cmcquistion
Member
I just brewed a Special Bitter on Saturday, using BIAB and No Chill. Put it in the "cube" until Sunday, then racked it to a fermenter and pitched Safale S-04. I just pitched the yeast dry, sprinkled on top of aearated wort, then waited 30 minutes, and gave the fermenter some shakes.
I have the fermenter in a water bath that started at 68F and has warmed up, over the past 34 hours to 72F. Checked the airlock when I got home tonight and got NO bubbles. Checked the airlock to make sure it wasn't clogged or anything and started getting worried.
I have another fermenter next to this one with a single malt and single hop Cascade pale ale w/ US two-row. That batch got yeast pitched at the same time and temp, but is using Danstar Nottingham and is happily bubbling away.
I worried that maybe my yeast packet was bad, so I took out my wine thief and hydrometer and took a sample of the S-04 batch. It had dropped from an OG or 1.047 to about 1.008-1.010! (hard to tell exactly through the foam.)
That's pretty much terminal gravity in only 34 hours! Does this seem normal?
I have the fermenter in a water bath that started at 68F and has warmed up, over the past 34 hours to 72F. Checked the airlock when I got home tonight and got NO bubbles. Checked the airlock to make sure it wasn't clogged or anything and started getting worried.
I have another fermenter next to this one with a single malt and single hop Cascade pale ale w/ US two-row. That batch got yeast pitched at the same time and temp, but is using Danstar Nottingham and is happily bubbling away.
I worried that maybe my yeast packet was bad, so I took out my wine thief and hydrometer and took a sample of the S-04 batch. It had dropped from an OG or 1.047 to about 1.008-1.010! (hard to tell exactly through the foam.)
That's pretty much terminal gravity in only 34 hours! Does this seem normal?