Search results

Just an update on this brew guys....been bubbling steady now for a few days....its starting to drop out now a little...nice red color too...I'll let ya know how it turns out...thanks

Guess the yeast figured they'd toyed with me long enough...the inevitable has finally happened.....after 84hrs....a very thin layer of kruasen started to form, about the thickness of a sheet of paper....now today at 12 noon, after 96 hrs the krausen is approx 1 inch thick, airlock bubbling away...

ok so now its been 78 hrs....and STILL no sign of any active fermentation going on...gravity is still 1.040...same as at pitch time...no churning in the carboy...no krausen...no airlock activity....really worried about an infection occurring if i let it sit like this much longer....it looks like...

ok so now its been 78 hrs....and STILL no sign of any active fermentation going on...gravity is still 1.040...same as at pitch time...no churning in the carboy...no krausen...no airlock activity....really worried about an infection occurring if i let it sit like this much longer....it looks like...

yes for at least 5 mins.....If nothing is happening at 54...i doubt anything is gonna happen at 72....especially now that I just took a gravity reading....it hasnt moved an inch....OG was 1.040....it is still at 1.040.....all the brews over the years...never had one take this...

yes for at least 5 mins.....If nothing is happening at 54...i doubt anything is gonna happen at 72....especially now that I just took a gravity reading....it hasnt moved an inch....OG was 1.040....it is still at 1.040.....all the brews over the years...never had one take this...

54 hrs now......still no sign of life whatsoever....

ok, gotcha....if the gravity hasnt changed.....THEN its time to pitch....and I could use either of the yeast??

ok then, now....so if after 72 hrs still nothing, then only other option is to pitch additional yeast, correct?...if yes, then does it matter what kind....I have dry yeast, and another smack pack(wyeast 1056) I could use...if not, then what else is there left to do... thanks very much for your...

24 hrs later now....not one sign of life...at all! no krausen...no churning....no airlock activity....all my previous brews had activity no later than 24 hrs...im thinking i need to do sumthin here...or its not gonna make it....Brew is a Irish Red Ale ...Wyeast American Ale II...OG...

hey thanks guys, I norm just use starters for anything over like 1.060 or so...guess i should start doing starters for all batches....alot of times i brew at the spur of the moment...b/c of my work....and dont have time for a starter...any ideas?...thanks for the help...gonna wait another day or...

also, I forgot to mention, I have a few extra packs of dry ale yeast that I could use if activity doesnt start soon....would it be ok to pitch these if nothing pans out in the next 12-24 hrs??......thanks again, JT

So I smacked the smack pack about 10-12 hrs before pitch time....it never actually swole up like it should have...maybe halfway...I took a chance and pitched it anyway...after 12 hrs..no activity whatsoever....its a wyeast american ale II....and a partial extract kit Irish Red Ale...OG was...

thanks for the input beninan....yeh I always keg and carb

now I am thinking I have a problem with my temp control unit...got it to the correct setting for around 35 degrees....checked it this morning and it was 25 degrees in my keezer.....i cracked open the fermenter just for a sec to check for ice...and the top maybe 1 inch or so had some ice on...

Brewed a doppelbock style beer a few weeks ago...it has been fermenting away at 42 degrees as suggested by the instructions for a 2 week period..i moved it to secondary a few days ago at 35 degrees for its remaining 4 to 5 months.....Everything has been fine with it...up until i went out of town...