Hi all, I tried searching the forums for my answer but didn't find a good answer.
First and foremost, I'm new to brewing. I've done 6 ales and 1 lager... so far, so good. The batch I'm having a problem with is an Octoberfest recipe from my local brew supply shop. I can see yeast sediment at the bottom of the carboy (around 3 inches at the bottom), but no krausen or noticable CO2 bubbling.
- Setup is in an insulated garage, no true tempurature control, but temps have been fairly consistent around 40 degrees (A bit cold from what I've read for primary fermentation). It's better than the 20 degrees outside, lol.
- Equipment sanitized with bleach, rinsed many times to get the bleach out
- Using Wyeast 2308 Munich Lager (smack pack), waited 4 hours @ room temp, bag inflated as usual
- I am also making a Doppel Bock, fermentation activity has been normal, given the exact same environment (different recipes, different yeasts though).
So, I'm hoping someone can give me some insight as to what happened and what I should do now? Depending on the problem, I'm hoping I can throw in more yeast... I don't want to lose the batch
First and foremost, I'm new to brewing. I've done 6 ales and 1 lager... so far, so good. The batch I'm having a problem with is an Octoberfest recipe from my local brew supply shop. I can see yeast sediment at the bottom of the carboy (around 3 inches at the bottom), but no krausen or noticable CO2 bubbling.
- Setup is in an insulated garage, no true tempurature control, but temps have been fairly consistent around 40 degrees (A bit cold from what I've read for primary fermentation). It's better than the 20 degrees outside, lol.
- Equipment sanitized with bleach, rinsed many times to get the bleach out
- Using Wyeast 2308 Munich Lager (smack pack), waited 4 hours @ room temp, bag inflated as usual
- I am also making a Doppel Bock, fermentation activity has been normal, given the exact same environment (different recipes, different yeasts though).
So, I'm hoping someone can give me some insight as to what happened and what I should do now? Depending on the problem, I'm hoping I can throw in more yeast... I don't want to lose the batch