theguy
Well-Known Member
I am brewing batch of "German Oktoberfest" from Brewers Best and think I may have screwed up. After preparing the wart i cooled the temperature to apx 75 degrees and transfered to the fermenter. Before sealing I emptied the dry yeast on top of the Wort and stirred (OG 1.049). The OG was supposed to be 1.052 - 1.055. My problem is that I didn't notice any bubbles in the airlock on the fermenting bucket. After 3 days in the fermenter the gravity reading was 1.021 (recipe states FG should be 1.015). I then took another gravity reading 2 days later and it was still holding steady at 1.021. At this point I decided to transfer to the secondary fermenter (last night). So far I don't see any activity in the airlock and am wondering if I should add some more yeast? My questions are:
1. Is it OK to add Dry yeast directly to the fermenter? If not, what is the best process to follow?
2. Since my current gravity reading is high should I add more yeast? If so, what kind do you recommend?
3. Is it normal to see no (or very little) activity in the fermentation stage of brewing?
This is my 3rd batch and the first time I have ran into this problem. Thanks in advance for any advice you may have! I am Looking forward to your reply!
1. Is it OK to add Dry yeast directly to the fermenter? If not, what is the best process to follow?
2. Since my current gravity reading is high should I add more yeast? If so, what kind do you recommend?
3. Is it normal to see no (or very little) activity in the fermentation stage of brewing?
This is my 3rd batch and the first time I have ran into this problem. Thanks in advance for any advice you may have! I am Looking forward to your reply!