't find Windsor, most neutral ale yeasts would work fine as well. I recommend Safale US-05.

At 60 hours, I'd be thinking about repitching. At 72, I'd be dumping fresh yeast.

duffman2

Recipes 

Well, I was actually at 60 hrs as of 6 am this morning and since I'll be here at work until 7 pm, I was wondering if I should send the SWMBO the the Beer Store to get me some yeast to pitch tonight, which will be at 72 hrs. I didn't want to be stranded without some if it needed to be done and I also needed your thoughts on how to go about doing this.

Temp at time of first yeast pitch was room temp (78 F) and it has been sitting at 65 F to 68 F since then. Right now it is around 68 F. I haven't had to repitch yet, so I definitely wanted to make sure I did this right!

duffman2

Recipes 

Also, when dumping my original yeast I had rehydrated it and I had no sign of it being active at that time. There was No foam on the top. It just looked like creamy water. So, it may have been dead already when I got it.

If I have to repitch, do I need to rehydrate again? Or do I just dump in the bucket? Do I reaerate by stirring the crap out of it and shaking the bucket??

bonzombiekitty

Recipes 

You don't NEED to rehydrate. Lots of people here who use dry yeast just dump it straight in. I've done three batches so far with just sprinkling the dry yeast on top of the wort and have had no problems with fermentation.

Blender

Recipes 

I would pick up some more yeast. It is always handy to have some backup just in case anyway. At 60 hours I would be getting a bit nervous.

__________________
Gary

duffman2

Recipes 

Being my first time going this long w/o any hydrometer change, I am definitely a bit nervous. And since I have to wait until about 8 pm to get home tonight, I want to get my ducks in a row and have some yeast ready. So, I've already got some coming to me by the time I get home.

I think I already stated earlier that when I first pitched the yeast I rehydrated it, and after letting it get up to pitching temp there was no foam or sign of activity. So I was curious to see how fermentation would go. But once again, do I need to re-aerate if I dump my new yeast in tonight? Or just sprinkle it on top and let it go?