Hi everybody,
Before I get started, is there one part of the forum just for troubleshooting? I'm sorta new here, but I'm thinking this one is the closest to that.
I'm having some problems with my latest brew, and was looking for guidance. I made a pair of lagers using Wyeast Activator Pilsner Urquell (2001), and I've never used a lager yeast before. A full 24 hours after, I'm getting no reaction AT ALL in the carboys, just a completely flat surface. It was a slap pack, and my worries about this yeast started when it didn't inflate at all after 3 hours.
I have the beer sitting out on my balcony to keep cool (I don't have a fridge to devote to fermenting and lagering, so I'm using May weather in Ontario as best I can), and I'm also wondering if anyone's ever had any luck with that.
My main worries at this point are keeping them cool, whether or not my yeast was dead, and how much temperature fluctuations are going to matter. Any advice?
Thanks,
Sean St.
Before I get started, is there one part of the forum just for troubleshooting? I'm sorta new here, but I'm thinking this one is the closest to that.
I'm having some problems with my latest brew, and was looking for guidance. I made a pair of lagers using Wyeast Activator Pilsner Urquell (2001), and I've never used a lager yeast before. A full 24 hours after, I'm getting no reaction AT ALL in the carboys, just a completely flat surface. It was a slap pack, and my worries about this yeast started when it didn't inflate at all after 3 hours.
I have the beer sitting out on my balcony to keep cool (I don't have a fridge to devote to fermenting and lagering, so I'm using May weather in Ontario as best I can), and I'm also wondering if anyone's ever had any luck with that.
My main worries at this point are keeping them cool, whether or not my yeast was dead, and how much temperature fluctuations are going to matter. Any advice?
Thanks,
Sean St.