Ad more yeast??

[guitslinger]

I just brewed NB's Bourbon Barrel Porter all-grain kit (first time for this kit) and noticed it only krausened for a day (2nd day) and not very much at 68 degrees. I rehydrated the dry yeast but did not do a starter with it, this has worked well for previous batches. I did pour the yeast into the (sterilized) carboy first, right before the wort, I usually pour it in when there's a little wort in the carboy. The carboy is tightly sealed. My efficiency before boil was low but it usually is due to the crappy water here (18%, usually mid-20's.) I did add 12mg of CaCl which made the ph a little low for such a dark beer, 5.8. probably should have left that alone. My original gravity was a little low, 1.060 of a targeted 1.065.

All that provided, given the lack of krausening I'm concerned it's not going to ferment sufficiently. Should I add more yeast or is it just the nature of the Porter? Is more malt the answer??

Thanks!

 

[JLem]

Unless you check the gravity, you won't know where things stand in terms of fermentation. I bet everything is fine, but if you really want to know, wait another day or two and see what the gravity is.

 

[BigFloyd]

Unless you check the gravity, you won't know where things stand in terms of fermentation. I bet everything is fine, but if you really want to know, wait another day or two and see what the gravity is.

This^^^^^^^^^.

If you pitched a rehydrated packet of dry yeast included in a recently-purchased NB kit, I'm thinking that you had plenty of cells for a 1.060 brew. It's best to not make a starter with dry yeast.

I'd give this a week from the day you pitched and then check the gravity. I wouldn't be surprised if it's at expected FG or close to it.

 

[flars]

What was the temperature of the wort when you poured it on top of the yeast?

 

[guitslinger]

flars- wort was cooled to >72˚, not thinking it was too hot at all.

 

[guitslinger]

Thanks BigFloyd and JLem, I'll check it in a couple weeks when I put it into secondary fermentation.

 

[BigFloyd]

Just a suggestion for next batch - if you can get your ale wort cooled down to below 65*F before pitching, that will help give you a more enjoyable result.