mhsull
New Member
- Joined
- Feb 28, 2013
- Messages
- 2
- Reaction score
- 0
So this past Saturday morning, I attempted an all grain Delirium Tremens clone found here (http://hopville.com/recipe/110541). I didn't know when to add the Belgian sugar and invert sugar so I threw them into the pot to dissolve before the boil started. At the end, I pitched the liquid yeast at 70 degrees and left it for several days where I saw no action in the blowoff.
Tuesday, I decided to get a dry yeast package (http://www.danstaryeast.com/products/belle-saison-yeast) because I thought the liquid yeast wasn't strong enough for the high gravity wort. Tuesday night, I opened the bucket to see about 2-3 inches of bubbled head (never seen that on a non-activated beer). I attached my brew spoon to a drill and re-aerated the wort and pitched the proofed (at 90 degrees) yeast. It is Thursday morning now and still no action. What am I doing wrong?
Background - I have been brewing for over 5 years now. Been brewing all grain for a couple of years. All of the equipment that I used Saturday, I used Sunday to make an Old Chub kit which is currently bubbling like crazy right next to the seemingly inactive Tremens clone. They are both sitting in the closet where the temperature in the house gets to, at it's coldest, 66 degrees. The process for both kits was exactly the same. Do I need an even stronger yeast? Should I not have proofed the dry yeast when I re-pitched? Am I not being patient enough?
Thanks
Tuesday, I decided to get a dry yeast package (http://www.danstaryeast.com/products/belle-saison-yeast) because I thought the liquid yeast wasn't strong enough for the high gravity wort. Tuesday night, I opened the bucket to see about 2-3 inches of bubbled head (never seen that on a non-activated beer). I attached my brew spoon to a drill and re-aerated the wort and pitched the proofed (at 90 degrees) yeast. It is Thursday morning now and still no action. What am I doing wrong?
Background - I have been brewing for over 5 years now. Been brewing all grain for a couple of years. All of the equipment that I used Saturday, I used Sunday to make an Old Chub kit which is currently bubbling like crazy right next to the seemingly inactive Tremens clone. They are both sitting in the closet where the temperature in the house gets to, at it's coldest, 66 degrees. The process for both kits was exactly the same. Do I need an even stronger yeast? Should I not have proofed the dry yeast when I re-pitched? Am I not being patient enough?
Thanks