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Old 03-29-2005, 01:46 PM   #11
Gordolordo
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Mar 2005
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I'm a bit worried about my batch as well.

First, my name is Gordon. Nice to meet you all.

Saturday night at 10 PM I put my batch into the fermenter and pitched the yeast. As of Tuesday morning, I still see no bubbles coming up.

I'm brewing a Pale Ale with White Labs California Ale Yeast and the temperature in the fermenter room varies from about 70 during the daytime to about 60 at night.

Should I just be patient or should I definately have seen some action by now?



 
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Old 03-29-2005, 04:03 PM   #12
Janx
 
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Hi Gordon. Welcome to the forum

Did you make a starter? (I think I know the answer).

That's a long time to not see anything. Are you *sure* it didn't just ferment overnight? I would think even without a starter, it would go by now. Was the yeast past its date? Did you add it when the wort was too hot? Had the yeast tube been accidentaly frozen?

At this point, I'd think about adding some dry yeast in hopes of saving the batch. If there really is no viable yeast in there for four days, it invites infection big time.

FWIW, in the future, make a starter each and every time. No matter what your HBS owner or the yeast package says, make a starter. I brewed 15 gallons on Sunday and pitched a half gallon starter made from White Labs. It was raging within about 16 hours, which is the norm. When I rack onto old yeast slurry, it's fermenting within minutes. Minimizing the window between chilling and fermenting is very important to avoid infection. Good luck!


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Old 03-30-2005, 02:52 AM   #13
Gordolordo
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Mar 2005
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I didn't make a starter.

So, IF the batch is salvageable, or IF it DID ferment overnight and I didn't notice, will adding more yeast hurt either way?

What I mean is, if it is salvageable, and it didn't ferment, then adding yeast won't hurt.

OR

If it DID in fact ferment, will adding even more yeast hurt?

End result being tonight or tomorrow I add more yeast and see what happens.

 
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Old 03-30-2005, 03:12 AM   #14
SwAMi75
 
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Well, either way you'll have to open your bucket, so I say pop it open and see if it looks like the stuff foamed up in there. There should be a nasty looking ring of goop clinging to the sides of your bucket, up above your beer. If it's all clean, then you haven't had a ferment. In that case, you should probably re-pitch.

Do your best to avoid introducing anything that could potentially contaminate your beer at this point and if it hasn't fermented, and time is of the essence!

Best of luck, and welcome to the forum! Keep us posted.

Sam
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Old 03-30-2005, 03:24 AM   #15
Gordolordo
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Mar 2005
San Diego, CA
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Ok, I talked to my brother, who is much more experienced in brewing than I am (and I suppose this could all be in the beginner's brewing forums, but whatever).

First, I did not have enough water in my valve, so it very possible was bubbling the whole time, I just couldn't see it.

Second, he told me to swirl the fermenter, at which point the bucket bubbled for about 2 minutes straight, proving that a fermentation was in fact taking place, and that my agitating the brew released the suspended CO2 from the liquid.

Third, he told me the possibly slower fermentation of my beer due to a slightly lower temperature may actually make my beer better, even though it might take longer to brew.

So I think I was just worrying a bit because of some ignorance of my equipment, and beginner's anxiety.

Hopefully.


 
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Old 03-30-2005, 04:34 AM   #16
SwAMi75
 
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So did you add some water to your airlock, and if so, are you still getting bubbles?
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Old 03-30-2005, 04:53 AM   #17
Janx
 
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Glad to hear all is well...yeast usually does do its thing
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Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit

 
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Old 03-30-2005, 01:23 PM   #18
Gordolordo
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Mar 2005
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No bubbles now, but that may be because it was bubbling like crazy the past couple days and I just couldn't see it.

Come to think of it, I remember coming home one day and the kitchen smelled like fermenting beer, but I was dismayed not to see any bubbles. In retrospect, it was most likely releasing CO2 the whole time.

 
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Old 03-30-2005, 02:58 PM   #19
Janx
 
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Yep...I think you're right. It's probably ready to be racked to a secondary if you're going to do that. It would be hard to tell if it was fermenting if you didn't have enough water in the airlock. Cheers!
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Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit

 
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Old 12-06-2013, 04:29 PM   #20
Jimbutler21
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Oct 2013
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I know this is an old thread, but I'd be interested in the Dallas club. I'm in north Irving (Valley Ranch). By the way, do the dates on this thread seem strange?



 
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