Hey all,
I brewed a Belgian Pale Ale extract kit from my local LBHS last Saturday. I used the Wyeast Labs Belgian Ardennes #3255, my first time using liquid yeast.
I smacked my pack (sounds dirty :cross the Sunday before hand thinking I was going to brew the following Wednesday but did not.
I made a small starter (500ml) per my local LBHS typed yeast starter kit instructions the Wednesday before I brewed and stirred it periodically.
So I brewed on Sunday and had a heck of a time getting the starter out of my flask and into the fermenter (hopefully no infection here as I had to swirl wort in the flask to loosen up the cake).
Monday morning the air lock is bubbling like crazy, this continues until about Wednesday morning when it has slowed down considerably and by Wednesday night it's stopped, Friday night it's still stopped. It's been at a constant 65-66 degrees according to my thermometer in our house that is 70 degrees. I had it in tub of water for the first few days but after the bubbling stopped in the airlock I removed it Wednesday night thinking it may be too cold.
Now I know it can't be done by now so how long do I wait to take a peek, shake, or repitch, cry, etc?
Any thoughts? I'm trying to follow revvy's advice to sit back and think before I act. I have not opened the fermenter yet.
Any advice on how to repitch?
Thanks,
FG12351
I brewed a Belgian Pale Ale extract kit from my local LBHS last Saturday. I used the Wyeast Labs Belgian Ardennes #3255, my first time using liquid yeast.
I smacked my pack (sounds dirty :cross the Sunday before hand thinking I was going to brew the following Wednesday but did not.
I made a small starter (500ml) per my local LBHS typed yeast starter kit instructions the Wednesday before I brewed and stirred it periodically.
So I brewed on Sunday and had a heck of a time getting the starter out of my flask and into the fermenter (hopefully no infection here as I had to swirl wort in the flask to loosen up the cake).
Monday morning the air lock is bubbling like crazy, this continues until about Wednesday morning when it has slowed down considerably and by Wednesday night it's stopped, Friday night it's still stopped. It's been at a constant 65-66 degrees according to my thermometer in our house that is 70 degrees. I had it in tub of water for the first few days but after the bubbling stopped in the airlock I removed it Wednesday night thinking it may be too cold.
Now I know it can't be done by now so how long do I wait to take a peek, shake, or repitch, cry, etc?
Any thoughts? I'm trying to follow revvy's advice to sit back and think before I act. I have not opened the fermenter yet.
Any advice on how to repitch?
Thanks,
FG12351