DUBBEL UPDATE: 3 days post-pitching...

[Evan!]

Okay, so, I've been worrying about this stinkin' Dubbel for 3 days now, no activity at all, so I finally gave up and sought out the local brewmaster at my favorite brewpub in town. He hooked me up with a combo of yeasts--ale, hefe and lager---to substitute for the belgian abbey strain that wasn't working. Sweet.

So, after finally giving up, and with a mason jar full of yeast, I got home last night and was ready to repitch.

I pull the blanket off the carboy, and what do I see? The little buggers FINALLY decided to get to work! :rockin: Maybe they smelled the competition in the mason jar, I don't know, but talk about a close call. They were minutes away from being invaded!

So, there's the end to this whole saga...it ended well, let's just hope that those three days of lag time didn't lead to any wayward infections. It's been sealed, so I'm optimistic, but you never know. Either way, it IS a belgian, so even if it is "infected", it'll probably still be fine.

The moral of the story: make a fuggin starter, even if it is a smackpack, and never decide to brew at the last minute. :cross:

 

[disaffected]

The moral of the story: make a fuggin starter, even if it is a smackpack, and never decide to brew at the last minute. :cross:

I hope it works out for you Evan!

Considering the time investment alone in brewing a batch, I think your conclusions about making a starter are right on. Besides protecting your investment of time, you are also safegaurding your materials expense, your joy of the homebrewing process, and your subsequent pleasure in consuming the fruit of your labor.

 

[Evan!]

I hope it works out for you Evan!

Considering the time investment alone in brewing a batch, I think your conclusions about making a starter are right on. Besides protecting your investment of time, you are also safegaurding your materials expense, your joy of the homebrewing process, and your subsequent pleasure in consuming the fruit of your labor.

Yup, I hear you. I think that this is one instance where "RDWHAHB" isn't very good advice. Papazian never said too much about making starters or oxygenating the wort, but I'm beginning to think that his relaxed attitude towards those things are not a good thing.

Hey, also, anyone have any suggestions on optimal fermentation temps?

 

[SBN]

Evan - congrats on getting things going - when I think of dumping yeast into a high gravity wort, I think about jumping into water with my eyes closed - if I'm 6 feet down I will get my bearings much sooner than if I'm 30 feet down.......

I always thought starters were unnecessary with smackpacks, then I read this and I'm now a convert (unless it's a quick-and-dirty Nottingham batch......)

Let us know how it turns out, and

Skol!

http://www.maltosefalcons.com/tech/MB_Raines_Guide_to_Yeast_Culturing.php

 

[Evan!]

I'm a convert too. I just hope nothing really nasty got going in my wort during those 3 days of lag time.

I'm also a convert of oxygenating wort. I just ordered an aeration kit from AHS, to be on the safe side next time I brew. You live and learn, and I think that the 3 failed liquid pitches that I've experienced since I've started brewing have finally taught me to be more proactive in getting my yeast going in the best environment possible.