I've used this yeast in a couple extract kits before with no problem. One was Brewer's Best Weizenbier. The other was Midwest Supplies Hank's Hefe. Both had vigorous fermentation within 12-24 hours. Now here I am over 48 hours into fermentation and this is all I have to show for it:
Now, I'm glad to see that there is finally activity... yesterday there was absolutely nothing, and this morning there were just some patches of tiny bubbles. But can you help me work on better practices for future brews so that I have more healthy starts to my fermentation? And if you have any tips on this one, I would appreciate them as well. Here's my procedure.
I followed Deathbrewer's Easy Stovetop Partial Mash method to brew his Dunkelweizen recipe.
3 #'s wheat malt
2 #'s munich malt
.25 #'s pale chocolate malt
3 #'s wheat dme
.75 oz tettnang bittering hops
and I decided on Munich yeast.
0 hours: After boiling I cooled wort down as much as I could. I believe it was around 90 when I siphoned into the bucket. While I was cooling the wort I rehydrated the yeast in about 86 degree water. I stirred it after 15 mins per directions. I topped off the bucket with cold tapwater and it rested at about 82 degrees. By this time the rehydrated yeast was about 84, so I added a bit of wort, waited a few minutes, then pitched. After pitching I took the bucket into my SOFC with a blowoff tube and set the temperature for 60 degrees. This was about 8:00 pm on Monday.
12 hours: I was surprised when I didn't hear the blowoff tube bubbling the next morning when I left for work.
24 hours: I let it be, but when I got home from work I was concerned that it still wasn't bubbling. I opened the lid for the first time to see that the surface of the wort was still placid. No activity whatsoever. I bumped the temperature up to 65 degrees in the chiller.
36 hours: I had another look this morning. I saw some patches of tiny bubbles on the surface so I didn't change anything.
48 hours: I picked up some Nottingham at Friar Tuck's on the way home from work because they didn't have Munich or any other yeasts for wheat beers for that matter. Checked the fermenter again and saw what is pictured above. Raised the temp in the chiller to 67-68. Will check progress again tomorrow.
72 hours: ????
In the future would I be better off cooling the wort to 65 in the chiller before pitching, then sprinkle the yeast on dry? Rehydrating and then adjusting the temp of the yeast from 85 down to 65 before pitching seems like quite a chore.
Any other advice for future brews?
Any advice for this brew? I haven't bothered to take a hydrometer reading since the yeast appears to just be getting started. I suppose I just let the yeast run its course and check the FG before making any other decisions. It's just funny that I've followed this procedure twice before without any problems.
I know I'll probably get blasted with Revvy's fermentation may take 24-72 hours link, but from what I have read and the little bit of experience I have had, I thought that was geared more toward liquid yeast than dry.