K-Bizzle
Well-Known Member
I've brewed around 10 batches now, and I've never had a problem like this.
Honestly I just kind of just threw together a bunch of different ingredients and leftovers I had since I'm kind of low on funds at the moment.
The recipe basically went as follows:
2 lb Wheat Dry Malt Extract
2 lb Extra Light Dry Malt Extract
1 lb Dark Malt Dry Extract
2 lb Caravienne
1 lb Carapils
1 lb Chocolate Malt
1 lb Belgian Candi Sugar
60 min 1 oz. Centennial
40 min 1 oz. Cascade
20 min 1 oz. Cascade
10 min 1 oz. Willamette
5 min 1 oz. Amarillo
I went ahead and used Wyeast Activator 1056 (american ale) yeast.
So like I said this was kind of just what I had laying around, (it was the 4th, and we kind of got a melting pot kind of idea).
It had maybe an inch of kraeusen on the top after a day, but the air lock wasn't bubbling at all. I didn't take any gravity readings because I had hurt my knee pretty badly earlier while brewing (long story) and just wanted to be done as soon as possible.
I gave it a couple days, and still no change.
So today I picked up some Safale US05 because they didn't have any Wyeast left at the local hbs. (the activator puffed up great like it was supposed to, but i was worried that maybe it had died)
I pitched the Safale a few hours ago now, and I've still got no observable activity.
The temperature is sitting solidly around 71*F.
Any ideas what I may have done wrong?
Should I wait longer?
Try another yeast?
I've never really had any serious problems with fermentation so I really don't know what else to do. Any help would be GREATLY appreciated.
Honestly I just kind of just threw together a bunch of different ingredients and leftovers I had since I'm kind of low on funds at the moment.
The recipe basically went as follows:
2 lb Wheat Dry Malt Extract
2 lb Extra Light Dry Malt Extract
1 lb Dark Malt Dry Extract
2 lb Caravienne
1 lb Carapils
1 lb Chocolate Malt
1 lb Belgian Candi Sugar
60 min 1 oz. Centennial
40 min 1 oz. Cascade
20 min 1 oz. Cascade
10 min 1 oz. Willamette
5 min 1 oz. Amarillo
I went ahead and used Wyeast Activator 1056 (american ale) yeast.
So like I said this was kind of just what I had laying around, (it was the 4th, and we kind of got a melting pot kind of idea).
It had maybe an inch of kraeusen on the top after a day, but the air lock wasn't bubbling at all. I didn't take any gravity readings because I had hurt my knee pretty badly earlier while brewing (long story) and just wanted to be done as soon as possible.
I gave it a couple days, and still no change.
So today I picked up some Safale US05 because they didn't have any Wyeast left at the local hbs. (the activator puffed up great like it was supposed to, but i was worried that maybe it had died)
I pitched the Safale a few hours ago now, and I've still got no observable activity.
The temperature is sitting solidly around 71*F.
Any ideas what I may have done wrong?
Should I wait longer?
Try another yeast?
I've never really had any serious problems with fermentation so I really don't know what else to do. Any help would be GREATLY appreciated.