Collikunas
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- Jan 1, 2012
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We've brewed a half a dozen or so pre-measured brewkits (usually Brewers Best) and have started playing with clone recipes out of a recipe book and following them exactly. However, the Newcastle we brewed has been fermenting and the airlock is still actively bubbling after over three weeks and the Sam Adams Boston lager is super slow and we thought maybe inactive yeast.
Tasted the Newcastle today, tastes awful like a sweet yeasty mess and added more liquid yeast to the SA and still little fermentation going on.
We've been racking our brains about what is going on, and stumbled upon a hypothesis: the yeast in all the kits was dry yeast and now we're using liquid yeast and not making a starter. We've read contradicting reports to and not to make starters for the yeast. Any thoughts this could be the cause of our clone brew fails(and do you think they're already failed and drain worthy?)
Thanks!!
Tasted the Newcastle today, tastes awful like a sweet yeasty mess and added more liquid yeast to the SA and still little fermentation going on.
We've been racking our brains about what is going on, and stumbled upon a hypothesis: the yeast in all the kits was dry yeast and now we're using liquid yeast and not making a starter. We've read contradicting reports to and not to make starters for the yeast. Any thoughts this could be the cause of our clone brew fails(and do you think they're already failed and drain worthy?)
Thanks!!