I learned my lesson - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > I learned my lesson

Reply
 
Thread Tools
Old 07-22-2010, 03:54 PM   #1
jonbomb
Recipes 
 
May 2010
philadelphia
Posts: 624
Liked 2 Times on 2 Posts



I made a porter last sunday and pitched the yeast around 8pm. No activity at all for two day. I posted one of those Oh NO! My beer isn't fermenting threads. Then by wendsday bang fermentation started...



 
Reply With Quote
Old 07-22-2010, 04:35 PM   #2
maxamuus
Recipes 
 
Apr 2010
Utah
Posts: 867
Liked 65 Times on 53 Posts


I am learning that as well.

Every bag of yeast seems to act a little differntly. Some seem to take off within a few hours and just used dry yeast for the first time and it took a day and half or so before it started and it seemed to ferment longer then the liquid yeast.



 
Reply With Quote
Old 07-22-2010, 04:47 PM   #3
sfrice80
Recipes 
 
Apr 2010
Clarksville, TN
Posts: 127
Liked 2 Times on 2 Posts


Same here. Did a starter from a bottle of Bells Two Hearted Ale and after no activity for 2 days, pitched a bag of Wyeast 1272 and still nothing after a day. Sure enough on the second day of pitching wyeast, it had a little head on it. Patience is a virtue and I'm slowly learning that as well!
__________________
Primary: Cascade AIPA and Berliner Weisse

Secondary: Chocolate Vanilla Milk Stout

Kegged: Hefeweizen and Pumpkin Ale

 
Reply With Quote
Old 07-22-2010, 05:14 PM   #4
jonbomb
Recipes 
 
May 2010
philadelphia
Posts: 624
Liked 2 Times on 2 Posts


I think the answer to my problems is making a starter... but then again I just feel like i could ruin that too...

I still never ruined a batch of beer. Yeast just seems like such a delicate organism and since some people don't understand the chemistry aspect of the yeast itself we tend to worry because we don't know weather the yeast are dead or they are multiplying.

My conclusion is to start making yeast starters. Just so I know that the yeast is working and I can have peace of mind knowing that my beer is fine.

 
Reply With Quote
Old 07-22-2010, 05:45 PM   #5
KingKegII
Recipes 
 
Oct 2009
Katy, TX
Posts: 116
Liked 1 Times on 1 Posts


+1 to starters. Starters can help reduce off-flavors that may be attributed to stressed yeast, ensure full attenuation, ensure quick start of your fermentation which lessens risk of infections taking hold (and alleviating the new brewer's fears about when their fermentation will begin), and overall lead to better beers.

Cheers.

 
Reply With Quote
Old 07-22-2010, 05:49 PM   #6
Special Hops
Recipes 
 
Jun 2008
Kanatenah
Posts: 1,426
Liked 22 Times on 20 Posts


#1 lesson for all brewers.

Relax - Have a homebrew.
__________________
KANATENAH BREWERY
On Tap:Foreign Extra Stout, ESB
Fermenting: Fools Gold IIPA
Up Next: Oatmeal Stout

 
Reply With Quote
Old 07-22-2010, 06:25 PM   #7
sfrice80
Recipes 
 
Apr 2010
Clarksville, TN
Posts: 127
Liked 2 Times on 2 Posts


Also a +1 on starters. After this last ordeal and researching more into it, I ordered a stir plate and flask to do a starter every time. I'm also going to start cold conditioning my secondaries.
__________________
Primary: Cascade AIPA and Berliner Weisse

Secondary: Chocolate Vanilla Milk Stout

Kegged: Hefeweizen and Pumpkin Ale

 
Reply With Quote
Old 07-22-2010, 07:12 PM   #8
prosper
Recipes 
 
Oct 2009
Edmonton
Posts: 476
Liked 1 Times on 1 Posts


since I started using starters religiously for all liquid yeast beers, I've never noticed a lag time longer than overnight.

 
Reply With Quote
Old 07-22-2010, 07:27 PM   #9
KevinW
Recipes 
 
Dec 2009
Gladstone Oregon, Oregon
Posts: 1,128
Liked 6 Times on 6 Posts


A big yes on starters.

I did what I thought was going to be a great Kölsch but wound up with a "clove-like" flavor which I attribute to underpitching(I did not use a starter)

Needless to say, I got my (birthday)stirplate on Tuesday and plan on getting a lot of use out of it!

Go starters
__________________
“I don't drink beer all the time but I can drink (a) beer anytime" - Me

 
Reply With Quote
Old 07-22-2010, 08:37 PM   #10
Bensiff
Recipes 
 
Mar 2008
, Washington, the state
Posts: 4,848
Liked 377 Times on 296 Posts


Lag time will depend on where your yeast are at in their cycle. If you dump a starter at high krausen you will have a rapid start to fermentation, but then again that means you just diluted your hard work with crappy starter beer. Other things come into play such as how you oxygenate the work. Pure O2 (from my observations) gets things going faster than other forms of wort oxygenation.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Another lesson learned in patience! snipper_cr Beginners Beer Brewing Forum 1 05-06-2009 02:16 AM
Learned my 1st lesson today Madcap Beginners Beer Brewing Forum 9 01-10-2009 01:58 AM
One BIG lesson I learned after my first batch... Thirdeye Beginners Beer Brewing Forum 13 01-10-2008 07:18 PM
New lesson learned meatman Beginners Beer Brewing Forum 1 12-31-2007 03:54 PM
First lesson learned distrex Beginners Beer Brewing Forum 7 02-11-2007 12:36 AM


Forum Jump