Ok so I have been encountering some problems that I have never encountered before.
First I made my first yeast starter for a lager that I was planning on doing. The lager yeast I planed on using was a white labs American Lager yeast strain. I stored it at 60 deg F by accident for like a week. I accidently left the vile of yeast in my Ale Freezer. Oops. But I figured it was ok so I tried my hand at making a yeast starter. I sanatized it and used 2 cups of Dry Malt extract to I think a quart of water. The SPG was 1.044. No its been several days and there was no head on the growler I stored it in. I do not think it even fermented. So whats up with this? Any ideas?
OK now on to problem number 2. I made what I think is a pretty good Pale ale. MMM it tasted good at bottling. I decided to try and switch from bottling with Corn Sugar to dry malt extract. OK so Hear is the deal. I had this ale in the primary for about two weeks and then transfered to a secondary for about a month before I bottled. So I transfered it from the secondary to the bottling buvcket. I made sure that I did not get too much of the yeast at the bottom of the secondary into the bucket before. Now I have done this procedures before with other ales, but everytime I bottle I use corn sugar. I bottled it wiith 1 1/2 cups of light dry malt extract. I always bottle with a few clear bottles so I can see whats going on. So I checked the botles the other day Day three and I noticed that the layer of yeast at the botttom was very thin. Thinner than it normally is. Today is day four agter bottleing and I tried one and it was really flat. No hint of carbonation. I have tried beers early before at day fr and there has alaways been a little bit of caarbonation. Should I be concerned? IF it does not carbonate what should I do? IS dry malt extract bad to bottle with? Thanks guys!
First I made my first yeast starter for a lager that I was planning on doing. The lager yeast I planed on using was a white labs American Lager yeast strain. I stored it at 60 deg F by accident for like a week. I accidently left the vile of yeast in my Ale Freezer. Oops. But I figured it was ok so I tried my hand at making a yeast starter. I sanatized it and used 2 cups of Dry Malt extract to I think a quart of water. The SPG was 1.044. No its been several days and there was no head on the growler I stored it in. I do not think it even fermented. So whats up with this? Any ideas?
OK now on to problem number 2. I made what I think is a pretty good Pale ale. MMM it tasted good at bottling. I decided to try and switch from bottling with Corn Sugar to dry malt extract. OK so Hear is the deal. I had this ale in the primary for about two weeks and then transfered to a secondary for about a month before I bottled. So I transfered it from the secondary to the bottling buvcket. I made sure that I did not get too much of the yeast at the bottom of the secondary into the bucket before. Now I have done this procedures before with other ales, but everytime I bottle I use corn sugar. I bottled it wiith 1 1/2 cups of light dry malt extract. I always bottle with a few clear bottles so I can see whats going on. So I checked the botles the other day Day three and I noticed that the layer of yeast at the botttom was very thin. Thinner than it normally is. Today is day four agter bottleing and I tried one and it was really flat. No hint of carbonation. I have tried beers early before at day fr and there has alaways been a little bit of caarbonation. Should I be concerned? IF it does not carbonate what should I do? IS dry malt extract bad to bottle with? Thanks guys!