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Old 02-09-2009, 12:38 PM   #1
Feb 2009
Posts: 1

HELP!! I evidently have contaminated a 5-gal batch of hoppy IPA.

I cooked it up Saturday 2/7 evening, pitched the yeast, and no action AT ALL of fermentation. The batch is in the brew pail, and the air lock hasn't budged.

I hate to waste the $50 of supplies, is it possible to reboil the wort to sanitize, TOTALLY resanitize the pail, and toss in new yeast? (I know where my lapse in sanitation probably came, I licked a spoon!) (been brewing for years, and should know better, got arrogant)

The earliest I can reboil is this (Monday, 2/9) evening. Should I waste good "California Ale" yeast (I have another vial) on this botched batch, or just try some bread yeast?????


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Old 02-09-2009, 12:43 PM   #2
Jan 2009
Austin, TX
Posts: 151

Just give it some time. Licking the spoon wouldn't kill the yeast you pitched. May just be a bit longer lag than you typically see. I'd give it at least another day.
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Old 02-09-2009, 12:44 PM   #3
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Jun 2006
UP of Michigan, Winter Texan
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What makes you think it's contaminated? It sounds ok to me.

Fermentation can take up to 72 hours to start, so give it some time.
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Old 02-09-2009, 02:40 PM   #4
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Feb 2009
Blaine, MN
Posts: 132

If you haven't looked around this sight much, you'll find that when it comes to fermentation, every body says patience, patience, patience.

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Old 02-09-2009, 02:42 PM   #5
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Aug 2006
Whitehouse Station, NJ
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What was the OG and what kind of yeast package did you use?
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