Judsonmillar
Member
So I have a situation here in central PA:
- 72 hours ago I did a 3, 5 gallon batches of extract and I felt like I was on my game
o Quality complete sanitation with Star Sans
o 25 min each with grains
o 60 min boil at about 2.5 gallon brew kettles
o Racked to plastic buckets and on site spring water added which brought temp down some
o Cooled wort to under 80 degrees each with coiled Wort Cooler (only issue was took about 15 min per batch so 3rd batch had sat for 30 min waiting, next time will stagger boils)
o Yeast starters brought up to room temp-ish then poured off yeast wort
o Aerated wort by swirling multi-direction with large wooden spoon
o Added yeast starter, put on lid + airlock (I did NOT take a gravity reading as devise was in another building and it was 1am Big Mistake)
o Moved buckets to basement which is between 64 and 68 degrees and dark
Its been 72 hrs no fermentation action. Not 1 documented bubble in airlock and No Kraeusen on top. Trying not to panic.
Yeast quality is a question
o all were 3 months expired ( purchased from NW Brewing)
o all 3 White Labs liquid yeast made with starter
o starter was less than stellar (no kraeusen) but in the end produces yeast on the bottom (SEE ATTACHED PHOTO)
Lids on buckets are good as when you lean on them bubbles come up through airstop
Questions:
1. I used a lot of Star Sans could I have killed yeast with Star Sans (I think not)?
2. Brew process seems good any red flags?
3. Should I Re-Pitch more yeast??
a. I happen to have 3 Liquid Yeasts in the fridge for next brew project.
b. Given thats its been 72 hrs+ Should I make 3 more Yeast Starters?
Thanks in advance for your Help Im in a Pickle and I desperately Do Not want to lose 15 gallons of yummy brew!!!!!!!!!!!!!!!!!!
- 72 hours ago I did a 3, 5 gallon batches of extract and I felt like I was on my game
o Quality complete sanitation with Star Sans
o 25 min each with grains
o 60 min boil at about 2.5 gallon brew kettles
o Racked to plastic buckets and on site spring water added which brought temp down some
o Cooled wort to under 80 degrees each with coiled Wort Cooler (only issue was took about 15 min per batch so 3rd batch had sat for 30 min waiting, next time will stagger boils)
o Yeast starters brought up to room temp-ish then poured off yeast wort
o Aerated wort by swirling multi-direction with large wooden spoon
o Added yeast starter, put on lid + airlock (I did NOT take a gravity reading as devise was in another building and it was 1am Big Mistake)
o Moved buckets to basement which is between 64 and 68 degrees and dark
Its been 72 hrs no fermentation action. Not 1 documented bubble in airlock and No Kraeusen on top. Trying not to panic.
Yeast quality is a question
o all were 3 months expired ( purchased from NW Brewing)
o all 3 White Labs liquid yeast made with starter
o starter was less than stellar (no kraeusen) but in the end produces yeast on the bottom (SEE ATTACHED PHOTO)
Lids on buckets are good as when you lean on them bubbles come up through airstop
Questions:
1. I used a lot of Star Sans could I have killed yeast with Star Sans (I think not)?
2. Brew process seems good any red flags?
3. Should I Re-Pitch more yeast??
a. I happen to have 3 Liquid Yeasts in the fridge for next brew project.
b. Given thats its been 72 hrs+ Should I make 3 more Yeast Starters?
Thanks in advance for your Help Im in a Pickle and I desperately Do Not want to lose 15 gallons of yummy brew!!!!!!!!!!!!!!!!!!