No fermentation. Help.

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Thank you. This has really helped understand what happened. Nothing happened which was expected after adding the yeast to Bluemoon.

I will calibrate the Isplindle. After reading about calibration it was messed up by myself last time I messed with it.

I will try the bluemoon again.

I need to do some more reading from the yeast section about liquid yeast and propagating. The next beer will get dry yeast until I am more comfortable.

I found a sheet to keep notes with. I think it'll encourage me to make more notes.

Cheers everyone.
 
I don't see any mention of what the hydrometer sample tastes like.

Always taste your hydrometer sample.

If the gravity is low and isn't getting lower, and the sample tastes like beer, it's probably done.
 
Hmmm. I did not take a taste of it. Good point. I will. I will start taking taste samples, that'll be fun. I have listened to people talk about sampling at certain times of the brew, just never did myself. Thank you Alex.
 
Hmmm. I did not take a taste of it. Good point. I will. I will start taking taste samples, that'll be fun. I have listened to people talk about sampling at certain times of the brew, just never did myself. Thank you Alex.
I've personally always found it important to taste the wort when you take the OG sample and also to taste the wort when you take the FG sample (or any sample before the FG in cases where the gravity sample is higher than you'd expect the FG to be). There are people who take it further than I do, though, as people in threads have said that I should taste the wort after the mash before the boil, which would be unhopped more diluted wort (which I still have never done, though I definitely see their reasoning).

Doing so helps you to understand the overall process better. My wife is completely incapable of imagining the final beer's flavor from the FG sample, but I'm usually able to imagine how it'll turn out pretty well from that.
 
Taste your water, crunch on some malt, taste the sweet wort when the mash is done, smell the hops, and taste any and all samples taken during fermentation.

Don’t taste the hops, and don't eat oats (unless hull-less) or Carapils. You can taste the hopped wort if you like, but it will be overly bitter.

Your nose and mouth are a very sensitive and incredibly complex instrument set that you carry with you all the time. Not the most quantitative, admittedly, but you can’t beat it for cost or convenience.
 
Don’t taste the hops, and don't eat oats (unless hull-less) or Carapils. You can taste the hopped wort if you like, but it will be overly bitter.
I find the opposite is true. The wort before it is fermented has very little bitterness. It isn't until the sugars are fermented that the bitterness really comes out. And I'm not just talking about super high gravities either. Even at just 1.038, the wort is too sweet to really taste almost any bitterness (even if it's like 45 IBUs - granted, back when I made 100 IBU IPAs back in 2014-2016, I could taste the bitterness in the sweet wort, but it was still pretty mild compared to the final beer). But once the sugars have been converted into alcohol, when I taste it, the bitterness really sticks out.
 
I find the opposite is true. The wort before it is fermented has very little bitterness. It isn't until the sugars are fermented that the bitterness really comes out. And I'm not just talking about super high gravities either. Even at just 1.038, the wort is too sweet to really taste almost any bitterness (even if it's like 45 IBUs - granted, back when I made 100 IBU IPAs back in 2014-2016, I could taste the bitterness in the sweet wort, but it was still pretty mild compared to the final beer). But once the sugars have been converted into alcohol, when I taste it, the bitterness really sticks out.
I always perceived much higher bitterness than in finished beer in sweet wort, especially beers with big whirlpool additions.
 
I always perceived much higher bitterness than in finished beer in sweet wort, especially beers with big whirlpool additions.
I notice zero difference in bitterness depending on whirlpool additions, but I normally add whirlpool hops at around 75C, so there should be very little bitterness added as a result (brewing software calculates 0 IBUs added, but we know that even at 75C, there is some degree of bitterness added. It's just very very small).

It does strike me as bizarre that sweet wort could taste more bitter than finished beer. Not just because I've never experienced it that way, but it also just makes sense since the sweetness just overpowers any bitterness present. But if you do taste it that way, it could be a difference in taste buds. For me, the difference is pretty stark. I've just learned to not be disappointed by the flavor of the sweet wort because it always tastes way less bitter than I want it to be, but the actual finished beer is usually just where I want it. I've even had some cases where I could taste almost no bitterness in the sweet wort, but once the beer was ready, it was actually a bit too bitter for my tastes.
 
And with all of this talk of tasting it every opportunity along the way, just remember- don't dump it until you need the keg!

I've had plenty of beers that I thought were gonna be excellent that turned on me. And it's the exception, not the rule, but also some that turned out good once they got cold and carbonated. Or even after sitting in the keg for weeks/months.
 
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