Oh, I can tell I am about to get yelled at
So we brewed a batch of the double IPA from keg cowboy on Saturday, my third. From what I can tell, nothing was amiss, cooled wort to 80, added cold water, sitting around 70, oxygenate beer, pitch rehydrated yeast, and wait.
24 hours goes by, and nothing... I have a room in the house that sits at 66 degrees on the dot. I change from a 3 piece to an S because the 3 piece seems like it is sucking air in (odd). On doing so, I peek inside, no krausen, just the hops that went in with it.
What I can do, though, at that point is hear what sounds like soap suds. I take this as a good sign, and resume daily life.
60 hours in, still no airlock activity, still no krausen. Buddy advises to repitch, so I do, same process, sterilize water by boiling, cool to 75 degrees, wait a bit, oxygenate beer (this seemed logical if I had killed previous yeast), and pitch. This time, before oxygenating, I shook the bucket, and it foamed like it had been waiting all these years to foam, foam foam.
WTF? Was the yeast waiting for me to shake the bucket? Note that this was a 2" layer of hops on top, with no activity at all. I would have taken a gravity reading but I don't have a tube tall enough yet (its ordered). At that point, bucket was already shaken, so I proceeded with oxygen and pitch.
Now for the weird part. I seal it up, stick the airlock on it, and immediate activity, like 1 per second activity. I suspect that is the oxygen coming out of solution?
I have looked around, and am newb enough to get nervous when things aren't the way they were. Any thoughts on this would be very appreciated.
So we brewed a batch of the double IPA from keg cowboy on Saturday, my third. From what I can tell, nothing was amiss, cooled wort to 80, added cold water, sitting around 70, oxygenate beer, pitch rehydrated yeast, and wait.
24 hours goes by, and nothing... I have a room in the house that sits at 66 degrees on the dot. I change from a 3 piece to an S because the 3 piece seems like it is sucking air in (odd). On doing so, I peek inside, no krausen, just the hops that went in with it.
What I can do, though, at that point is hear what sounds like soap suds. I take this as a good sign, and resume daily life.
60 hours in, still no airlock activity, still no krausen. Buddy advises to repitch, so I do, same process, sterilize water by boiling, cool to 75 degrees, wait a bit, oxygenate beer (this seemed logical if I had killed previous yeast), and pitch. This time, before oxygenating, I shook the bucket, and it foamed like it had been waiting all these years to foam, foam foam.
WTF? Was the yeast waiting for me to shake the bucket? Note that this was a 2" layer of hops on top, with no activity at all. I would have taken a gravity reading but I don't have a tube tall enough yet (its ordered). At that point, bucket was already shaken, so I proceeded with oxygen and pitch.
Now for the weird part. I seal it up, stick the airlock on it, and immediate activity, like 1 per second activity. I suspect that is the oxygen coming out of solution?
I have looked around, and am newb enough to get nervous when things aren't the way they were. Any thoughts on this would be very appreciated.