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Old 11-07-2006, 03:11 PM   #11
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I have always had good results by putting 4 gallons of bottled water in the fridge the night before brewing . I use one gallon bottled water plus one gallon tap water in the boil. When the boil is close to finished I add 3 gallons of the refridgerated water to the fermenter and pour the hot wort over top, then top off to 5 gallons with the fourth gallon. I am usually able to pitch right a way. This has always worked well for me.

But now I am moving to all grain and full boils, so it will be a wort chiller from now on

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Old 11-07-2006, 03:18 PM   #12
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Quote:
Originally Posted by BicycleMonkey
I just started my first batch yesterday and after 24 hours there are no bubble in the airlock. What do I need to do? If my yeast died, can I add another pack or do I have to start all over?
Pfft, 24 hours? You're worrying unnecessarily (although I've been there and had the same reaction). I've had batches take the better part of three days to start fermenting. I second the call to RDWHAHB.
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Old 11-07-2006, 03:51 PM   #13
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I second the wait and see mentality that everyone here has been saying. But before you add any more yeast stop and look at what kind of yeast you are using. If you have a yeast that is classified as "highly flocculent" you may need to stir the yeast into solution. (I usually just pick up my primary fermenting bucket and give a little slosh) But, I would say that the biggest thing in the lag time for this fermentation has to do with pitching at 95 degrees. Although this temperature probably won't kill the yeast it may well shock it into a a phase where it doesn't too grow real fast right away. Remember that yeast is a living thing and it doesn't like temperature shocks any more than you do!

I bet that if you sit tight and don't muck around in your beer too much you'll end up with a fine brew in a few weeks! Good luck!

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Old 11-07-2006, 04:29 PM   #14
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starters, starters, starters......

I worry if it take more than 6 hours now.

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Old 11-07-2006, 10:27 PM   #15
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OK, it's been 48 hours and no bubbles...I have the fermenter in the pantry, should I move it someplace a little warmer?

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Old 11-07-2006, 10:31 PM   #16
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Quote:
Originally Posted by Trappist Artist
If you have a yeast that is classified as "highly flocculent" you may need to stir the yeast into solution.
The yeast says DORIC active dry brewing yeast
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Old 11-07-2006, 10:50 PM   #17
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Quote:
Originally Posted by BicycleMonkey
OK, it's been 48 hours and no bubbles...I have the fermenter in the pantry, should I move it someplace a little warmer?
Personally I like to throw the bucket under a cardboard box with a couple blankets on top, seems like it would help insulate better, but I think that if your pantry is about room temp then you should be ok.
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Old 11-08-2006, 11:10 PM   #18
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OK, so it has now been a full three days since I sealed the fermenter and no bubbles yet!! How much longer should I wait?

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Old 11-08-2006, 11:44 PM   #19
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Did you check to see if there is any sort of foam building up on the top of the beer? if so, you may just have a leak in the bucket.

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Old 11-09-2006, 01:24 AM   #20
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So I opened up the fermenter and it at least smells like beer. There were bubbles but I wouldn't call it a lot of bubbles. I've triple checked the lid and don't see where there'd be an air leak, it's snapped on all the way around. I'm not sure exactly how to describe it so here's a pic.

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