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Old 11-19-2012, 06:37 PM   #1
Ronkas
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Jul 2012
Mo, Italy
Posts: 26


I brewd yesterday my peaty porter with OG 1.074;
direct-pitched a WY1728 activated 24h before (pack produced in october and really stiff at moment of pitching, was maintained at 15-19C) in wort that wash oxygenated by shaking and "crashing" (siphoned in fermenter)....

now, about 15h after (at 18-20C) there is no sign of krausen or bubbling activity, nothing on the surface.
On the bottom i see (glass carboy) a big sediment of yeast.

Is that bad or i'm just paranoid? What prob happened? Suggestion on to do (rousing/re-pitch with saf05..)?
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Old 11-19-2012, 06:41 PM   #2
Schumed
 
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Feb 2011
Kansas City, Mo
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hasn't even been 24hrs yet...relax have a homebrew

What's your temp?
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Old 11-19-2012, 06:48 PM   #3
Ronkas
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Jul 2012
Mo, Italy
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Quote:
Originally Posted by Schumed View Post
hasn't even been 24hrs yet...relax have a homebrew

What's your temp?
Ya,ya... i was only worried 'cause I always got really high krausen in all of my brews in the next morning (about 12h) and that baby seems really sleepy. Water-level on my airlock didn't moved at all... and i know, it isn't a good indicator, but, it's another negative point.

however, pitched at maybe 15C or so (night was cool) and moved rapidly to laundry at 18C, now moved in living room (20C).

Yeast temps in DS : ranging from 13 to 24C
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Wine is as good as life to a man, if it be drunk moderately: what life is then to a man that is without wine? for it was made to make men glad. Wine measurably drunk and in season bringeth gladness of the heart, and cheerfulness of the mind: But wine drunken with excess maketh bitterness of the mind, ith brawling and quarrelling.
Sirach 31,27-30

 
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