hausfrau
Member
Dear Brewers,
The dear husband reads the recipe instructions to pitch the yeast at "under 100 degrees". I pipe in, "wait until it's 85". He pitches at 98.6. That was Sunday. It's Thursday. Not one bubble, no movement of water at all in the airlock.
I read through the forums here and learned that a specific gravity reading will be an indication of activity. Adjusted for temperature, OG was 1.043. Today it's 1.019, so it appears to be fermenting, but why no co2? A tiny push on the fermenter lid gushed water up the airlock, so I think it's air-tight. Should we continue with this batch? I guess I feel that the yeast is not active enough and wonder if carbonation will occur after bottling.
If this were dead, is it possible to revive? After four days I worry about safety. Would you ever reboil to kill bacteria, then repitch?
Thanks for your patience with the newbiebrewers, Hausfrau
The dear husband reads the recipe instructions to pitch the yeast at "under 100 degrees". I pipe in, "wait until it's 85". He pitches at 98.6. That was Sunday. It's Thursday. Not one bubble, no movement of water at all in the airlock.
I read through the forums here and learned that a specific gravity reading will be an indication of activity. Adjusted for temperature, OG was 1.043. Today it's 1.019, so it appears to be fermenting, but why no co2? A tiny push on the fermenter lid gushed water up the airlock, so I think it's air-tight. Should we continue with this batch? I guess I feel that the yeast is not active enough and wonder if carbonation will occur after bottling.
If this were dead, is it possible to revive? After four days I worry about safety. Would you ever reboil to kill bacteria, then repitch?
Thanks for your patience with the newbiebrewers, Hausfrau