Hello, I have just brewed my first batch. I brewed a Russian Imperial Stout, partial mash using a Brewer's Best kit. Everything seemed to go pretty smooth. The only concern i had was that i rehydrated my yeast while i was cooling my wort.... The wort took longer than expected to cool. I soaked the brew pot in an ice bath in my sink which is probably the quickest way to cool it aside from a chiller. I did not get the wort down to 70 degree for about 45 minutes. The yeast was then sitting in the rehydration jar for about an hour. I read that the yeast should be pitched within 20-30 minutes for best results.
After one day i had nothing... no bubbles. To my relief i found that the lid was not pressed down firmly. After correcting that problem, the wort bubbled vigorously (every second) for about a day. The next day the bubbles slow to about one every 30-60 seconds, and finally stopped. It has been approximately 60 hours since i pitched the yeast, and the airlock is not bubbling at all.
I do not want to do anything yet until i know for sure. Obviously a hydrometer is a sure way of telling where the fermenting stands. Being a beginner, i don't know if i should disturb it. What is the best thing to do at this point? It was a very high O.G. (1.065). It seems like it is done way too soon. Can more yeast be pitched? Should i let it go? I don't want to risk ruining my first batch. Any suggestions would be greatly appreciated. thanks
After one day i had nothing... no bubbles. To my relief i found that the lid was not pressed down firmly. After correcting that problem, the wort bubbled vigorously (every second) for about a day. The next day the bubbles slow to about one every 30-60 seconds, and finally stopped. It has been approximately 60 hours since i pitched the yeast, and the airlock is not bubbling at all.
I do not want to do anything yet until i know for sure. Obviously a hydrometer is a sure way of telling where the fermenting stands. Being a beginner, i don't know if i should disturb it. What is the best thing to do at this point? It was a very high O.G. (1.065). It seems like it is done way too soon. Can more yeast be pitched? Should i let it go? I don't want to risk ruining my first batch. Any suggestions would be greatly appreciated. thanks