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Old 09-05-2010, 03:50 AM   #71
Germelli1
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He did wait 72 hours with no change in specific gravity...


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Old 09-05-2010, 02:38 PM   #72
SteveM
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Quote:
Originally Posted by stevedasleeve View Post
You might want to read this:

http://www.homebrewtalk.com/f39/ferm...e-signs-43635/

It solves the Nottingham problem (apparently it is technique related, and experience results in good fermentation.)
Do a quick search of this forum for threads on Nottingham. The problems are well documented going back at least a year and not just by a bunch of noob brewers who don't understand that it takes time for fermenting to launch. The fact that some Nottingham yeast is OK doesn't take away from the fact that they shipped a lot of bad product. That thread and wisdom gets quoted at the beginning and throughout every one of these Nottingham threads.


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Old 09-06-2010, 01:55 PM   #73
skidaddytn
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It probably was a sub par packet. I have used nottingham 4 times and it has started in 4 hours. I have even proofed it before and it has shown activity in 30 minutes. I did once have a problem with danstar Munich taking 4 days to start. In this case I did rehydrate and proof and it did fail.

So far Nottingham hasn't let me down. When it works it makes a good product I guess.

 
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Old 09-06-2010, 05:36 PM   #74
ronstar55
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I just asked you experts for help with my yeast problem in "No airlock bubbling". I got a few good pointers there. I brewed about 42 hours ago. No fermentation so far. Then I read this thread. I used exactly the same yeast as the op - same lot. i'm such a newbie (3 batches) that I assumed I was the problem. Maybe its the yeast. What is the time window for repitching? I wont be able to get any new yeast until tomorrow which will put it at about 72 hours
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Old 09-06-2010, 05:52 PM   #75
Germelli1
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Ronstar, just to make sure you are clear, the problem with the yeast is not that it won't ferment. The problem is that it takes a very long time (relatively) to start/complete fermentation.

You will most likely be ok if you let the yeast sit and allow them to get their lazy asses in gear.

This is still a big issue with the yeast, so don't think I am downplaying the issue! I just want to make sure you are aware of the potential issues
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Old 09-06-2010, 05:54 PM   #76
ronstar55
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Quote:
Originally Posted by Germelli1 View Post
Ronstar, just to make sure you are clear, the problem with the yeast is not that it won't ferment. The problem is that it takes a very long time (relatively) to start/complete fermentation.

You will most likely be ok if you let the yeast sit and allow them to get their lazy asses in gear.

This is still a big issue with the yeast, so don't think I am downplaying the issue! I just want to make sure you are aware of the potential issues
Thanks! I'll wait a while.
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Old 09-06-2010, 06:09 PM   #77
Germelli1
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Quote:
Originally Posted by ronstar55 View Post
Thanks! I'll wait a while.
Also many people have found that when the manufacturer stamped the date on the the yeast packet, some of the letter-stamps penetrated the wall of the packet entirely. If you still have your packet laying around I would reccomend you see if that was an issue with yours.
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Old 09-06-2010, 08:19 PM   #78
ronstar55
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Quote:
Originally Posted by Germelli1 View Post
Also many people have found that when the manufacturer stamped the date on the the yeast packet, some of the letter-stamps penetrated the wall of the packet entirely. If you still have your packet laying around I would reccomend you see if that was an issue with yours.
Thanks - just checked and my packet is penetration free.
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Old 09-06-2010, 09:15 PM   #79
Sean
 
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In my opinion ronstar, if it has not started in 48 hours, I would re-pitch. Possibly with a different brand. The longer the wort sits unfermenting the larger the chance you will get off flavors specifically and other un-lovelies. Remember proper sanitation.

It only costs a couple bucks, and gives you peace of mind. Otherwise, How long do you wait? 4 days, 5 days? Just do it!!: )

 
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Old 09-07-2010, 09:35 AM   #80
ronstar55
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I finally started airlock activity somewhere between 48 and 58 hours. In the future I'll have more yeast to pitch on standby in case this problem happens again.


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