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Old 10-28-2009, 03:05 AM   #1
duffman2
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Default 98 hours and counting!! NO FERMENTATION!

Alright, this aint funny. Yesterday at 74 hrs I repitched new yeast (same Danstar brand I used originally). I took the AHS guy's suggestion and stirred the hell out of it, then sprinkled the new dry yeast right on top of it.

This morning....nothing. Tonight at 98 Hours I am still at 1.060!!

NO, my hydrometer aint broke (I took a sample of H2O at 1.000)

I can't get new yeast till tomorrow night at 122 hours! Do I go ahead and assume I need some and get it for tomorrow?
- Will it even do anything for me if I do?
- Do I need 2 packs this time? 4? 8??
- Am I screwed??

Original recipe was an AHS Magic Hat #9 clone. I did a full boil, it took a long time (35 minutes) to cool down to pitching temp, but at 78 F I pitched my yeast. I then shook the ever loving crap out of it before taking a hydro reading and putting the lid on for it to do its thing. I edited this post to add this info to help people know some of my process. Still don't have nothing and maybe it'll come around when I get home tonight

I don't think I'm just flipping out, but I have no idea what to do. Anybody out there go this long w/out fermentation? Ever??

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Last edited by duffman2; 10-28-2009 at 05:01 PM. Reason: More information on process
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Old 10-28-2009, 03:18 AM   #2
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I've never had that problem. what kind of beer are you making?

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Old 10-28-2009, 03:19 AM   #3
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You just repitched yesterday. Wait a couple more days before you freak out. In my experience, dry yeast can take a little longer than liquid to get started. Just be careful you dont screw with it too much and introduce infection.

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Old 10-28-2009, 03:21 AM   #4
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A Magic Hat #9 clone from AHS. I was really pumped about finding the recipe but now I'm a little worried about it turning out o.k

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Old 10-28-2009, 03:26 AM   #5
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Sorry, brother, I can't imagine how frustrating that is to watch your brew sit quietly.

I've never used dry yeast, but have brewed hundreds of batches with liquid yeast and appropriate starters (see www.mrmalty.com) without a bad batch. IMHO, go with the "expensive" yeast that you can pitch, wash and reuse over and over again. Oh...and learn everything you can about starters. Yeast are the key to this whole business.

Best advice I could over is to get some liquid yeast and make an appropriately sized starter. Crash it and pitch your stagnant wort on top of the active yeast starter. At this point, take the advice of your LHS and shake the hell out of that thing. That's a surefire way to get things going. If your sanitation was adequate on the front end, you will most likely avoid any nasty off flavors from the bad bugs.

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Old 10-28-2009, 03:29 AM   #6
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Did you re-hydrate the yeast? Is the Danstar the same lot / expiration as the first that you pitched? I have only used Danstar's champagn yeast and never had a problem.

If you do in fact go another 2 days w/ out dropping gravity, I would suggest a different kind of yeast such as Safale 05.

Make sure that you are very sanitary these next couple of days as the wort is fragile without fermentation taking place. Don't sweat it too much, you'll get it going.

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Old 10-28-2009, 03:30 AM   #7
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What is your PH?

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Old 10-28-2009, 03:34 AM   #8
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You do know that danstar's Nottingham has been recalled for at least one batch and I've confirmed other batch numbers were also tainted duds. Pitch safale 05 or 04 on it and I bet you'll get fermentation within twenty hours.

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Old 10-28-2009, 03:41 AM   #9
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- I did not rehydrate this time because I did the first time with no results. This is the second and third time I've used dry yeast and I've heard conflicting opinions on rehydrating.

- yes this is the same Danstar Windsor Yeast. I did not check expiration this time but I got the first from AHS and this one from my LHBS.

- no idea on the PH. Haven't gotten into that practice quite yet

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Old 10-28-2009, 03:44 AM   #10
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I pitch all my yeast dry right from the pack, no rehydration, no starter. If your PH is to high or low, you may be killing your yeast or at least retarding the process.

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