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Old 09-02-2011, 05:35 PM   #11
Xitesmai
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Originally Posted by paraordnance View Post
I'm not in the group who counts bubbles during fermentation. I stoped using airlocks a while ago, carboy cap or foil over the neck of carboy does everything that airlock does, not to mention that you will never have a liquid sucked back or it will dry out. I use carboys exclusivelly so I monitor my fermentation progress based on a swirling/activity inside, I noticed that this method is far more reliable than bubbles or krausen, when in doubt I pull out my hydrometer
A foil cap does not do the same thing that an airlock does, not that I'm saying that an airlock is required, but an airlock creates a one way valve for gas to escape the carboy without being replaced with air from the native environment.

I hope that my LHBS has dry lager yeast...last time I checked it out they only had a few strains of dry yeast for beers. I have one packet that came with the kit I can use.

Will there be a problem with mixing yeast strains? Differing flavors? Diacetyl levels, etc?
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Old 09-02-2011, 05:59 PM   #12
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No problems from mixing yeast strains, I mixed wyeast 2206 and W34/70 in some lagers. Depending on your yeast strain you most likely will end up with lots of diacetyl (underpitching, stressed yeast, warm pitch) just raise your temp at the end of fermentation to clean up, if that doesn't work at the end, search here for "krausening". Good luck!

Sent from GT-I9100M

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Old 09-07-2011, 11:05 PM   #13
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Update: I checked the gravity and its sitting at 1.045....

...so re-pitch?

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Old 09-08-2011, 01:27 PM   #14
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anyone?

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Old 09-08-2011, 01:46 PM   #15
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Home brewing is like skinnin' a cat... there's more than one way. I've got a bock lager in the primary with WL German Bock lager yeast (no starter). It was almost 48 hours @ 75 degrees before any signs of fermentation and then the result was a "nuclear explosion" requiring a blow off tube. The krausen was excessive. I cooled it down slowly to 53 degrees and that's where it has been sitting for the last 11 days. OG was 1.045 and 2 days ago 1.013.

I would re-pitch.

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Old 09-08-2011, 03:23 PM   #16
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Update: I checked the gravity and its sitting at 1.045....

...so re-pitch?
At this point, I'd aerate again and pitch some fresh yeast.
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Old 09-08-2011, 06:51 PM   #17
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I do I re-airate the wort without contaminating the batch?

I dont have an airstone with a filter.

I could just cap it and try to shake the carboy.

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Old 09-08-2011, 07:05 PM   #18
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Give it a shake and through in the rehydrated dry yeast.

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