justinm410
Member
So here's the schedule of events.
-Last friday I finished making 2.5 gallons of Bock wort. I bottled it taking many precautions for sanitation. (Also rinsed sanitizer very well) I was operating like a surgeon trying to make sure my first batch of Bock was just right.
-Since I was being careful and took so long I ran out of time to finish friday (went away over weekend) and after brewing my wort bottled it into 5 2-Liter bottles and refrigerated over the weekend.
-Came back late Tuesday and synced the temperature of the Lager yeast to the temperature of the wort (pitched vial at about 65 degrees F). Following this I refrigerated the wort with yeast back down to 55 degrees F and left for 48 hours.
-Returned after 48 hours and got no apparent fermentation.
I know I didn't use a starter, but I figured I was compensating for this by using a full vial of yeast for only 2.5 gallons. So I know I'm probably an idiot for taking that shortcut, but lessons are learned now. What should be my next step? I was figuring on dropping by the brew store today and buying more yeast. I figure my wort won't go bad in the mean time as long as it's refrigerated, right?
Note: I did take OG readings and current gravity readings. OG was 1.050, current gravity is not changed.
Other Note: I had intended to make this bock about 3 months ago so the yeast was about 1 month past its 'Use by:' date, which may have caused issues, but I was hearing differently various places I was reading so pitched anyway. (the brew store is 30 mins away and I was being lazy)
Thanks!
-Last friday I finished making 2.5 gallons of Bock wort. I bottled it taking many precautions for sanitation. (Also rinsed sanitizer very well) I was operating like a surgeon trying to make sure my first batch of Bock was just right.
-Since I was being careful and took so long I ran out of time to finish friday (went away over weekend) and after brewing my wort bottled it into 5 2-Liter bottles and refrigerated over the weekend.
-Came back late Tuesday and synced the temperature of the Lager yeast to the temperature of the wort (pitched vial at about 65 degrees F). Following this I refrigerated the wort with yeast back down to 55 degrees F and left for 48 hours.
-Returned after 48 hours and got no apparent fermentation.
I know I didn't use a starter, but I figured I was compensating for this by using a full vial of yeast for only 2.5 gallons. So I know I'm probably an idiot for taking that shortcut, but lessons are learned now. What should be my next step? I was figuring on dropping by the brew store today and buying more yeast. I figure my wort won't go bad in the mean time as long as it's refrigerated, right?
Note: I did take OG readings and current gravity readings. OG was 1.050, current gravity is not changed.
Other Note: I had intended to make this bock about 3 months ago so the yeast was about 1 month past its 'Use by:' date, which may have caused issues, but I was hearing differently various places I was reading so pitched anyway. (the brew store is 30 mins away and I was being lazy)
Thanks!