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Old 02-26-2008, 02:13 PM   #101
Tom Anderson
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I also have a question about fermentation times as a new brewer...third batch now in primary. English Ale. First two, Flat Tyre Too....and excellent too!
I used a White Labs English Ale yeast and it took 36 hrs before fermentation really got going (via airlock action). When I pitched the yeast it may not have been at room temp and I didn't do anything with the wort after I pitched the yeast. This is my first time using liquid yeast and the container says 5-15 hours. I'm wondering what happened? The wort did cool to about 68 for the first day, now it's up to 72. Is it because I didn't aerate the wort? Temp differences between yeast and wort? Thanks for any information!



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Old 02-26-2008, 06:05 PM   #102
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I'm going to keg my first batch of homebrew this week, so hopefully my repitching of the yeast won't add too many ill-effects. Oh well....my hopes are set pretty low since it's my first batch. However, I did just order another recipe kit - a sweet stout extract kit from Austin Homebrewing - I'm hoping it taste more like Left Hand Milk Stout and less like Quick.



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Old 03-02-2008, 05:19 AM   #103
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Default Over 48 hours and no signs of activity..

I brewed my beer on Thursday night and still have yet to see any signs of activity in my airlock. Should I be worried or is this normal? The only reason I am worried is that 1. this is my first batch and 2. when i pitched my yeast my wort was around 60 degrees. Any help is greatly appreciated.

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Old 03-02-2008, 05:27 AM   #104
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that says fermentation could take 24-72 hours. I'd be worried though if'n it was me. Then again, I'm on my first brew but, it only took 15 hours to start showing some activity. Is it an ale or a lager? Need more info bro. What temp range does your yeast packet say it works at? 60 degrees could be a bit low.

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Old 03-03-2008, 03:35 AM   #105
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Has anyone had a problem with back pressure during primary? It's been about 24 hours since i pitched and no evidence of fermentation; however, my airlock keeps empting into the carboy (Yikes)...starting to worry me a bit.

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Old 03-03-2008, 03:52 AM   #106
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worts cooling down, reducing presure and casuing back flow.

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Old 04-02-2008, 03:56 PM   #107
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Hello ,this is my first post ,Im glad I found this site it`s awesome, But I have a question, im brewing My first bach of lager and I chilled the wort to 65 degrees before adding the liquid yeast smack pack ,then refridgerated it to 46 degrees,its been 48 hours and still no bubbles..... My question is does the low temperature make it take longer to start ? does lager yeast take longer to start? is it a combination of the two? also if I wait a week and there is no activity is it ok to repitch another pack of yeast? im thinking that the smack pack wasnt good because I smacked it 4 hours prior to pitching and it never swelled. Thank`s

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Old 04-02-2008, 04:35 PM   #108
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Quote:
Originally Posted by Johnnyv
Hello ,this is my first post ,Im glad I found this site it`s awesome, But I have a question, im brewing My first bach of lager and I chilled the wort to 65 degrees before adding the liquid yeast smack pack ,then refridgerated it to 46 degrees,its been 48 hours and still no bubbles..... My question is does the low temperature make it take longer to start ? does lager yeast take longer to start? is it a combination of the two? also if I wait a week and there is no activity is it ok to repitch another pack of yeast? im thinking that the smack pack wasnt good because I smacked it 4 hours prior to pitching and it never swelled. Thank`s

Airlock activity or lack or is not a true indication of fermentation, your hydro is the only way to tell...Some beers bubble, some don't... The only way to tell is to take a reading...

Low temps do slow fermentation...

Next time you smack a pack you should make a starter...

I've just looked at the temp ranges of various lager yeasts and it looks like the range is 48-65 depending on the yeast you used...so 46 may be too low for the yeast you used....it will take eventually, but if the bottom end of your lager yeast was in the 50's it will take longer, so check the range for your brand of yeast..

You may need to bring the temp up a few degrees and it will jumpstart.

If you've done that and still nothing changes on the hydrometer after a couple readings then you could repitch...although I'm not a fan of doing it myself. In ales, usually just rousing the yeasts and warming the fermenter gets them going, but I can't say about lagers....
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Old 04-21-2008, 12:33 AM   #109
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is pitching yeast at 80 degrees too high? kind of rushed it... the wort with yeast has since cooled down to 72 degrees. I know patience iskey here but just curious for some opinions.

thanks in advance.

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Old 04-21-2008, 12:40 AM   #110
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it will be fine



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