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Old 09-25-2012, 03:41 AM   #1161
whitehause
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Pitched a new pack of S-04 (use by date of 7-13) nothing...not a bubble in the airlock, not a point in gravity change after 16 hours. Warmed and pitched a jar of Bell's yeast that I had just washed 2 days before(luckily), and got airlock activity in 2 hours. 12 hours later I've got bubbling,I know that's not the best indication, but it's not real vigorous.

Has anyone had problems with S-04 lately? I use mostly liquid, or harvested, but I've never had a problem with dry until now.
Og was 1.060 and pitching temp was about 68. I've heard this is a real crazy fermenting beer, but I have yet to see it.

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Old 09-25-2012, 01:06 PM   #1162
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It was prob fine, 16 hours isnt really long enough to know if your yeast has stb. Can take up to 72hrs to show signs of fermentation. Just my 2 cents.

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Old 09-25-2012, 04:29 PM   #1163
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Quote:
Originally Posted by Benedetto View Post
OK, I think I need help with my pumpkin ale. That stuff I thought was Krasuen was clearly only pumpkin matter. As you can see, there is no typical "krausen stain" on the walls of my fermenting bucket. gravity is reading 1.008. did I even get a fermentation???? maybe the yeasts were not viable. Although, it was bubbling away happily for about 3 or 4 days after a slow start. (began bubbling on the 2nd day) should I re-pitch yeast?


My bucket looked EXACTLY like this when I transferred to the carboy.
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Old 09-26-2012, 04:25 AM   #1164
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Quote:
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It was prob fine, 16 hours isnt really long enough to know if your yeast has stb. Can take up to 72hrs to show signs of fermentation. Just my 2 cents.
In all my brews since I started years ago, I've never had a fermentation take anywhere near 72 hours to start. If the yeast is healthy and pitched in the proper amount at the proper temp, it should never take that long.
Have you had a 72 hour lag in fermentation?
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Old 09-26-2012, 12:59 PM   #1165
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Made this over the weekend. With a pound of rice hulls the mash was still a PITA.

Pitched on a wlp550 yeast cake for something different. Thanks for the recipe Yuri.

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Old 09-26-2012, 01:26 PM   #1166
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I have not had 72, on the other hand I have had a 48 hour lag time that once going fermented out fine. I do understand the concern though do to 99% of fermentations starting in the 12 hour range.

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Old 09-26-2012, 02:22 PM   #1167
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Quote:
Originally Posted by Canrinus
I have not had 72, on the other hand I have had a 48 hour lag time that once going fermented out fine. I do understand the concern though do to 99% of fermentations starting in the 12 hour range.
Petty sure white labs and wyeast both say fermentation should start within 24 hours...
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Old 09-27-2012, 03:50 PM   #1168
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Since this recipe call for 6 gal batch, would this be best fermented in a 7.5 gal bucket?

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Old 09-27-2012, 08:03 PM   #1169
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Quote:
Originally Posted by silverbullet07 View Post
Since this recipe call for 6 gal batch, would this be best fermented in a 7.5 gal bucket?
That'll give you plenty of headspace, so yeah, why not?
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Old 09-27-2012, 11:06 PM   #1170
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Brewed this on Saturday and hit 1.059 OG. My batch differed from the 6 gallon AG recipe a bit. I ended up using just over 100 oz. of freshly pureed pumpkin, 75 oz. in the mash and 25 oz. in the boil. Tasted a sample today (Gravity currently @ 1.021 . . .I hope this continues to drop) and it was phenomenal!

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