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Old 12-08-2005, 02:51 PM   #21
Kaiser
 
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Madrean,

Is your first batch top or bottom fermenting?

Do you see any signs of fermentation?
If yes, the yeast is still alive and warming it up a little may work.

I was able to make a large starter from the yeast that I used for the Bock. I placed it into the fridge yesterday to slow down the yeasts metabolism and have it settle at the bottom. But since it is lager yeast, they seem to be quite happy at these colder temperatures and not much has settled yet.



 
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Old 12-09-2005, 02:38 PM   #22
madrean
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austin
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Quote:
Originally Posted by Kai
Madrean,

Is your first batch top or bottom fermenting?

Do you see any signs of fermentation?
If yes, the yeast is still alive and warming it up a little may work.

I was able to make a large starter from the yeast that I used for the Bock. I placed it into the fridge yesterday to slow down the yeasts metabolism and have it settle at the bottom. But since it is lager yeast, they seem to be quite happy at these colder temperatures and not much has settled yet.
i'm not sure if it's top or bottom. it was top at one point in time....

when i heated up the carboy in the sink, there was some action, but it went back to normal. after everything settled down, i tasted it and boy is it good!!!

my main concern now is: if i add priming sugar and bottle, will there be any carbonation???

how can i make sure the yeast is alive?



 
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Old 12-09-2005, 02:57 PM   #23
DeRoux's Broux
 
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what yeast did u use? style/brand.
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Old 12-10-2005, 04:54 AM   #24
madrean
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austin
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original pitch was WL British Pale ale. Yum!

Repitched w/ Nottingham.

Repitched again w/ Nottingham (this time woke it up w/ warm water).

Can you say newbie????


Well, I've been nursing it. I think my problem is that I didn't aerate at all when I first made the batch. Secondly, the temp may have been a little to cool for fermentation. From what I've read, you want upper 60s for WL British Pale Ale?

I tasted it yesterday, and it's yummy.

SG has gone down to 1.025.

It's my first batch, so I'm not too upset

 
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Old 12-10-2005, 01:46 PM   #25
DeRoux's Broux
 
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upper 60's is probably ideal, but lower 70's will not hurt it at all. most homebrewer's ferment arounf 74 any way.

if you see no visible signs of activity for several minutes, then rack/bottle. let it carb at room temp for two weeks and enjoy! :~)
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Old 12-16-2005, 12:48 PM   #26
jettaman
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I'm very pleased to report that the batch I thought I'd screwed up actually turned out pretty good. Nice colour and boquet, tastes good! So it's low on alcohol... Just means I get to drink more!

 
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Old 12-17-2005, 12:49 AM   #27
woodstone
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Nice. See, "don't worry".

 
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Old 12-17-2005, 12:52 AM   #28
jettaman
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That's right! And I had a home brew!


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