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Old 08-05-2012, 11:39 PM   #11
Joneszen
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I pitched at 2:00 am. I am going to give it until at least tomorrow afternoon, if I see the wort moving around a little I may give it more time. Should I make a yeast starter with dry yeast in case I have to re-pitch


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Old 08-05-2012, 11:56 PM   #12
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I brewed up a batch with an OG around 1.060 yesterday afternoon. Every other batch I've brewed before had noticeable fermentation activity within a few hours at the most. With this batch, I pitched the wort on top of part of a yeast cake left from a different batch. So, it's the first time I've done something out of my norm of using fresh yeast.

Last night I checked it and there was no activity at all. This morning I checked and still no activity. This afternoon I checked and still nothing. Then I posted something asking for advice. One person responded that I should wait, just as I expected. Then I went to look again, and there was krausen forming and the airlock was bubbling. It took about 22 hours for something noticeable to happen.

In other words, just RDWHAHB. The yeast will get working.


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Old 08-06-2012, 12:13 AM   #13
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Try using Ice water when you top up next time it will bring your wort temp down a good deal
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Old 08-06-2012, 02:05 AM   #14
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Quote:
Originally Posted by Joneszen View Post
I pitched at 2:00 am. I am going to give it until at least tomorrow afternoon, if I see the wort moving around a little I may give it more time. Should I make a yeast starter with dry yeast in case I have to re-pitch
Its not even close to time to worry about it, in my opinion. Sometimes doing nothing is the best practice and I think this is one of those times.
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Old 08-06-2012, 02:06 AM   #15
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Its not even close to time to worry about it, in my opinion. Sometimes doing nothing is the best practice and I think this is one of those times.
That there's some good advice.
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Old 08-06-2012, 02:07 AM   #16
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Thanks to everyone for their input, I am going to wait a few days before I try to do anything drastic. I was hoping to have this batch finished and kegged for next weekend but it just might have to wait.
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Old 08-06-2012, 02:51 PM   #17
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Fermentation started today.....Yayyyyyyy! Still not that active but I am sure that it will pick up. Its at around 74 degrees sitting on the basement floor. Is this the ideal temp to start off at or should I place it in the ferm chamber which is currently set at 69-70 degrees?
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Old 08-06-2012, 04:25 PM   #18
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I'd bring it to fermentation temps if you have signs of fermentation. That's not an expert opinion however.
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Old 08-06-2012, 05:57 PM   #19
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Quote:
Originally Posted by Joneszen View Post
Thanks to everyone for their input, I am going to wait a few days before I try to do anything drastic. I was hoping to have this batch finished and kegged for next weekend but it just might have to wait.
You are expecting one week from pitch to glass?
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Old 08-06-2012, 06:41 PM   #20
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Fermentation can take 48-72 HOURS to show signs of activity. I'd hate to point out the obvious, but there is a sticky on the Beginner's Forum for a reason.

That being said, bring it down to ferm temps and let it ride.


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