JP_BeerFan
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- Joined
- Apr 24, 2021
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Had a general question for you all about storing liquid packs in the door. I'm trying to troubleshoot what's going on w my batch.
I have a mead batch, the BOMM (Bray's One Month Mead) recipie/protocol, using Wyeast 1388. Recipe suggests that fermentation is usually done in 7-8 days, with the mead ready to drink in a month. My first try, the pack barely swelled after a couple hrs, I thought it's probably OK, pitched it anyway. Fermentation started slow, and has been slow since. Its in a controlled 68F ferm chamber. Last check was about 20 days, it was still 1.018. It's been almost 40 days now, and its still bubbling slowly, with whispy floating yeast.
So, one theory is a very low population in that pack, for a serious underpitch. Another is, maybe the pack was dead, I imagined the slight swelling, and I've got some completely different yeast, maybe from the honey.
The question about the door... I think I read a comment or two about the door being a bad place, due to the door maybe not as cold. I have a decent logging thermometer (from Inkbird) that I put in the spot, seems my door is well insulated as it stays pretty much the same temp as the rest of the fridge.
I'm wondering about the effect of opening and closing the door, if the constant swirling around the pack and possibly killing off yeast cells. The pack was in my fridge about 3 months before use. It was a few weeks past its date.
So, what do you all think, has anyone had or heard of yeast pack fails related to storing in the door?
I have a mead batch, the BOMM (Bray's One Month Mead) recipie/protocol, using Wyeast 1388. Recipe suggests that fermentation is usually done in 7-8 days, with the mead ready to drink in a month. My first try, the pack barely swelled after a couple hrs, I thought it's probably OK, pitched it anyway. Fermentation started slow, and has been slow since. Its in a controlled 68F ferm chamber. Last check was about 20 days, it was still 1.018. It's been almost 40 days now, and its still bubbling slowly, with whispy floating yeast.
So, one theory is a very low population in that pack, for a serious underpitch. Another is, maybe the pack was dead, I imagined the slight swelling, and I've got some completely different yeast, maybe from the honey.
The question about the door... I think I read a comment or two about the door being a bad place, due to the door maybe not as cold. I have a decent logging thermometer (from Inkbird) that I put in the spot, seems my door is well insulated as it stays pretty much the same temp as the rest of the fridge.
I'm wondering about the effect of opening and closing the door, if the constant swirling around the pack and possibly killing off yeast cells. The pack was in my fridge about 3 months before use. It was a few weeks past its date.
So, what do you all think, has anyone had or heard of yeast pack fails related to storing in the door?