khugs21
Well-Known Member
Just finished stepping up my starter for my next brew on Friday! Round two!
pitched this yesterday afternoon around 4 PM Eastern in my 1.056 pale ale and still no signs of fermentation; the fermenter is in the basement with an ambient temp of 64-66 degrees. I rehydrated per the package instructions before pitching. How long would you wait to pitch another pack if no signs of fermentation begin?
Pilgarlic said:I'd bet my left foot that it'll get started, but I wouldn't wait more than 48 hours.
zyx345 said:I'm planning on using this in a hazelnut brown ale. I was going to try and bring the temp down to the 60F's but based on the prior posts in this thead is it recommended to just pitch at ambient, approx. 70F? I'd like to avoid fusel alcohols if at all possible.
pitched this yesterday afternoon around 4 PM Eastern in my 1.056 pale ale and still no signs of fermentation; the fermenter is in the basement with an ambient temp of 64-66 degrees. I rehydrated per the package instructions before pitching. How long would you wait to pitch another pack if no signs of fermentation begin?
Brutus Brewer said:This finally took off between 36 and 42 hours after pitching and has been going very strong all day.
Glad it took off for ya, I never doubted it. Do you have a blowoff attached, might be a good idea...
Brutus Brewer said:Yes, I have a blow off tube attached.
I will say that I'm also bothered by the slow start.
Someone stated that they pitched dry and had a quick start. This is confusing to me.
How can you pitch +/- 50% less yeast and have a quicker start?
I will say that there was a noticeable difference in the color of the BRY97 compared to the safale 05
?
Bull
Ok, doing this on my phone by candlelight after 1 full day without power.
1st glass tonight was the bry 97 and it came across very smooth with a somewhat muted hop presence and soft bitterness.
2nd pour was an 05 and although very clean, noticeably more hop flavor and a bit more sharpness to the bittering.
I'd love to show you pictures, but I have no idea how to off my phone?
bullinachinashop said:Ok, doing this on my phone by candlelight after 1 full day without power.
1st glass tonight was the bry 97 and it came across very smooth with a somewhat muted hop presence and soft bitterness.
2nd pour was an 05 and although very clean, noticeably more hop flavor and a bit more sharpness to the bittering.
I'd love to show you pictures, but I have no idea how to off my phone?
Ok, doing this on my phone by candlelight after 1 full day without power.
1st glass tonight was the bry 97 and it came across very smooth with a somewhat muted hop presence and soft bitterness.
2nd pour was an 05 and although very clean, noticeably more hop flavor and a bit more sharpness to the bittering.
I'd love to show you pictures, but I have no idea how to off my phone?
bullinachinashop said:Ok, doing this on my phone by candlelight after 1 full day without power.
1st glass tonight was the bry 97 and it came across very smooth with a somewhat muted hop presence and soft bitterness.
2nd pour was an 05 and although very clean, noticeably more hop flavor and a bit more sharpness to the bittering.
I'd love to show you pictures, but I have no idea how to off my phone?
How'd you lose power? Are you effected by the storm?
cublue said:BTW, will be bottling your beer on Sunday! It'll be 3 weeks then in primary, no secondary.
Thanks.
AZ IPA
It'll be interesting to see how your results compare to mine. If you didn't see it check out post 100 for most of my notes.
The Bry 97 has a fruity nose (pineapple/apricot) in the finished beer.
Bull
At almost exactly 24 hours since pitching BRY-97, a krausen is beginning to form and CO2 is being discharged through the blowoff tubes. The 2 Better Bottles are at 68F
The active fermentation stage lasted longer than any other batch I have done in recent memory. I had an active krausen on a Sunday midday, and it didn't begin to drop until late Thursday evening. Came close to blowing yeast out of the blow off tubes. The krausen had worked it's way up into the first 2-3" of the blow off tube above of both Better Bottles (10 gal batch split in 2) Will starting gravity readings Wed and if done I hope to keg it up on Saturday. Ambient temp of my basement is 66F - 68F
Originally Posted by rcrabb22
The active fermentation stage lasted longer than any other batch I have done in recent memory. I had an active krausen on a Sunday midday, and it didn't begin to drop until late Thursday evening. Came close to blowing yeast out of the blow off tubes. The krausen had worked it's way up into the first 2-3" of the blow off tube above of both Better Bottles (10 gal batch split in 2) Will starting gravity readings Wed and if done I hope to keg it up on Saturday. Ambient temp of my basement is 66F - 68F
Whats the rush?
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