brett
Well-Known Member
I was planning on brewing my first somewhat-authentic hefe-weisen today. I went for it and chose Wyeast 3333 (German Wheat). Yesterday I went to work on the starter; here's what happened:
I smacked the pack, and let it sit at room temp (~73F) for approx 4.5 hours. Very little to no swelling of the pack occurred.
I pressed ahead and made the starter wort as usual, no issues. Pitched the yeast and set the starter in the closet over night. No activity. None. It's been over 24 hours now...
I'm coming to grips with the fact that the yeast was probably dead from the start. What sucks is that all that money spent is wasted.
That, and I don't have any backup dry yeast! I hope the LHBS is open tomorrow (Labor Day) so I can go pick some up, otherwise this weekend will be wasted!!
Did I do anything wrong? Am I just not being patient enough?
I smacked the pack, and let it sit at room temp (~73F) for approx 4.5 hours. Very little to no swelling of the pack occurred.
I pressed ahead and made the starter wort as usual, no issues. Pitched the yeast and set the starter in the closet over night. No activity. None. It's been over 24 hours now...
I'm coming to grips with the fact that the yeast was probably dead from the start. What sucks is that all that money spent is wasted.
That, and I don't have any backup dry yeast! I hope the LHBS is open tomorrow (Labor Day) so I can go pick some up, otherwise this weekend will be wasted!!
Did I do anything wrong? Am I just not being patient enough?