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Old 08-17-2013, 03:31 PM   #1731
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Originally Posted by raymadigan

After 2 days, not even a hint of a bubble. I think I'll just consider this new knowledge and move on. Thanks for your suggestions.
I would be shocked if this temp issue made the wort totally unfermentable - there's no way. You know the enzymes were active since you extracted sugar, and you know bubbles are not a reliable sign of fermentation. Are you sure your year are ok? More likely an issue there if its really not fermenting


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Old 08-17-2013, 03:40 PM   #1732
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I would be shocked if this temp issue made the wort totally unfermentable - there's no way. You know the enzymes were active since you extracted sugar, and you know bubbles are not a reliable sign of fermentation. Are you sure your year are ok? More likely an issue there if its really not fermenting
There are no bubbles in the airlock and the surface of the wort is like glass. I will measure the gravity of it again, I might pitch a dry yeast this afternoon. The yeast gas was expanded in the slap bag.

I just don't want to spend too much energy on this to have a less then mediocre beer.

I'm just trying to sort out what to do with this.

I have a firm deadline, I have 10 days until this has to go in a secondary and sit for 2.5 to 3 months. I'm not sure why it isn't fermenting. But if I need to do this again to have something I'm going to want to drink, I have a day to start over,.


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Old 08-18-2013, 02:51 PM   #1733
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Why the firm deadline? With your time line of up to almost 3.5 months, I don't think you should rush it. Pitch a dry yeast.
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Old 08-18-2013, 03:11 PM   #1734
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I'm having left hip surgery and left hand surgery at the same time so I will not be able to lift and carry anything.
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Old 08-18-2013, 08:37 PM   #1735
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Why the firm deadline? With your time line of up to almost 3.5 months, I don't think you should rush it. Pitch a dry yeast.
and voila it is gassing at least. No krausen just a air lock bubble every second. I guess I just wait and see now. I appreciate all the help on this issue.

Thank You
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Old 08-24-2013, 11:15 PM   #1736
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Originally Posted by MMJfan

Could we have that in English please?
I would love

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to provide a translation, but can't remember the thought. I guess you could say I had a successful wee heavy.

Still experimenting with biab, trying to find my best system, but enjoying the process.

Cheers!
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Old 08-27-2013, 04:29 PM   #1737
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and voila it is gassing at least. No krausen just a air lock bubble every second. I guess I just wait and see now. I appreciate all the help on this issue.
I just checked this beer and it fermented to 1.024. It tastes aweful, so sweet and nothing like I would drink. Chalk this up to one for the learning curve.

Thanks again for all of your help on this brew.
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Old 08-27-2013, 05:01 PM   #1738
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I just checked this beer and it fermented to 1.024. It tastes aweful, so sweet and nothing like I would drink. Chalk this up to one for the learning curve.

Thanks again for all of your help on this brew.
Bottle it up, sit it in a closet and forget about it for a while, who knows how it'll be in 4 or 5 months. Or find someone who likes their beer a little sweet and make a gift out of it.

Or cook with it, an overly sweet brew would probably make some killer pulled pork or bbq ribs.
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Old 08-27-2013, 05:06 PM   #1739
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Bottle it up, sit it in a closet and forget about it for a while, who knows how it'll be in 4 or 5 months. Or cook with it, an overly sweet brew would probably make some killer pulled pork or bbq ribs.
My only choice it to store it as it is in the primary for the duration and deal with it when I'm able. It doesn't taste good enough to drink, maybe I could cook with it. Maybe I can make a reduction with it and sell it :-) I have 2.5 gallons of the stuff.
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Old 08-28-2013, 09:58 PM   #1740
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I'd leave it be for another week or two.


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