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Old 05-24-2009, 02:50 PM   #1
Gderem
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I know, you vets probably get sick of "beer not fermenting" threads, but here's another.

Started my batch 48 hours ago. Added Nottingham ale yeast when the temp was down to 75 degrees. Just sprinkled on top. Last night when nothing was happening before I went to bed I took another packet of notty and did what the packet says on the back. Start it in warm water and slowly add a little bit of wort to it. After about an hour I poured it in the bucket. That was 12 hours ago, still nothing going on.

Did adding the second packet of yeast screw things up? Should I just hurry up and wait or is there something I can do.
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Old 05-24-2009, 02:59 PM   #2
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You may not have given your yeast enough time to get started but you didn't screw anything up....yet.
Stop messing with your beer and let the yeast have some time to do its job.
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Old 05-24-2009, 03:03 PM   #3
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didn't need the second yeasts.

 
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Old 05-25-2009, 04:00 PM   #4
Gderem
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OK maybe this will change your mind... according to the Notty packets they expired 1 1/2 years ago!
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Old 05-25-2009, 04:37 PM   #5
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Nope, didn't change my mind. Dry yeast is good for a really long time after the printed expiration date.
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Old 05-25-2009, 04:43 PM   #6
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But the expiration could explain why it is taking so long for your yeasties to get going. It'll work out.
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Old 05-26-2009, 10:46 AM   #7
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http://www.homebrewtalk.com/f39/ferm...e-signs-43635/



please read !

also what are you fermenting in ?

if it is a bucket

there is a pretty good chance of fermentation going on ! and you cannot see any evidence of it because your lid is leaking.

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Old 05-26-2009, 11:34 AM   #8
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First, fermentation can take up to 72 hours for the yeasties to start, it's called lag time. http://www.homebrewtalk.com/f39/ferm...e-signs-43635/

Secondly, how do you know your beer is not fermenting? I don't see you mentioning a gravity reading, so I'm going to assume that you, like 99% of the other "My beer's not fermenting" thread starters, are going by airlock bubbling NOT a hydrometer reading.

Get out of the idea of using "airlock bubbling" as a sign of fermentation, you have to realize that airlock activity is not an accurate indication of fermentation...an airlock is a vent for excess co2, nothing more...and half of my beers never bubble.

Read this...http://www.homebrewtalk.com/1217925-post3.html
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Old 05-26-2009, 11:52 AM   #9
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+1 on the airlock being essentially a one way valve to allow gasses to escape (and nothing to get in).

Sounds like a leak either around the lid of the airlock. Both common problems really.
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Old 05-26-2009, 12:27 PM   #10
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What's the ambient temp of the room where your fermenter sits? Try GRADUALLY warming the room to the upper parameters of the yeast to kick start it and then gradually drop it back down. I'm sure there are some in here who disagree, but if you make the temp changes gradual then you're not going to get any noticeable off-flavors. Just remember that the temp of your beer will be higher than the ambient temp as it ferments. Yeasty beasties put out a lot of heat when they're working hard.
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