So I tried the "current best recipe" here
https://www.homebrewtalk.com/showthread.php?t=390082
I pitched 2 (count 'em) 2 vials of yeast.
I did a late sugar addition (because I forgot) meaning I pitched the sugar into the hole in the pail where the airlock is 3 hours after I was done chilling and adding my yeast. (I know I should have santized my sugar by boiling).
Anyway when I pitched the sugar the wort foamed like crazy. Like a baking soda/vinegar volcano.
However now 7 days later, I see no activity in my airlock/blowoff tube and my swamp cooler water temp doesn't seem to be heating.
Among other reasons I'm an idiot b/c the recipe doesn't seem to give O.G. and I forgot to take O.G. My wine thief doesn't arrive until later this week and I can of course take gravity reading on successive days.
Until then I'm wondering what the likelyhood is that my yeast didn't really ferment?
I got it from a quality shop and the guy said he just got it. I did have the yeast out at ambient 80F for 2-3 hours while I was brewing (again see idiot) so that may have done it but then I'm wondering where all the foaming action was coming from when I pitched the sugar.
The swamp cooler water temp has been @ 64F (again see idiot) for about a week.
I'm assuming the most likely scenario is I overcooled the swamp cooler (4 frozen water bottles, then 2, then 1 and now none) and it'll start again once it gets higher?
I know 64F is low but I imagine there'd still be activity. No?
https://www.homebrewtalk.com/showthread.php?t=390082
I pitched 2 (count 'em) 2 vials of yeast.
I did a late sugar addition (because I forgot) meaning I pitched the sugar into the hole in the pail where the airlock is 3 hours after I was done chilling and adding my yeast. (I know I should have santized my sugar by boiling).
Anyway when I pitched the sugar the wort foamed like crazy. Like a baking soda/vinegar volcano.
However now 7 days later, I see no activity in my airlock/blowoff tube and my swamp cooler water temp doesn't seem to be heating.
Among other reasons I'm an idiot b/c the recipe doesn't seem to give O.G. and I forgot to take O.G. My wine thief doesn't arrive until later this week and I can of course take gravity reading on successive days.
Until then I'm wondering what the likelyhood is that my yeast didn't really ferment?
I got it from a quality shop and the guy said he just got it. I did have the yeast out at ambient 80F for 2-3 hours while I was brewing (again see idiot) so that may have done it but then I'm wondering where all the foaming action was coming from when I pitched the sugar.
The swamp cooler water temp has been @ 64F (again see idiot) for about a week.
I'm assuming the most likely scenario is I overcooled the swamp cooler (4 frozen water bottles, then 2, then 1 and now none) and it'll start again once it gets higher?
I know 64F is low but I imagine there'd still be activity. No?