ph0ngwh0ng
Well-Known Member
Hi!
I'm fairly new to AG and brewing in general. I'm trying hard to setup a stable, constant system.
However, I'm finding that fermentation (krausen and/or bubbling) always takes more than 24 hours to start. While the beer turns out fine, with no contamination whatsoever, this is pretty nerve-wracking every time.
I cool the wort using an IC down to tap water temp (~68F) and I control fermentation temperature using a modified freezer, and tend to ferment ales on the cold side, but not too much (~65F). I make a 1.5-2L starter as per Wyeast instructions on their website, chill it to drop the yeast, decant it, let it warm up to room temp, then pitch it. I then shake the crap out of the carboy for 5 minutes.
I'm pretty clueless on that one..
I'm fairly new to AG and brewing in general. I'm trying hard to setup a stable, constant system.
However, I'm finding that fermentation (krausen and/or bubbling) always takes more than 24 hours to start. While the beer turns out fine, with no contamination whatsoever, this is pretty nerve-wracking every time.
I cool the wort using an IC down to tap water temp (~68F) and I control fermentation temperature using a modified freezer, and tend to ferment ales on the cold side, but not too much (~65F). I make a 1.5-2L starter as per Wyeast instructions on their website, chill it to drop the yeast, decant it, let it warm up to room temp, then pitch it. I then shake the crap out of the carboy for 5 minutes.
I'm pretty clueless on that one..