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Old 04-18-2012, 02:30 PM   #1
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Default Trouble Fermenting

Over the weekend I brewed two beers, one was a clone of magic hat number 9 and the other was stone ipa. Earlier this week I had to travel on business but was expecting to have tons of deliciously smelling farts bing produced. Unfortunately, I returned home to nothing, no krausen and no bubbles.

I am hoping someone can tell me this is normal or hat the American ale yeast that I used generally takes longer to start fermenting. Is the beer ruined? Is there anyway to reverse this mishap?

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Old 04-18-2012, 02:38 PM   #2
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Can you tell us more on your process? What temp were the vessels in? Need a bit more info.

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Old 04-18-2012, 02:53 PM   #3
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Can you tell us the CURRENT gravities?

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Old 04-18-2012, 03:31 PM   #4
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Maybe you just missed the fermentation?

+1 on checking your gravity.

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Old 04-19-2012, 02:16 AM   #5
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Okay got back from work and the gravity for the stone is 1.085 and the start gravity calls for 1.078, so it's not far off.

The magic hat called for an original gravity of 1.53 and mine is at 1.52. Could it be that the wort was to hot before I added the yeast. My thermometer was telling me 110 when I added it. Does this sound like the cause?

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Old 04-19-2012, 02:37 AM   #6
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If it's been several days and you're still seeing OG-type numbers then you have had zero fermentation. 110 is on the upper end of the range for where you should rehydrate your yeast but I wouldn't ever pitch at that temperature.

I'm no expert but my best advice is to re-pitch ASAP. I am, admittedly, about 5 homebrews in tonight so I'm either at my very best or very worst in judgement.

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Old 04-19-2012, 03:28 AM   #7
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If you could pull a small sample out however you measured your gravity -- is the wort funky or sour at all?

I have never been in this situation, so I might be completely talking out my arse here, but if it is still sweet and not funky, I would be tempted to re-boil it for just 10 minutes or so, chill to somewhere in the 80's, and then pour about 3 packets of dry yeast in each one.

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Old 04-19-2012, 02:18 PM   #8
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110 seems way high for pitching. I try to get down to the 70s before pitching.

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Old 04-19-2012, 03:09 PM   #9
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If it does not smell off or taste off toss some fresh yeast in ASAP and let it do its thing.

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Old 04-19-2012, 03:22 PM   #10
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110 will kill quite a few yeast strains. You seem to still be at OG with no activity, and you have a huge red flag in your proceedure - get some new yeast and hope for the best.

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