h4rdluck
Well-Known Member
So im pretty confused on this whole thing...
My first batch i pitched with whitelabs did not have a krauzen after 2 days. So i did what everyone said not to do and I shook the F' out of it (I had done so after the wort chilled originally also). Almost immediately there was krauzen, and it was fermenting non stop for 3 days. This batch came out awesome.
My next 2 batches I actually repitched half and half from my yeast cake from my original carboy. This amounted to about 2x12oz bottles of trub and yeast cake (That i stored as is in the fridge for about 2 weeks) that I was able to pitch into each carboy from the original yeast cake. This i all aerated the same and fermentation commenced within hours.
My fourth batch i decided to use a new yeast strain. so i bought another white labs vial. I aerated the f' out of my wort after chilling and pitched. Again. Same problem as the first batch. Its been 2 days with absolutely no krauzen and no activity. So i just shook the **** out of it and now its got krauzen and is going like mad...
So i believe my problem is more that im not making a yeast starter...and not pitching enough yeast. Fine.. im prepared to goto the next level in my beer making skills
But my real question is... Why is shaking the wort after pitching the yeast considered a taboo thing to do? I have read all kinds of thought about it. Some say its ok within the first few weeks. Some say never! No! how could you! you will impart aweful flavors!
I have a friend who makes very high gravity beers. worts with sg of 1.2 , 1.3 sometimes higher...
He said rather than buying an air pump and stone and the like, he just shakes the crap out of his carboy almost everyday for 2 weeks for his high gravity beers....
So whats the deal? Ive drank many beers of his and his been brewing mass quantities for years and hes got no problems with shaking and his beers is fantastic.
Penny for your thoughts here for sure.
Thanks
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My first batch i pitched with whitelabs did not have a krauzen after 2 days. So i did what everyone said not to do and I shook the F' out of it (I had done so after the wort chilled originally also). Almost immediately there was krauzen, and it was fermenting non stop for 3 days. This batch came out awesome.
My next 2 batches I actually repitched half and half from my yeast cake from my original carboy. This amounted to about 2x12oz bottles of trub and yeast cake (That i stored as is in the fridge for about 2 weeks) that I was able to pitch into each carboy from the original yeast cake. This i all aerated the same and fermentation commenced within hours.
My fourth batch i decided to use a new yeast strain. so i bought another white labs vial. I aerated the f' out of my wort after chilling and pitched. Again. Same problem as the first batch. Its been 2 days with absolutely no krauzen and no activity. So i just shook the **** out of it and now its got krauzen and is going like mad...
So i believe my problem is more that im not making a yeast starter...and not pitching enough yeast. Fine.. im prepared to goto the next level in my beer making skills
But my real question is... Why is shaking the wort after pitching the yeast considered a taboo thing to do? I have read all kinds of thought about it. Some say its ok within the first few weeks. Some say never! No! how could you! you will impart aweful flavors!
I have a friend who makes very high gravity beers. worts with sg of 1.2 , 1.3 sometimes higher...
He said rather than buying an air pump and stone and the like, he just shakes the crap out of his carboy almost everyday for 2 weeks for his high gravity beers....
So whats the deal? Ive drank many beers of his and his been brewing mass quantities for years and hes got no problems with shaking and his beers is fantastic.
Penny for your thoughts here for sure.
Thanks
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