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Old 09-10-2009, 04:04 AM   #1
knappster
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Apr 2009
Peoria, IL
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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.


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Old 09-10-2009, 11:43 AM   #2
knappster
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Apr 2009
Peoria, IL
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60 hours:


Still very little progress.

 
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Old 09-11-2009, 02:30 AM   #3
knappster
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Apr 2009
Peoria, IL
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72 hours:


*yawn* I guess it's alive. I'll keep an eye on it and post any updates. After a week or two the hydrometer will tell the story.

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Old 09-11-2009, 02:43 AM   #4
enderwig
 
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Nov 2007
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One question, why do you keep opening your fermentor??
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Old 09-11-2009, 02:57 AM   #5
knappster
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Apr 2009
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Quote:
Originally Posted by enderwig View Post
One question, why do you keep opening your fermentor??
Valid question. I opened it the first time because it had been 24 hours with no visible activity and the temperature of the fermenter was no warmer than the chiller. Then, since I didn't see any signs of activity, I kept opening it every 12 hours or so to verify that fermentation had started and is progressing.

After the latest one I don't intend to open the lid again for another week or so just to see if I can get a gravity reading. Normally I don't touch the lid for a week, but things have just been unusual this time around.

 
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Old 10-06-2009, 08:04 PM   #6
knappster
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Apr 2009
Peoria, IL
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Just following up as I am about to bottle this (hopefully tomorrow). A little bit more than a week after pitching the gravity was down to 1.014, so we'll see how it tastes in 3-4 weeks.

 
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Old 11-21-2009, 03:03 PM   #7
knappster
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Apr 2009
Peoria, IL
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6 weeks later and it definitely has a funk about it. It has a sour taste and then sour smell is stronger.

Now I'm kicking myself for not replacing the racking can and hoses I used to rack this to the bottling bucket. I have already used the same equipment for 2 more brews.

Oh well, all I can do now is hope for the best on future brews and try to choke this down while hoping it improves.

 
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Old 11-21-2009, 05:35 PM   #8
JalaPeno
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Aug 2007
Lubbock
Posts: 86

Even though your temps weren't ideal when you pitched the yeast, I am really starting to question the Danstar products line.

Slow fermentation and funky, trash can aromas seem to be a common component when using their yeasts.

Look for the Nottingham yeast recall threads.

Why can't they print their information along the edge of the satchets? I've seen additional yeast packs since their lot recall and most still have a stong print impression and possibly pin holes in the pack.

 
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Old 11-21-2009, 08:24 PM   #9
BA_from_GA
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Feb 2009
Buford, GA
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I've got a 5.5 gal of dunkelweizen i pitched with the same yeast. OG was 1.070, after 14 days, it's only 1.030... i know weizens have estery smells, but this one smells very cidery.... probably the last time i'll use this yeast. maybe t-58 next time, or if i decide to go high dollar some liquid yeast.
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Old 05-11-2010, 09:56 PM   #10
skidaddytn
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Nov 2009
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I just made hefeweizen today and used the DanStar Munich yeast... This is the first yeast that when proofed showed absolutely ZERO activity after 1 hour in the jar with a teaspoon of sugar... I wasn't expecting a strong takeoff like with Safeale S-04, but jeeezz, I expected at least some signs of life or a bubble or 2... instead it sank to the bottom of the jar and just sat there...


I went ahead and pitched it based on recommendation from AHS, but my gut feeling is telling me that this yeast was dead on arrival...
I once proofed a Munton's yeast packet that barely showed a few surface bubbles and all was well, so I guess I will pick up a spare packet from my LHBS and hope for a miracle...

 
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