nebben
Well-Known Member
Long story short, I'm becoming more aggravated every day. The yeasts went on strike after 3 hard working weeks in my Bee Cave Porter's (which tastes excellent every damn time I take a hydrometer reading!) fermentation. The yeasts at the time decided to "walk off the line" at 1.031 . Hydrometer tests about 7 days apart confirmed this labor walkout. I thought I, as management, perhaps I didn't provide adequate health care (no yeast nutrient or energizer at this point), but I did provide hella good working conditions by way of a carboy in a temp controlled cooler between 65F-69F. So I brought in some new workers (are these new yeasts, Danstar Windor, called "scabs" in this case?) to see if they would do the job that the WL002 yeasts decided they were sick of. I made a 1.040 starter, let them go right through it, then pitched maybe a cup or two of yeast of decanted yeast, this time with nutrients.
Well, it seems that the WL002 yeasts got to talking to the new Danstar Windsors, and they're all just having a good sleepy time. I bet there are probably 10 actual yeast cells that are still working their butts off, but come on- 5 gallons would be like 10 of us trying to drink a pool of beer as big as Yankee Stadium. To their credit, after almost 2 weeks, the 10 remaining active yeast cells have continued to produce bubbles in the airlock and yesterday had lowered the beer to 1.025 .
BUT COME ON!??? As manager of these yeast laborers, how long is too long before I bring in the robot laborers (Lavlin 1118)? As it sits, we're almost a month overdue on this stuff. !@!?#!$
Well, it seems that the WL002 yeasts got to talking to the new Danstar Windsors, and they're all just having a good sleepy time. I bet there are probably 10 actual yeast cells that are still working their butts off, but come on- 5 gallons would be like 10 of us trying to drink a pool of beer as big as Yankee Stadium. To their credit, after almost 2 weeks, the 10 remaining active yeast cells have continued to produce bubbles in the airlock and yesterday had lowered the beer to 1.025 .
BUT COME ON!??? As manager of these yeast laborers, how long is too long before I bring in the robot laborers (Lavlin 1118)? As it sits, we're almost a month overdue on this stuff. !@!?#!$