Originally Posted by david_42
I'd get worried around 72 hours from the original pitch.
I hear this all the time and just cringe. Folks, I've said it and others have said it over and over and over again. I feel like I'm beating a dead horse but for God's sake, make a Starter.
I get active fermentation in less than 8 hours every single time. Heck the last batch an all grain Kolsch, I was seeing the expanding colonies of yeast within 2 hours active fermentation and krausen after 7 hours.
You guys are going to give yourselves ulcers over something that's easily controllable.
Secondary #2: Empty
Bottle Conditioning: Oatmeal Stout
Drinking from Keg: Ordinary Bitter, Kolsch
Drinking bottled: Brown Autumn Wee Heavy
Peaches and Cream Weizen
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen