simzy
Well-Known Member
This is batch #3, and my first time using liquid yeast. I assumed that liquid yeast would take off better than dry, and as a result of my idiocy, I didn't bother making a starter. There wasn't any airlock activity for at least 30 hours, so I went to bed pissed off at the thought of having to make a special trip to the LHBS to buy another vial of yeast. Fortunately the beer gods were on my side, and I awoke to the sound of an airlock that was bubbling like a bong at a college frat party.
Anybody else had a similar experience?
Will a high OG cause fermentation to get off to a slow start?
The recipe was a spin off of cheesefood's vanilla caramel cream ale (minus the vanilla):
White Labs California ale yeast
3.3lbs wheat LME
3.3Lbs extra light LME
1lb 40L crystal
1lb rice syrup solids
1/2lb lactose
1/2oz cascade 60min
1/2oz liberty 30 min
1/2oz liberty 5min
Anybody else had a similar experience?
Will a high OG cause fermentation to get off to a slow start?
The recipe was a spin off of cheesefood's vanilla caramel cream ale (minus the vanilla):
White Labs California ale yeast
3.3lbs wheat LME
3.3Lbs extra light LME
1lb 40L crystal
1lb rice syrup solids
1/2lb lactose
1/2oz cascade 60min
1/2oz liberty 30 min
1/2oz liberty 5min