Hello
I have a question should I repitch or not.
I have followed the same procedure every time but first time it seems that maybe something is not right. Brewed 3 days ago on Saturday.
Beer type - lager, yeast W-34/70 two packages, wort 25 litres.
OG 1,046/11,2
Redydrating with water @ 71 F.
Pitching to wort @ 58 F.
Room temp 54 F.
No aeration (like always) but also forgot to stir after pitching. I just shaked the vessel a little bit. When I transferred the wort from kettel to vessel I squealed quite properly.
Now three days later I don't see active fermenting, there is a minor krausen. No bubbles, vessel is tight.
SG is 10,2 now, so something is going on but seems way too passive according to my previous experiences? Wort's taste is sweet of course, almost like in brew day.
So should I repitch or wait a few days more? How long? When it's time to repitch is it ok to pitch dry yeast directly to the wort @ 54-58 F?
Or any other recommendations?
Thanks,
Alvin
I have a question should I repitch or not.
I have followed the same procedure every time but first time it seems that maybe something is not right. Brewed 3 days ago on Saturday.
Beer type - lager, yeast W-34/70 two packages, wort 25 litres.
OG 1,046/11,2
Redydrating with water @ 71 F.
Pitching to wort @ 58 F.
Room temp 54 F.
No aeration (like always) but also forgot to stir after pitching. I just shaked the vessel a little bit. When I transferred the wort from kettel to vessel I squealed quite properly.
Now three days later I don't see active fermenting, there is a minor krausen. No bubbles, vessel is tight.
SG is 10,2 now, so something is going on but seems way too passive according to my previous experiences? Wort's taste is sweet of course, almost like in brew day.
So should I repitch or wait a few days more? How long? When it's time to repitch is it ok to pitch dry yeast directly to the wort @ 54-58 F?
Or any other recommendations?
Thanks,
Alvin