Oaky
Well-Known Member
We pitched last night at around 11PM. It's about 7:00PM. No signs yet of fermentation. We're using 4Lb of Alexander LME, and 3 pds of DME. Used Danstar's Munich which I heard was very quick and fast.
Got it the same day at a brew store - so I'm a bit surprised. The yeast didn't foam that much when we first hydrated it.
It's cool in the basement - but not that cool - and I understand that this yeast works even at low temps (17c).. so what is a reasonable length of time before I start adding more yeast... or should I even do that?
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UPDATE
took a gravity reading... same as SG - very close anyway.. 1.06 to 1.055 - may be temp and bubbles that justify the difference.
I suspect my temperature is low - 59 degrees in the liquid and my yeast didnt seem very active (what should I have expected from MUNICH danstar?)
so I'm getting worried now'
Got it the same day at a brew store - so I'm a bit surprised. The yeast didn't foam that much when we first hydrated it.
It's cool in the basement - but not that cool - and I understand that this yeast works even at low temps (17c).. so what is a reasonable length of time before I start adding more yeast... or should I even do that?
_________________________
UPDATE
took a gravity reading... same as SG - very close anyway.. 1.06 to 1.055 - may be temp and bubbles that justify the difference.
I suspect my temperature is low - 59 degrees in the liquid and my yeast didnt seem very active (what should I have expected from MUNICH danstar?)
so I'm getting worried now'