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Old 04-24-2009, 02:01 AM   #11
malt_shovel
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Jan 2009
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Just chill out, RDWHAHB. There will be plenty of O2 to keep the yeasties busy. 6 hours isn't long to see action in your primary. To keep you sane, I pitched a re-hydrated dry yeast into a Belgian brew and didn't see any action for about 12 hours. Then it went off the charts. Chances are you are reading these posts with a happily bubbling primary. All brews / yeasts behave differently. If it makes you feel better, go and shake your primary. It's all mental, and the yeasties are in control. What you brewing for your next batch?

 
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Old 04-24-2009, 04:45 AM   #12
gointomexico
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I used to never oxygenate until I read palmer's book in 06. I usually brew around 4-6 abv without issue.

 
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Old 04-24-2009, 09:11 AM   #13
snailsongs
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Quote:
Originally Posted by DeathBrewer View Post
It's fine. Shake it if you want, but don't worry about it. Unless it's a really big beer, there will be plenty of yeast.

I'd shake it anyway, the first couple of days. Keep those yeast busy
It's your Rye Recipe, actually ......(BTW, I got worse efficiency than I normally do, too....is it something to do with the rye?)

I did shake it some, and at hour 18 or so it's bubbling slow and steady, picking up the pace. I made a 1qt starter of 3068 for this....I was just worried because instead of splashing the wort, I siphoned a good bit of it quietly....I'm not even sure why I did this, I have always just dumped everything into the fermentor in the past with good results, I guess I felt I needed to add some more equipment and complication to my brew day....rdwhahb is probably right.

 
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Old 04-24-2009, 01:46 PM   #14
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since you made a starter you dont really need to aerate the wort all that much if any, the reproduction of the yeast was done in the starter.
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Old 04-24-2009, 03:18 PM   #15
DeathBrewer
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Quote:
Originally Posted by snailsongs View Post
It's your Rye Recipe, actually ......(BTW, I got worse efficiency than I normally do, too....is it something to do with the rye?)

I did shake it some, and at hour 18 or so it's bubbling slow and steady, picking up the pace. I made a 1qt starter of 3068 for this....I was just worried because instead of splashing the wort, I siphoned a good bit of it quietly....I'm not even sure why I did this, I have always just dumped everything into the fermentor in the past with good results, I guess I felt I needed to add some more equipment and complication to my brew day....rdwhahb is probably right.
With a starter, there are plenty of yeast in there...a short reproductive phase is not a big deal. When i made the roggenbier, I just used a vial, no starter at all. RDWHAHB

Assuming you used malted rye, it was definitely the cause for low efficiency. It doesn't have husks and won't pop open with a regualar crush, so you pretty much need to shred it. It absorbs a lot of water, too. I'm sure it will still be tasty
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