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Old 02-06-2012, 03:34 AM   #1
MikeMetroka
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Jan 2010
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I'm using wyeast 2278 for a pilsener and I have kegorator set at warmest setting. It has been about 28 hours and no activity that I have seen.
I'm in FL and the coolest ambient temp achievable is 71-73 on the tile floor with the ac on.
Mike



 
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Old 02-06-2012, 03:41 AM   #2
Scruffy1207
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Quote:
Originally Posted by MikeMetroka
I'm using wyeast 2278 for a pilsener and I have kegorator set at warmest setting. It has been about 28 hours and no activity that I have seen.
I'm in FL and the coolest ambient temp achievable is 71-73 on the tile floor with the ac on.
Mike
What yeast did you use


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Originally Posted by cvstrat

Maybe if your boil kettle was a sheet pan, and your heat source was satan's a**hole, then you could possibly boil off 60 percent of your batch in an hour.

 
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Old 02-06-2012, 03:45 AM   #3
iaefebs
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Quote:
Originally Posted by Scruffy1207 View Post
What yeast did you use
What part of Wyeast 2278 did you not understand? That yeast does best between 50-58

 
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Old 02-06-2012, 09:04 AM   #4
Scruffy1207
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Quote:
Originally Posted by iaefebs

What part of Wyeast 2278 did you not understand? That yeast does best between 50-58
Come at me bro. I was drunk when I asked this question. Yeah you'll have to warm it up a bit.
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Maybe if your boil kettle was a sheet pan, and your heat source was satan's a**hole, then you could possibly boil off 60 percent of your batch in an hour.

 
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Old 02-06-2012, 04:31 PM   #5
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Quote:
Originally Posted by Scruffy1207 View Post
What yeast did you use
Quote:
Originally Posted by iaefebs View Post
What part of Wyeast 2278 did you not understand? That yeast does best between 50-58
i was thinking the same thing.

Quote:
Originally Posted by Scruffy1207 View Post
Come at me bro. I was drunk when I asked this question. Yeah you'll have to warm it up a bit.
likely story.

i agree that it might need to be a bit warmer, but remember, fermentation is exothermic, so it may warm itself to the desired range. what 'signs' of fermentation are you not seeing? is it in a glass vessel and you see nothing's happening, or are you waiting for airlock bubbles?
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Old 02-06-2012, 10:03 PM   #6
MikeMetroka
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Jan 2010
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Yeh, waiting on bubbles in airlock. I wish I had the dough for a temp controller. This my first attempt a cold fermentation. My fault for not previously check how warm I could get the kegorator.
Mike

 
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Old 02-06-2012, 10:06 PM   #7
maffewl
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Quote:
Originally Posted by MikeMetroka View Post
I wish I had the dough for a temp controller.
Check my sig. for a temperature controller build that only costs around $40.
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Old 02-06-2012, 10:13 PM   #8
paraordnance
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I would not warm it up at all! Just leave it alone. 46 F is perfect pitching temperature for a lager. Just wait 50-60 more hours or so. I can bet you money it will start eventually. I pitch most of my beers next day after its cooled BELOW lowest recommended temperature for the yeast and let it raise naturally

 
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Old 02-06-2012, 10:31 PM   #9
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Quote:
Originally Posted by paraordnance View Post
I would not warm it up at all! Just leave it alone. 46 F is perfect pitching temperature for a lager. Just wait 50-60 more hours or so. I can bet you money it will start eventually. I pitch most of my beers next day after its cooled BELOW lowest recommended temperature for the yeast and let it raise naturally
yeah, i really like the results of starting a brew out nice and cool, whether ale or lager, it just seems to produce a cleaner beer, IMO.
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Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

 
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Old 02-06-2012, 11:02 PM   #10
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I'm in the 'start the ferment warm' camp. I watch for the krausen and/or airlock movement at 65-70F and chill the fermenter as soon as it forms.


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