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Old 10-12-2010, 04:10 AM   #11
lumpher
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very important: what was the yeast? different yeasts have different expected final gravities
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Old 10-12-2010, 04:27 AM   #12
hahareid
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Originally Posted by lumpher View Post
very important: what was the yeast? different yeasts have different expected final gravities
Nottingham Dry Ale Yeast. I just did a little research on it, and it's an English Ale yeast. I didn't know this at the time. Maybe this link will help answer some questions? It talks about colder temperatures, whereas I pitched it warm:
http://www.danstaryeast.com/products...gham-ale-yeast

edit: I also pitched the 11g pack

 
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Old 10-12-2010, 04:35 AM   #13
scrambledegg81
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That explains a bit. Nottingham has had issues with yeast recalls in the past, and I've seen a few complaints about them on here. (Not trashing on Nottingham in general, just one more reason I use liquid. )

Did you make a starter, or at least re-hydrate the yeast prior to pitching? Either will give an indicator as to the vitality of your yeasties.
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Old 10-12-2010, 04:51 AM   #14
eon
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Do what I always do: 3-4 week primary and you're golden!
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Old 10-12-2010, 05:45 AM   #15
hahareid
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Originally Posted by scrambledegg81 View Post
Did you make a starter, or at least re-hydrate the yeast prior to pitching? Either will give an indicator as to the vitality of your yeasties.
I did neither! should I wait it out before doing anything drastic like adding more yeast?

 
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Old 10-12-2010, 06:14 AM   #16
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Soytenlee!!! Nyuck nyuck nyuck...[/lame Curly voice]

But yes, dry yeast needs to be re-hydrated prior to pitching. There's a few benefits:

-It ensures that the yeasties are alive & well before being dumped into a massive buffet/yeast orgy.

-Just dumping them dry can accomplish the goal, but because the cell walls aren't acclimated to temperature yet (takes anywhere from a few seconds to 30+ minutes from what I've read), they're more susceptible to leaking and/or breaking, and therefore, lower yeast concentration.

There's a good suggestion on how to go about rehydrating here. Depending on what your final gravity should be, you're probably fine with leaving it for another week or 2, and then bottle as normal. At this point, re-pitching another pack of yeast won't accomplish much since you're near the range of what most final gravities are.
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Old 10-12-2010, 06:22 AM   #17
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let it ride... don't double down yet! put the top back on wait 10-14 days (from now) you'll be at 1014 or better. Hey the longer you wait the better the yeast does it's clean up. and you may actually get a better tasting beer after 30 days. I've had it happen, and carbonation seems to happen abit quicker when a new different sugar (corn sugar) is introduced. relax have a home brew if you got it... may or may not depending on a new brewer status... if not get a micro and wait...
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Old 10-12-2010, 10:27 AM   #18
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Quote:
Originally Posted by Airborneguy View Post
This really is a bad hobby for people who don't have patience (as evidenced every single day on this forum).
Haha, definitely.
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Old 10-13-2010, 11:07 PM   #19
abweatherley
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So checked my gravity again today stil .020, called MWS and they said leave it another week. didn't realise fermentation takes along time

 
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Old 10-14-2010, 12:00 AM   #20
jfr1111
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Do you knock the bubbles out of the beer before taking a reading ? Also, stop taking readings and do something else, like post on here and read about brewing. Or brew another batch. Or work in an orphanage.

But stop taking readings and wanting to bottle it in less than three weeks. You have to let nature take its course, man [/hippy voice]

 
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