dunklewiezen not fermenting?

[jays99taco]

Ok. After about a week and a half my beer does not seem to be fermenting. I ended up gettin a fresh pack of yeast and some nutrient and repitched 2 days. Ago. Still no action. Please help

 

[danielinva]

Have you checked the gravity? You can't go by airlock activity alone. Unless you are doing something very wrong with your yeast its hard to imagine no activity in a week and a half.

 

[DrDirt]

we need more info. What was your OG? (better yet, post the recipe) What yeast did you use? What temp is the fermenter at? Did you aerate the wort before pitching?

 

[jays99taco]

Xxxxxxxxxx

 

[jays99taco]

Ok. Recipie was 5 lbs wheat malt.2 lbs cara Munich.1/4 lb. Chocolate malt. halleatuer hops. Wheat yeast. Not sure on brand or specific name but it was in light purple dry pack. Not sure on OG. The hydrometer I have did not seem To work properly I tested it in sugar water to the point of saturation and it sunk To bottom. I even tried it on all my other meads and such and it did same thing. Figured it was broke. To late to get new one so o took chance. Pitched yeast at about 70 Fahrenheit. The air lock has risen as pressure in carboy. Never foamed fizzed like any others I've done. I know that the air lock is not an accurate indicator of fermentation.

 

[mximus11]

Thats odd... my dunkelwiezen isn't fermenting either. OG hasn't changed from 1.052 in 4 days. Long story short, I used dry yeast but have a smack pack that was activated and is in the fridge now. I might pitch it in if I see no activity in another day or so.

 

[Cpt_Kirks]

Wheat yeast. Not sure on brand or specific name but it was in light purple dry pack.

OK, that was WB-06.

I used it once, for a Weisenbock. Since it was high OG, I used two packs.

With a wheat beer, fermentation is not subtle. It tends to go NUTS.

You need to re-pitch.

See if you can locate some liquid wheat yeast, like Wyeast 3068. I have a big batch of Dunkelweiss made with that, it's going the keg tonight or in the morning.

Since BYO ran that cover story on Dunkelweiss, it seems everybody is brewing one.

 

[BA_from_GA]

I did a dunkelweizen several months back that took nearly 6 weeks to get from around 1.060 to 1.018. don't know what the deal was. Ended up with a really cidery flavor to it. Not terrible, but not too great either.

 

[ghpeel]

Hmm the only one I've done fermented quick. There's no doubt about wheat fermentation to as Cpt Kirks says. There's a lot of fermentables in wheat, so have a blow off tube ready. And it should only take a few days to ferment to completion.

 

[wizardofza]

Have you taken a gravity sample? Is there any krausen at all? As kirk said weizen yeast usually ferments pretty vigorously.

At what temp are you storing your carboy? If it's too cold, you won't see much action either.

 

[jays99taco]

See prior post for gravity reading the temp is about 65 deg. Fahrenheit on the closet. I have a feeling I may have mashed at to high of temp. Could that effect brew to much?

 

[wizardofza]

The only way you can *truly* tell is by taking a gravity reading. That's why I asked.

Do you know what temp you mashed at? Too-high mash temps > 170 will cause tannin extractions from the grain husks.

Higher mash temps in general produce a less-fermentable, sweeter, higher bodied beer.

 

[jays99taco]

I had thought temp was stable just under
160. Tended to 3 kids for lunch. I used the oven and the pot was over the burner with the vent. Temp was over 170. Not sure for how long