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Thanks so much, the next keg I'll try running it up on PSI.

Issue: Recently started kegging my homebrew after bottling for quite some time. I've found that I'm not getting the same level of carbonation in my draft beer as I did in my bottles. Background: Bottling through standard process (3/4 cup priming sugar) Kegging 1) Tried letting...

No repitch necessary. I took a gravity reading with no visible activity and recorded -.020 from OG. I let it set for 8 more hours and we have krauzen. I have an active fermentation now without having to touch a thing. I will say that i was at 80 hours before I could <SEE> activity.

WOW.... after 4 months (according to Mr. Malty) the smack packs are only 16% viable. It also said that I'd need 11.8 of those packs (October) to get to where I need to be.

8am - We have Krausen! Part of the rest of the mystery: I went back to the brew store to buy the dry yeast to kick it back up and when I was there last there were 2 packets of 1007 yeast. I bought one of those packets. I decided to check to see what the date on the other was and it...

UPDATE - 6pm est and I took a gravity reading. Wouldn't you know we went from 1.060 to 1.040. My ONLY guess as to why i'm not seeing anything is that i've got about 4.5 gallons in a 6.5 gallon carboy. Since the yeast is obviously working, do I simply leave it alone?

Actually, no. My store is closed on Mondays and I didn't want to lose my beer, so I drove to the next store.

If I repitch, my biggest question is should I move the wort into a clean/new carboy and get rid of the trub on the bottom? I think that's what caused my first bad batch of yeast to taste like hell. Can I use liquid, or do i have to go with dry. The brew store guy told me dry only (not...

Yeast Pack expanded for 6 hours prior to pitching. I've had packs expand so as the bag looks like it's going to explode. This pack expanded to about 2/3 capacity (guesstimate). I also had the pack in my kegerator at 37 degrees, if that helps with figuring this out.

Nothing happening in the Carboy (literally). Didn't check yeast date, for what it's worth my brew store is always busy and I'd be shocked if they had older yeast. I use a large funnel when pouring the wort into my carboy. This generally speaking oxygenates it pretty agressively. I also...

Yes to batch number 1 with no change. My current batch I will open up tonight to make sure we have no activity. I really hope it's just a slow yeast strain.

Okay, I've read numerous posts on repitching inactive yeast. 1) Patient (check) - Now at 72 hours no activity 2) Carboy Sealed Properly (check, and double check) 3) Smack Pack (check) - inflated fairly well 4) Temperatures (check) - wort was at 72 degrees at pitch 5) OG ok (check)...