Hi All
I am new to the forum and pretty green to the homemaking brew process as well. I have already made one batch of beer from a kit, Irish Red Ale and bottled it this past weekend. Sampling the uncarbonated product boosted my confidence on what I was doing seemed to be right.
Since then I have brewed my second batch, a Holiday Ale for December. Now here is where my question and situation starts. Of course all my equipment and fermenting bucket has been sanitized with star san or one step. I cooled my wort down to maybe 77 or 76 with my wort chiller and ice bath and poured over into the fermenter. I aerated with a stirring spoon vigorously for 5 minutes or so, then pitching my White Labs Burton strain yeast. I had the yeast out of the fridge for maybe 4 hours before shaking and pitching. In hindsight I know I should have made a yeast starter but rookie mistakes and wanting to get the process started took over in me. I have placed my bucket in a cool water tub and it sits at 73 degrees at all times.
Since pitching I have seen no activity in the airlock and have even opened the lid to check for Krausen. Nothing..... We will soon be going on the 48 hour mark later today. I know from reading liquid yeast can be sleepy little guys and have read some up to 72 hours before starting. My main question is this, if I decide to repitch some dried brewer's yeast on the 4th day mark, will the wort still be fine enough to do so or should I reaereate it or what?
Also, is it normal for a dark ale to have an OG of 1.07? Seems a little high but considering it possibly will have some sweet undertones it maybe about right.
Thanks for all feedback before hand and look forward to being part of this community.
I am new to the forum and pretty green to the homemaking brew process as well. I have already made one batch of beer from a kit, Irish Red Ale and bottled it this past weekend. Sampling the uncarbonated product boosted my confidence on what I was doing seemed to be right.
Since then I have brewed my second batch, a Holiday Ale for December. Now here is where my question and situation starts. Of course all my equipment and fermenting bucket has been sanitized with star san or one step. I cooled my wort down to maybe 77 or 76 with my wort chiller and ice bath and poured over into the fermenter. I aerated with a stirring spoon vigorously for 5 minutes or so, then pitching my White Labs Burton strain yeast. I had the yeast out of the fridge for maybe 4 hours before shaking and pitching. In hindsight I know I should have made a yeast starter but rookie mistakes and wanting to get the process started took over in me. I have placed my bucket in a cool water tub and it sits at 73 degrees at all times.
Since pitching I have seen no activity in the airlock and have even opened the lid to check for Krausen. Nothing..... We will soon be going on the 48 hour mark later today. I know from reading liquid yeast can be sleepy little guys and have read some up to 72 hours before starting. My main question is this, if I decide to repitch some dried brewer's yeast on the 4th day mark, will the wort still be fine enough to do so or should I reaereate it or what?
Also, is it normal for a dark ale to have an OG of 1.07? Seems a little high but considering it possibly will have some sweet undertones it maybe about right.
Thanks for all feedback before hand and look forward to being part of this community.