Indyking
Well-Known Member
so... all those ads that claim to make your penis bigger are actually true? I mean they all say scientist backed right?
Fortunately, I can not speak for that... LOL...
so... all those ads that claim to make your penis bigger are actually true? I mean they all say scientist backed right?
So lets see, it took 48 hours for fermentation to start.
Ther first reply said wait 72 hours before you worry.
You worried and proved the first reply that you mocked right.
Is that about it?
The reason I worried was that I have been using S-04 for quite a while and it has never taken more than 6-8 hours to start krausen formation and robust airlock activity. In fact if you google it you will see that the main complaint about this yeast is how fast it kicks in fermentation. Anyhow, the krausen is right now finally well formed, yet no airlock activity but I don't care.. Not even thinking about repitching any more... I think this beer will come out pretty nice...
So, what you're saying is, to answer the above post is, "Yes."
What is the point that would be missed? That you planned your brewday right before you were going out of town? Or that an unproofed packaged of yeast in a higher than average gravity beer didn't take off or act as it normally does?
I am all for giving advice and being friendly, but it gets tough when the OP isn't appriciative and argues with those whose sound advice prooved true.
- I'm glad I did not follow the urge to check the SG as many persisted. It would have been too early and there are risks for doing that at that point, not huge, but considerable.
RDWHAHB or something like that, you got the idea... Cheers
Well, people were telling you to check the SG so that you were making your determination of the status of your beer on something more than a gut feeling.
geesh...I waited over 50 hours and had no change in gravity before I panic'd and decided to re-pitch after finding out it was a re-called batch of Notti...
Not sure why you don't think a gravity reading was a good idea...since it is the ONLY quantitative measure of how much fermentation has taken place...
A YEAST infection that is...
(I was just image/googling looking for a funny yeast infection sign....there are none....you DON'T want to google image yeast infections....)
Shhhhhh! You are missing the point that is blantantly obvious yet only the OP knows what it is!
Shhhhhh! You are missing the point that is blantantly obvious yet only the OP knows what it is!
Threads where people ask for advice, then try to prove the advice givers wrong, are my favorite threads.
Anyway, a few lessons learned:
- there is such a thing as fast or slow fermentation despite the contrary belief. The whole idea behind Safale S-04 vs Us-05 is fast fermenting at the expense of more sediment but more clear beer too. A must have got a slow lot of yeast packet or who knows how this yeast was stored before reaching my hands
- I'm glad I did not follow the urge to check the SG as many persisted. It would have been too early and there are risks for doing that at that point, not huge, but considerable.
Yeasts are like teenagers, swmbos, and humans in general, they have their own individual way of doing things.
And worrying because it's not happening how fast or slow you think it should be is really not worth the energy.
It may not be what you expected it to be but that doesn't mean anything's wrong.
I'm sure Revvy isn't keeping score but it looks like +1 for RDWHAHB! Good Call!
+1. Sorry for piling on here, but:
You did not learn those lessons. You learned that fermentation can take 0-72 hours to take off, as Revvy told you right at the beginning. You would have been able to speak to an experience with fast or slow fermentations if you had taken a gravity reading to diagnose your problem, but you did not. You came to a conclusion in your head about what was wrong (e.g. "must have got a slow lot of yeast") and refuse to acknowledge that the original advice telling you to relax was absolutely correct.
I never said anybody was wrong and I was right. There was not only false assumptions against me but also poor intentions. Some were and still are making fun of my problem as if there is certain superior authority we are supposed to worship no matter the circumstances...But I think the problem really is how smart you think you are. Several people answered the many-layered questions you had... and I say many-layered because every time someone would answer a question sufficiently, you said "You just don't understand" and could obviously not be proven wrong. And FYI, Revvy offers excellent information that many people on here would swear by. Don't immediately shrug it off.
There is no way to reason with someone who asks advice and then tells those giving advise why they are wrong so sarcasm is the best way to get your attention.
I get it. You've used S-04 in the past and it always has, as you call it, a "strong/fast fermentation." And I'll just reiterate what I said before, sans-sarcasm: yeast are living things. There are a multitude of factors that can affect fermentation.
I never said anybody was wrong and I was right. There was not only false assumptions against me but also poor intentions. Some were and still are making fun of my problem and if there is certain superior authority we are supposed to worship no matter the circumstances.
dude, not trying to jump all over you here...
wow . . . . I suggest forgetting about this beer for another couple weeks, then come back and check it.
yeah, this might be one of those brews that you just need to forget about for awhile and leave in the primary for about a month.
The thermometer sitting right next to the carboy is telling me that the temp is 61F right now and it was down to 59F for some time while I was gone (probably most of the time since I keep the house thermostat really down when I'm gone). Since I'm back now, the room temp where the carboy is will probably rise to 66-68F for short periods of time while I am in the house but no more than that (I don't want to waste too much energy to warm my house just because of my wort while I'm gone). I'm concerned the low temps will put the yeast in a sort of hibernation mode and not reach its full attenuation capacity, although its fermentation range according to the manufacturer is 59F-75F. Is that possible?
Hey I'll make up for my previous ridiculousness with a sincere answer.
Off-flavors (esters, phenols) are usually thrown off by the yeast during the height of fermentation (use your best judgment to determine when that was and consider what temperatures it may have been at.) But what you should consider is that at the height of fermentation the temperature in the bucket/carboy may be 5 - 10*F higher than the ambient temperature.
Now with that in mind, you're probably looking at wort temperatures actually around 68-75*F (as long as I'm reading your temperature ranges properly.) This won't put it in a dormant state but probably excite them (you know, once they reproduce to a proper population size.) It's pretty typical: organisms metabolize quicker at higher temperatures.
Now, even if your wort was fermenting at the ambient temperature, let's say 62*F, that is actually ideal unless you're making a beer that calls for esters and phenols. Temperatures of low 60's ferment "cleaner" and allow you to taste malty or hoppy flavors that would otherwise be covered up by off-flavors. Some ale yeasts can even be fermenting in the 50's to produce a very clean product, like Nottingham. Just something to keep in mind.
I hope this information helped. Truce?
I find it hard to believe your airlock activity went from balls out crazy to nothing in a period of around 24-36 hours unless a leak was created somewhere between the day you listed as peak and the following day where it ceased.
I find it hard to believe there isn't a leak. No, airlock activity isn't a sure indicator of fermentation, but if you have krausen forming, that's typically a build up of foam (read bubbles) and the pressure of all those bubbles forming on the surface of your beer/wort would increase the pressure between the surface and the top of the container.
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