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Old 11-09-2011, 05:30 AM   #611
Hyperion5
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Aug 2011
Memphis, IN
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I just wanted to post my thanks to all the help this thread gives in encouraging patience! Last week I brewed the Honey Brown Ale from Northern Brewer and pitched Wyeast 1056. Got no bubbles in the airlock and started reading. I'm pretty sure it was under pitched since I did not create a starter (lessons learned!). But I waited a full week with no airlock activity. Tonight I cracked it open and checked the gravity and I'm sitting right at 1.014 so it fermented after all and I guess it had a leak somewhere. Thanks again for all the help!

 
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Old 11-30-2011, 10:01 AM   #612
vitordt
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Nov 2011
Porto Alegre, Rio Grande do Sul
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Hi Guys

I would like to thank you for this thread.

I brew a weissbier last sunday and the airlock hasn't started bubbling until today, about 65 hours later.

I you are a new home brewer as I am, please accept all the recommendation from these guys.

Greetings from Brazil.

Cheers!

 
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Old 01-09-2012, 10:41 PM   #613
PassTheBeer
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Dec 2011
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So I brewed last Tuesday evening, and after all was said and done I had a few bubbles the Wednesday morning. When I got home from work that night, it was bubbling like crazy. But since then....I havent seen any progress.

 
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Old 01-09-2012, 10:57 PM   #614
frazier
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Take a hydrometer reading. It may be done.
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Old 01-10-2012, 01:12 AM   #615
PassTheBeer
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As long as I clean and sterilized the wine thief I should be able to just pop the top on my primary and get a sample w/o messing up my batch?

 
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Old 01-10-2012, 01:22 AM   #616
frazier
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Yes, that would be the way to do it. Go ahead and check, then prepare to leave it alone for another couple weeks.
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Old 01-10-2012, 01:52 AM   #617
Rivenin
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Dec 2010
McMinnville, Oregon
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Depending on what yeast you use. Some fermentations are very vigorous. Aka 24 to 48 hours. Then completely slows... I've had the same thing tons of times. Even though it looks done it very much is not. Take a sample. But let it mellow for at least 2 to 3 more weeks
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Old 01-10-2012, 01:51 PM   #618
PassTheBeer
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Thanks guys your input def makes me feel less nervous

 
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Old 01-18-2012, 12:36 AM   #619
JeepBrew
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Dec 2011
Castle Rock, Colorado
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I have a Kolsch in primary right now - pitched it with White Labs WLP029 48 hours ago. It has been at about 62 degrees F judging by the sticker thingy on the side of my pail. No airlock activity, no krauzen, no change from OG, and it still tastes like sweet tea. I moved it to another closet (a little warmer - mid to upper 60s) where my last batch (an English Brown) did great.

I didn't do a starter, lesson learned - I will next time. I did aerate the beer while bringing it down from boil to pitch temp - I pitched at 68 degrees F. Beersmith says to primary 3 days at 60 degrees.

I fully understand this yeast is a low and slow, but if it hasn't started by tomorrow evening I think I should re-pitch it. Any ideas?

 
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Old 01-18-2012, 09:08 PM   #620
NWMushroom
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Quote:
Originally Posted by JeepBrew View Post
I have a Kolsch in primary right now - pitched it with White Labs WLP029 48 hours ago. It has been at about 62 degrees F judging by the sticker thingy on the side of my pail. No airlock activity, no krauzen, no change from OG, and it still tastes like sweet tea. I moved it to another closet (a little warmer - mid to upper 60s) where my last batch (an English Brown) did great.

I didn't do a starter, lesson learned - I will next time. I did aerate the beer while bringing it down from boil to pitch temp - I pitched at 68 degrees F. Beersmith says to primary 3 days at 60 degrees.

I fully understand this yeast is a low and slow, but if it hasn't started by tomorrow evening I think I should re-pitch it. Any ideas?
I'd take a hydro reading first, before deciding anything. I've regularly had batches fully ferment without one bubble coming out of the airlock.

EDIT: Just saw you took a hydro reading and there was no change. I'd give it another 24 hours in the warmer environment, since WLP029 doesn't do well at low temperatures. Giving the fermenter a swirl may help, too.

 
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