Munich Yeast

[Schumed]

I pitch some dry Danstar Munich Yeast in an all grain batch on Saturday.

5lbs 2 row
4lbs wheat

Williamette 60
Cascade 10

lemon zest and coriander

1.045 gravity

Sitting at 48 hours and no fermentation activity. Hydrometer is the same.

When I pitch the yeast I spilled about at least a quarter of the package you think this is my problem with less yeast it's going to take longer to get fermentation going?

Never used this wheat before so not sure about it

 

[Kaz]

Did you re-hydrate the yeast? If you didn't properly re-hydrate and spilled a quarter of the package, then, yes...it will take a while for fermentation to get going. Not re-hydrating can kill a good number of cells in itself. I bet it will take off, but it wouldn't hurt to pitch a 2nd pack of Munich...re-hydrated of course.

 

[jonmohno]

what is the temp i think 65 is the bottem line for that one.Question for you: Do you do any rests, during your mash with wheat? Ive been reading that its only necessary for larger amounts of wheat like your mash and not small amount though and also there is this thing about how modern malt is fully modified and its not necessary-know anything of this?

 

[Schumed]

I did rehydrated the yeast...didnt rest the mash...this is my second all grain didnt know you needed the rest the mash...got any good reading on that...I'm curious to learn more

Temp is about 70 did get pretty warm in KC today probably hit mid 70s I would think that would help spawn fermentation

I'm going to give it another day and report back

 

[Hawkseven]

Hey Brother, read the "it can take 24 to 72 hours to show signs of fermentation" sticky under the Beginners Beer Brewing Forum.

I checked Mr Maltys pitch rate calculator assuming you pitched an 11.5 gram package of dry yeast @ 5 or 5.50 gallon volumes. Even with your spillage you should be ok. Thats just my opinion, and i might have put in the incorrect info.


I would say "Step away from your beer(thanks Revvy) and let the yeasties go to work. I am still a noob compared to some of the folks here on the forum
but have experienced the same lag times on my first few batches. It happens you just have to be patient.

 

[jonmohno]

Charlie Papazian uses rests alot in the recipes in the joy of homebrewing. I know torrified wheat and anything unmalted in a mash could use it,also read that if you do this with fully modified malted grains its unnecessary and could actually thin the body doing the opposite as intended so im a little confused weather to ever do it or not,for now if im using a good amount of wheat/ i will do a rest at 125 degrees for 30 min then bring it up to 150-5 for 30. How to brew talks about it some also but doesnt use it so frequently like Papazian. But this is what it suggest in a wheat beer recipe kinda like the one you have.

 

[jonmohno]

Also i hope your not reffering to "no activity" by the airlock are you? Your hydrometer isnt going to change until the krausen is going and or is over and falls.Wich yours hasnt even started yet

 

[Schumed]

I finally have a Krausen this morning.

Now to wait and find if this beer is any good