GIusedtoBe
Well-Known Member
Hey guys I've done two AG batches so far and everything seemed to go well but I have noticed a couple of things that are much different from all of my extract batches when it comes to the primary fermentation.
My first batch has been fermenting for 15 days and still has a thin layer of krausen on top. OG was 1.053 and it was fermented on the cold side of the range. I pitched a quart starter from a fresh pack of Wyeast 1056. This is also the first brew I have aerated. All others have been aerated by shaking the carboy. This one took off fast but the yeast is still in suspension and the krausen has not fallen back yet so I'm just wondering not worrying.
Any idea why the difference?
2nd Batch, I pitched a quart starter of WL 1084 to an Oatmeal stout and 40 hours later and no sign of fermentation. I know the noob rules on RDWHAHB but I was wondering if anybody else has had problems w/ slow ferments/starts w/ WL? The only other time i used WL I had a very slow start as well but on that occasion, I pitched the yeast straight from the vial instead of a starter.
I know patience will probably answer my questions but i was wondering if anybody else has noticed any differences in fermentation from extract to AG or from manually aerated (shaken) to mechanically aerated wort? I have not tested my conversion in the mash so of course I'm wondering about that as well.
Regards
Al
My first batch has been fermenting for 15 days and still has a thin layer of krausen on top. OG was 1.053 and it was fermented on the cold side of the range. I pitched a quart starter from a fresh pack of Wyeast 1056. This is also the first brew I have aerated. All others have been aerated by shaking the carboy. This one took off fast but the yeast is still in suspension and the krausen has not fallen back yet so I'm just wondering not worrying.
Any idea why the difference?
2nd Batch, I pitched a quart starter of WL 1084 to an Oatmeal stout and 40 hours later and no sign of fermentation. I know the noob rules on RDWHAHB but I was wondering if anybody else has had problems w/ slow ferments/starts w/ WL? The only other time i used WL I had a very slow start as well but on that occasion, I pitched the yeast straight from the vial instead of a starter.
I know patience will probably answer my questions but i was wondering if anybody else has noticed any differences in fermentation from extract to AG or from manually aerated (shaken) to mechanically aerated wort? I have not tested my conversion in the mash so of course I'm wondering about that as well.
Regards
Al