xaugievike
Member
- Joined
- Feb 6, 2013
- Messages
- 18
- Reaction score
- 8
Hi all...
I've been happily chugging along with regular extract brewing for about a year and a half now. All has gone well.
This weekend i brewed an otherwise simple ipa and used a wyeast American ale smack pack...which swelled up when activated as others I've used have. I got concerned when at 12, 24, and 36 hours I had zero airlock activity. Until this point even my slowest fermentation at least "floated" the airlock cap, even if it wasn't bubbling. This one had nothing, zero.
So I removed the airlock and plug to peak inside. I saw no noticeable kreusen. I did see some smaller white "spots" though. Not sure what those are. I should have taken a picture....but I'd describe then as having a more "bubbly" appearance than a "fuzzy" one (first thing I thought of course was infection). A quick sniff test didn't reveal any bad odors either....if that's worth anything.
So, perhaps in a bit of a panic to maybe save the batch I pitched in a packet of US-05 dry yeast I had.
This morning I had bubbles, and just now (about 18 hours later) I've got normal vigorous airlock bubbling.
So, my questions are about what I experienced....what happened to the original wyeast (if anything)? what are/were the white spots? What should I look for as signs if a spoiled batch as this fermentation goes on?
I've been happily chugging along with regular extract brewing for about a year and a half now. All has gone well.
This weekend i brewed an otherwise simple ipa and used a wyeast American ale smack pack...which swelled up when activated as others I've used have. I got concerned when at 12, 24, and 36 hours I had zero airlock activity. Until this point even my slowest fermentation at least "floated" the airlock cap, even if it wasn't bubbling. This one had nothing, zero.
So I removed the airlock and plug to peak inside. I saw no noticeable kreusen. I did see some smaller white "spots" though. Not sure what those are. I should have taken a picture....but I'd describe then as having a more "bubbly" appearance than a "fuzzy" one (first thing I thought of course was infection). A quick sniff test didn't reveal any bad odors either....if that's worth anything.
So, perhaps in a bit of a panic to maybe save the batch I pitched in a packet of US-05 dry yeast I had.
This morning I had bubbles, and just now (about 18 hours later) I've got normal vigorous airlock bubbling.
So, my questions are about what I experienced....what happened to the original wyeast (if anything)? what are/were the white spots? What should I look for as signs if a spoiled batch as this fermentation goes on?