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Huh, didn't realize a contamination could cause diacetyl. I figured it would be sour if contaminated but I guess that would make sense considering I frantically tried to cool a 5 gal full boil in the bathtub. Took over an hour to get it down to 80F with tons of stirring and I ran out of ice...

Just cracked my first homebrew yesterday and whatdaya know its a diacetyl bomb.. It is an APA so it kind of sticks out like a sore thumb. I understand that warm fermentation can often lead to the buttery/butterscotch flavor but I'm pretty confident I kept the temp in check (68-70F). Also...

Update: 2 1/2 days after re-pitch I am looking at what appears to be a healthy fermentation. A good layer of krausen, lots of airlock activity (I just plain like to see it) and still going. I think the lesson here is that when it comes to the yeast we need to "treat 'em as one of the...

Thanks. I wish I had read this before going to my LHBS but I will take this advice going forward. Quick update: took a hydrometer reading last night and it was only 1 or 2 points off so I re-pitched a 3 week old WL London ale yeast. Hoping something else didn't get to it before that. Here's...

Unfortunately, I am not near my fermenter at the moment but say tonight (48hrs after pitching) I see zero activity and I'm still within a couple points of OG, should I re pitch? If so, should I use the same yeast or settle for the emergency dry yeast pack? At this point, I just don't want the...

Thanks for the quick response. As of this morning there wasn't any krausen around the sides. It was London Ale yeast that had a mfg of mid January 2016. Don't know the exact date.

It's been over 36 hours since I pitched my 6+ month old wyeast smack pack and I am still not seeing any activity. I'm new to brewing (clearly) and of course I did not think to look at the date until after pitching. Obviously, a long lag time is not ideal but have read I should wait 72 hrs...