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Old 02-26-2012, 07:09 PM   #651
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Did u try using your nose? Lol. Really - sniff around the fermenter for yeasty smells.

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Old 02-26-2012, 08:49 PM   #652
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13 hours is still very early to see any bubbles if you'll have them.
honestly, give it a few more hours and see what happens, another day or 2, and if you're still worried, take a hydro reading and see what you come up with.
Hell, my porter i just made had a krausen ring about 1" tall after 24 hours, but my 1085 pale took about 3 days to get up to that with the same yeast.

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Old 02-26-2012, 09:38 PM   #653
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Well, after a couple more hours I just checked on it and it's bubbling away. I was going to leave it alone anyway but it still feels good to see it working.

I was also worried because right after I stirred the yeast, I snapped the lid on and while fitting the airlock onto the lid, the rubber grommet snapped through and fell into the wort!

So I scrubbed/washed my hand and arm and went fishing around for it. It only took me about 15 seconds to find it but I was worried that I may have disrupted the process.

So at least I'm fermenting. I just hope I didn't skunk the beer with bacteria. It's one of those things where I had no choice but to dig around for that thing. I didn't have a spare lid with a grommet and even if I did, I didn't feel right leaving it in there even though it was thoroughly steralized.

I guess I'll know in a month.

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Old 02-27-2012, 09:16 PM   #654
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I brewed a hefeweizen last week. I pitched the yeast at the perfect temperature, but used the full 11g fr a 2.5 gal batch. I had good activity for the first two days then it stopped. I noticed the temperature dropped in my apartment to around 60degrees. Will this significantly affect the beer or will I just have to wait it out?

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Old 02-27-2012, 09:58 PM   #655
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Originally Posted by Walzenbrew View Post
I brewed a hefeweizen last week. I pitched the yeast at the perfect temperature, but used the full 11g fr a 2.5 gal batch. I had good activity for the first two days then it stopped. I noticed the temperature dropped in my apartment to around 60degrees. Will this significantly affect the beer or will I just have to wait it out?
I'd say you still have some waiting ahead of you but you don't have too much to worry about. I'm not sure what off flavors you will get from over pitching but that would be the only thing that could be "wrong" with your brew from this.
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Old 02-27-2012, 10:41 PM   #656
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It's one of those things where I had no choice but to dig around for that thing. I didn't have a spare lid with a grommet and even if I did, I didn't feel right leaving it in there even though it was thoroughly steralized.
There's always a choice.... next time choose to leave it in there. If your bucket doesn't seal perfectly, its no biggie.
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Old 02-27-2012, 11:07 PM   #657
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There's always a choice.... next time choose to leave it in there. If your bucket doesn't seal perfectly, its no biggie.
Am I the only person who saw the grommet and said screw it and went hunting for a bung to fit the hole instead?
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Old 02-28-2012, 01:04 PM   #658
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Am I the only person who saw the grommet and said screw it and went hunting for a bung to fit the hole instead?
It was 1:15 am and at that point I did what I thought I had to do. If it's skunked, it will be a first for me and a lesson.

Who knows, it could be fine but either way I really won't know for a while at this point. Oh well, my punishment will be for me to do it all over again.

Darn!
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Old 02-29-2012, 02:46 PM   #659
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You should take a hydrometer reading, it will tell you whether any fermentation has occured.
Have a similar problem. Recovered yeast from previous batch AND made a starter which bubbled away for 8 hours so I pitched it. A little foam on top after 24 hours, then nothing. No bubbles ever in airlock and even bubbles on top of wort disappeared. If there has been fermentation what should the final gravity be?
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Old 02-29-2012, 02:50 PM   #660
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Have a similar problem. Recovered yeast from previous batch AND made a starter which bubbled away for 8 hours so I pitched it. A little foam on top after 24 hours, then nothing. No bubbles ever in airlock and even bubbles on top of wort disappeared. If there has been fermentation what should the final gravity be?
This is not 100% accurate but a good guestimate of final gravity is 1/4 of the original gravity.

Airlock activity is not an accurate sign of fermentation. If you use a pail I bet your lid just was not on tight enough so the gasses escaped through there. If you have a carboy you might not have pushed your bung or airlock in far enough.
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