Hey guys, need a little guidance here. Had a brew day this past Saturday. Made 2 - 12 gallon batches using Omega yeast for the first time. For one batch we used Omega Bonanza on a 5.1ABV ale and for the other batch we used Omega Cosmic Punch for a 7.1 ABV IPA.
We had some issues brewing as we were in my garage and it was about 10 degrees outside. But we were able to complete both brews.
There were 3 of us so we split both 12 gallon batches into 6 corny kegs (4 gallons each) - each guy got 2 - 4 gallon kegs - 1 of each type of beer.
The IPA with Cosmic punch started fermenting that night - no issues. The Ale with Bonanza did not. All 3 of us had the same issue.
1 guy was able to get his to start fermenting and now his is going very well, but the other two of us still have no activity.
Im thinking temperature could be a factor here - does anyone know if Omega yeast is more sensitive to temp? My kegs were sitting in my basement where is it about 65 degress. I moved the ale upstairs where it is more of a constant 68 degrees. Been there for 24 hrs and still no activity. Im wondering if it needs to be warmer.
I havent pulled off the center cap of the keg to see if there is krausen yet.
Any help here would be appreciated as I am about to go grab a packet of dry yeast and pitch it.
Thanks.
We had some issues brewing as we were in my garage and it was about 10 degrees outside. But we were able to complete both brews.
There were 3 of us so we split both 12 gallon batches into 6 corny kegs (4 gallons each) - each guy got 2 - 4 gallon kegs - 1 of each type of beer.
The IPA with Cosmic punch started fermenting that night - no issues. The Ale with Bonanza did not. All 3 of us had the same issue.
1 guy was able to get his to start fermenting and now his is going very well, but the other two of us still have no activity.
Im thinking temperature could be a factor here - does anyone know if Omega yeast is more sensitive to temp? My kegs were sitting in my basement where is it about 65 degress. I moved the ale upstairs where it is more of a constant 68 degrees. Been there for 24 hrs and still no activity. Im wondering if it needs to be warmer.
I havent pulled off the center cap of the keg to see if there is krausen yet.
Any help here would be appreciated as I am about to go grab a packet of dry yeast and pitch it.
Thanks.