eclipseti3
Member
The problem starts with my wyeast munich lager comming in the mail real hot. I live in Louisiana, and shipping was from Midwest supplies. (had the cold shipping option) order shipped monday I believe.
I immediatley put the smack pack in the fridge when it came in on Thursday. Saturday i made my first starter ever (2L). I only let 2hrs go by after smacking before I pitched it. I never should have gone past this step until it was proofed. It didnt swell much/at all and i proceeded with my starter, finished around 2:00pm Sat.
I used stirstarters.com stir plate on high speed. It stayed around 75F until i pitch around 12:00am Monday. This is not my first batch of the brew (but first to do 10gals.) and i used the same yeast from the same supplier and all. Of couse its Much hotter this month.
Absolutley no signs of fermentation and we're approaching 48hrs. The level of water in the blow-off and jug are equal. It seems absolutley no CO2 has been produced. Midwest has already shipped out a replacement, but i dont think it'll make it here any cooler.
My hydrometer broke so i dont have any actual reading.
ibrew estimated OG @ 1.063
MrMalty advised 3.67L, i pitched 2L.
During these hot months I'll probably start ordering yeast from a closer supplier.
How long can a wort sit ready to ferment (assuming i am great with sanitation)?
Any suggestions/advice?
Ive read several stickies and threads, nobodies situation matched to my satisfaction so i thought id start my own.
I also should add I'm using two 5 gal v-vessels in a keezer.
When I pitched:
One fermenter was at 72F
The other was above 80F, but not by much.
They are currently at 65F, but I intended on dropping to the recommended 55Fish once the action began.
I immediatley put the smack pack in the fridge when it came in on Thursday. Saturday i made my first starter ever (2L). I only let 2hrs go by after smacking before I pitched it. I never should have gone past this step until it was proofed. It didnt swell much/at all and i proceeded with my starter, finished around 2:00pm Sat.
I used stirstarters.com stir plate on high speed. It stayed around 75F until i pitch around 12:00am Monday. This is not my first batch of the brew (but first to do 10gals.) and i used the same yeast from the same supplier and all. Of couse its Much hotter this month.
Absolutley no signs of fermentation and we're approaching 48hrs. The level of water in the blow-off and jug are equal. It seems absolutley no CO2 has been produced. Midwest has already shipped out a replacement, but i dont think it'll make it here any cooler.
My hydrometer broke so i dont have any actual reading.
ibrew estimated OG @ 1.063
MrMalty advised 3.67L, i pitched 2L.
During these hot months I'll probably start ordering yeast from a closer supplier.
How long can a wort sit ready to ferment (assuming i am great with sanitation)?
Any suggestions/advice?
Ive read several stickies and threads, nobodies situation matched to my satisfaction so i thought id start my own.
I also should add I'm using two 5 gal v-vessels in a keezer.
When I pitched:
One fermenter was at 72F
The other was above 80F, but not by much.
They are currently at 65F, but I intended on dropping to the recommended 55Fish once the action began.