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Old 12-26-2007, 09:38 PM   #11
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Without a starter it could very easily take 72 hours for signs of fermentation to appear.

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Old 12-26-2007, 09:38 PM   #12
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I think the yeast may have gone asleep in you 63 temp. If u have little to no activity after 48hrs I would suggest repitching some dry yeast. Just sprinkle on top. I very rarely get activity in less than 24 hrs. Give the yeast some time. What was the OG? A recipe is always helpful. I would expect activity now that u are back up to 68 degrees..Keep the temp constant at 68. The foam on top at 24 hrs sounds like the start of fermentation to me.

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Old 12-26-2007, 09:51 PM   #13
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You should take a hydrometer reading, it will tell you whether any fermentation has occured.

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Old 12-26-2007, 10:09 PM   #14
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This is my recipe , my home brew store said it looked great and was surprised I came up with it on my own as it is only my 4th brew and my first recipe I came up with.
Mark's dunkelweizen:
Brew Type: Partial Mash Date: 12/24/2007
Style: Dunkelweizen Brewer: Mark Gable
Batch Size: 5.25 gal Assistant Brewer:
Boil Volume: 6.71 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Actual Efficiency: 71.68 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
3.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 36.01 %
2.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 24.01 %
1.50 lb Munich Malt - 20L (20.0 SRM) Grain 18.01 %
0.75 lb Wheat Malt, Dark (9.0 SRM) Grain 9.00 %
0.50 lb Caramel Wheat Malt (46.0 SRM) Grain 6.00 %
0.33 lb Chocolate Wheat Malt (400.0 SRM) Grain 3.96 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.00 %
0.75 oz Mt. Hood [6.00 %] (45 min) Hops 14.2 IBU
0.25 oz Hallertauer [4.80 %] (5 min) Hops 0.8 IBU
0.25 oz Mt. Hood [6.00 %] (5 min) Hops 1.0 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.052 SG (1.044-1.056 SG) Measured Original Gravity: 1.051 SG

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Old 12-26-2007, 10:25 PM   #15
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update: It is now 6:22 p.m. and I am now seeing bubbles in my air lock. I do think I need to learn how to do yeast starters as I have never done any yet but have had good results so far. Do I need a stir plate or just buy a flask and stopper and some dme?

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Old 12-26-2007, 10:39 PM   #16
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You can make a decent starter with with a minimum of equipment. A large glass jar or 1/2 gallon growler from the LHBS, DME, and a stopper and airlock to fit.

Starters remove alot of worry, because it allows you to check your yeast viability and the fermentation starts alot faster. I know we are supposed to RDWHAHB, but many of us worry about fermentation anyway whether we admit it or not.

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Old 12-27-2007, 10:24 AM   #17
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+1 on making starters. Starters are mandatory with White Labs, 'cause their "pitchable vials", well, ain't. They may have more active cells per mL than other types of yeast, but there's just not enough in those little vials to initiate a rapid and vigorous primary. Trust me; been there. The only time I pitch from the WL vial is if I'm pitching to a small batch in one of my 2 gallon carboys.

That's why I don't use them. I like to keep my brewing as simple as possible, and fiddling about with starters wastes time I could be using to do something else.

Good yeast though! I just wish they'd give you more of it.

Cheers,

Bob

EDIT: Even though I did a bit of bitching above, starters aren't all that bad, if that's what you need to do in order to use the yeast you want. Raising enough slurry to pitch, even for a five-gallon batch, takes some time and effort, that's all. Read the section on yeast in Daniels, Designing Great Beers.

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Old 12-29-2007, 03:07 PM   #18
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Default Wort too hot? 30 hrs in and no bubbles

I have been making wine for awhile but I started my first brew thursday night. It's a brewer's best Irish Stout. Everything went fine except I just couldn't cool it! An hour after I took it off of the burner it was aprox 80-85 degrees instead of 70. By this time it was 3am so I took the gravity reading (1.50 as predicted) , tossed the yeast and went to bed. The instructions say activity should begin in 24 hours. The lid is on tight and it is now stored at a constant 70 degrees like the instructions say. It has been 30 hours and although I see the water is a little uneven like there is pressure, there haven't been any bubbles. Was the wort too hot? Something else? Am I just being impatient?

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Old 12-29-2007, 03:14 PM   #19
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Give it a little more time.

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Old 12-29-2007, 03:25 PM   #20
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Hot enough to kill your yeast? no

I have had times where the lid seal wasn't all that tight and never saw the air lock bubble once...course, fermentation was happening all along. I would give it a little more time and if you don't see any signs or a loose lid type thing or your yeast stranded on the side of the bucket, take a reading...no reduction in gravity, pitch a pack of something like S04 or Windsor.

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