Forrest
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- Oct 4, 2005
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On the 4th, I did my second ever All grain batch. The Mashing and Sparging went a good as I could have hoped for and the same can be said for the boil.
I was using liquid yeast for the first time. I made my yeast starter the night before. When I woke up the next morning, there was not activity in my Starter. I did not panic because I had read on here that sometimes, the starter ferments very quickly, so I pitched the starter into my wort. The next mourning I woke up, nothing, absolutly no activity in my airlock. I had a back up vial of yeast just in case so I heated up some water and stirred in some corn sugar, cooled it down and pitched the extra vial of yeast into that (I was out of DME) I waited a day and then pitched it into the wort. The next mourning, nothing. There is not homebrew store close by me so I didn't really know what to do so I just waited. Finally Sunday mourning (5 days after the brew) I woke up and bam, activity and lots of it, and there was a thick layer of foam on top of the wort.
My only concern now is, is this the yeast I pitched, wild yeast, or bacteria? I have over 100 extract brews under my belt and this was my second All grain, I have never had a bacterial or wild yeast infection before, at least that I noticed. So I am not sure what to make of the beer. It is in my secondary now, until I find out different, I am treating the beer like It is going OK.
Anybody ever had yeast take 5 days to start working? What are some tell tell signs that I have a bacterial infection?
I was using liquid yeast for the first time. I made my yeast starter the night before. When I woke up the next morning, there was not activity in my Starter. I did not panic because I had read on here that sometimes, the starter ferments very quickly, so I pitched the starter into my wort. The next mourning I woke up, nothing, absolutly no activity in my airlock. I had a back up vial of yeast just in case so I heated up some water and stirred in some corn sugar, cooled it down and pitched the extra vial of yeast into that (I was out of DME) I waited a day and then pitched it into the wort. The next mourning, nothing. There is not homebrew store close by me so I didn't really know what to do so I just waited. Finally Sunday mourning (5 days after the brew) I woke up and bam, activity and lots of it, and there was a thick layer of foam on top of the wort.
My only concern now is, is this the yeast I pitched, wild yeast, or bacteria? I have over 100 extract brews under my belt and this was my second All grain, I have never had a bacterial or wild yeast infection before, at least that I noticed. So I am not sure what to make of the beer. It is in my secondary now, until I find out different, I am treating the beer like It is going OK.
Anybody ever had yeast take 5 days to start working? What are some tell tell signs that I have a bacterial infection?