Carter1932
#burp
For the first time I harvested some yeast from hombrew made a year ago. Took pacman dregs from about 4 bottles and fermented out three times over about a week.
After a week I was a bit suspect as to the quantity of the yeast, but against my own intuition I pitched it anyway cause I was insistent on using pacman. That was @ 9 pm Sunday evening (April 3rd). The first 24 hours was spent in a cellar @ 58 deg., yesterday evening I brought the carboys upstairs to warm. This morning @ 7 am (Apr. 5th) there still is no krausening @ 64 deg.
The top of each carboy only has a small cluster of bubbles, not sure if its yeast colonies, if it is its pretty damn small.
Just to be clear the wort is good; the OG is 1.066, its been fully oxygenated.
I was really wanting the pacman yeast for this beer since its essentially an attempt @ Dead Guy. Also, my plan was to subsequently pitch a barley wine on these yeast cakes.
Should I wait any longer, or go ahead and pitch some other yeast. If I wait longer, how much longer?
If I am to pitch something else, what would you recommend?
I generally shy away from dried yeast, but was thinking this might be a good time to use something like Danstar Notthingham. Whatever I pitch I would like it to finish clean, similar to pacman, and work well with the upcoming barley wine, and also ferment well @ 60 deg.
Thanks folks!
After a week I was a bit suspect as to the quantity of the yeast, but against my own intuition I pitched it anyway cause I was insistent on using pacman. That was @ 9 pm Sunday evening (April 3rd). The first 24 hours was spent in a cellar @ 58 deg., yesterday evening I brought the carboys upstairs to warm. This morning @ 7 am (Apr. 5th) there still is no krausening @ 64 deg.
The top of each carboy only has a small cluster of bubbles, not sure if its yeast colonies, if it is its pretty damn small.
Just to be clear the wort is good; the OG is 1.066, its been fully oxygenated.
I was really wanting the pacman yeast for this beer since its essentially an attempt @ Dead Guy. Also, my plan was to subsequently pitch a barley wine on these yeast cakes.
Should I wait any longer, or go ahead and pitch some other yeast. If I wait longer, how much longer?
If I am to pitch something else, what would you recommend?
I generally shy away from dried yeast, but was thinking this might be a good time to use something like Danstar Notthingham. Whatever I pitch I would like it to finish clean, similar to pacman, and work well with the upcoming barley wine, and also ferment well @ 60 deg.
Thanks folks!