So, I am using Danstar dry Munich yeast for the first time in a kit brew which I made on New Years Day. OG was about 1.051. I rehydrated and poured my Munich yeast into the fermenter and there was no visible activity for the first few hours after I pitched. Then I went to bed. Yesterday evening after I got home from work, I looked at it and there's a decent amount of krausen on the top, but this does not appear to be a particularly strong ferment. The krausen looks kinda like mini marshmallows on top of hot chocolate.
I've got my fermentation chamber set to 60* F. From what I'm reading that's right dead in the middle of the preferred fermentation temp for this yeast. I've got it in a 6.5 gallon glass acid carboy with a blowoff tube, but it doesn't seem to be producing much in the way of CO2. Should I take the blowoff tube off and put in a standard airlock and just let it ride?
I also have a second pack of this yeast that should arrive today. Thinking that I could rehydrate that and pour it in for additional yeast. The yeast I used had a best by date of 12/2013, but had been in the fridge since shortly after I got it. Should I rehydrate the pack that's coming in today and pitch it in or just let it ride?
I've got my fermentation chamber set to 60* F. From what I'm reading that's right dead in the middle of the preferred fermentation temp for this yeast. I've got it in a 6.5 gallon glass acid carboy with a blowoff tube, but it doesn't seem to be producing much in the way of CO2. Should I take the blowoff tube off and put in a standard airlock and just let it ride?
I also have a second pack of this yeast that should arrive today. Thinking that I could rehydrate that and pour it in for additional yeast. The yeast I used had a best by date of 12/2013, but had been in the fridge since shortly after I got it. Should I rehydrate the pack that's coming in today and pitch it in or just let it ride?