tag:blogger.com,1999:blog-6521229482537361840.post8557381795581075916..comments2024-02-20T09:10:35.971-05:00Comments on Fuggled: Nervous ExpectationAlistair Reecehttp://www.blogger.com/profile/15929927359428659775noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-6521229482537361840.post-21010826563537628522009-02-17T20:18:00.000-05:002009-02-17T20:18:00.000-05:00Hmmm...the champagne yeast would really dry it out...Hmmm...the champagne yeast would really dry it out and likely create some hot alcohol notes. Reguarl ale yeast should be fine.Adamhttps://www.blogger.com/profile/08522250477305289784noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-30443090699060715992009-02-17T10:57:00.000-05:002009-02-17T10:57:00.000-05:00Did you oxygenate/rouse the yeast by rocking your ...Did you oxygenate/rouse the yeast by rocking your fermenter? While temperature is important for fermentation to take place, there could be a lack of oxygen for it to get going, as Jeff mentioned.<BR/><BR/>Also, did you pitch the yeast at too high a temperature? I believe that can have adverse effects on the yeast's ability to stay alive.<BR/><BR/>As for liquid yeast, I've had success with White Labs yeast without creating a starter, and I've read that they normally have enough yeast cells to get a five-gallon batch going. Never touched the smack packs/Wyeast stuff, but I keep hearing that starters are the way to go.<BR/><BR/>In any event, you may be able to salvage the batch by pitching a neutral champagne yeast or the like. Buona fortuna!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-89892624953718139072009-02-17T09:22:00.000-05:002009-02-17T09:22:00.000-05:00It is around 17 degrees generally. I have a feelin...It is around 17 degrees generally. I have a feeling I messed up with starters and the like. Next time I will use dry yeast.Alistair Reecehttps://www.blogger.com/profile/15929927359428659775noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-29020513950558361822009-02-17T08:59:00.000-05:002009-02-17T08:59:00.000-05:00Hey Al, if you remember from my first attempt i tr...Hey Al, if you remember from my first attempt i tried everything to rescue it and still no joy.<BR/><BR/>Whats the temp of the area its in right now? It would not be the case its too cold would it? Do you have a heater on all the time keeping the temp constant? <BR/><BR/>Unless you are doing a bottom fermenting beer like a lager, then the temp needs to be between 18 and 26 degrees C. I like 20c myself.Reuben Gray - TaleOfAlehttps://www.blogger.com/profile/15948722985150698273noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-40024238443971465972009-02-17T01:49:00.000-05:002009-02-17T01:49:00.000-05:00Still nothing happening - but I will give it anoth...Still nothing happening - but I will give it another couple of days before I rend my garments in twain, cover my head with ashes and sit in the corner.Alistair Reecehttps://www.blogger.com/profile/15929927359428659775noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-64942461847539773182009-02-16T15:18:00.000-05:002009-02-16T15:18:00.000-05:00Perhaps Beerme and I have different smack packs in...Perhaps Beerme and I have different smack packs in mind, but the standard propagator Wyeast packs need to be grown up to about a litre to produce enough cells for a decent fermentation. Things usually take off with a bang when liquid yeast is used like this.Thomashttps://www.blogger.com/profile/09734969599278020673noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-65612339658371873832009-02-16T15:02:00.000-05:002009-02-16T15:02:00.000-05:00I trust that by now the beer is bubbling away! I j...I trust that by now the beer is bubbling away! <BR/><BR/>I just finished the knock-off on my 10 gallons of Mild. It should be cooled enough to pitch my two yeast starters in under an hour. I would recommend starters for all beers, though a smack pack should have enough yeast cells for a five gallon batch and then some. I reckon the yeast starters I made have at least four times the yeast cells in a smack pack. And I made one for each five gallon batch.<BR/><BR/>This time, I added more crystal and some oats to the recipe and changed the hops to Goldings (US, homegrown)for a more authentic flavor.<BR/><BR/>Welcome, brewer!Beermehttps://www.blogger.com/profile/02220164574786223737noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-19612085041494976702009-02-16T14:40:00.000-05:002009-02-16T14:40:00.000-05:00I wouldn't worry too much. If you don't see anyth...I wouldn't worry too much. If you don't see anything in 24 hours, then pitch some dry yeast in there. I wouldn't pitch it. The worst that could happen is that it gets infected with something and then you can pitch it when you know its bad.<BR/><BR/>Let it ferment! :-)Adamhttps://www.blogger.com/profile/08522250477305289784noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-12931889368321362672009-02-16T12:15:00.000-05:002009-02-16T12:15:00.000-05:00Did you make a starter from the smack pack? Forgiv...Did you make a starter from the smack pack? Forgive me if this is a stupid question to you. There isn't enough yeast in a standard smack pack to ferment effectively.<BR/><BR/>I find that liquid yeast strains take off very quickly if a decent starter is pitched.Thomashttps://www.blogger.com/profile/09734969599278020673noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-30250149265371321112009-02-16T11:52:00.000-05:002009-02-16T11:52:00.000-05:00Yeah, I wouldn't panic yet either. Not sure how y...Yeah, I wouldn't panic yet either. Not sure how you aerated your wort? If you can do that again (eg shaking carboy) now (before any visible signs of fermentation), that should get things kicking...<BR/><BR/>Cheers,Jeff Rosenmeierhttps://www.blogger.com/profile/14394121696731343956noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-71459766014981298652009-02-16T04:44:00.001-05:002009-02-16T04:44:00.001-05:00I used the Wyeast Scottish Ale. I had read that it...I used the Wyeast Scottish Ale. I had read that it is better to use a liquid yeast instead of the dry yeast that comes with these kits. So I made a date and sultana loaf using brewers yeast - was rather delicious!Alistair Reecehttps://www.blogger.com/profile/15929927359428659775noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-2238680534455916482009-02-16T04:27:00.000-05:002009-02-16T04:27:00.000-05:0024+ hours before fermentation starts is normal. Wh...24+ hours before fermentation starts is normal. Which yeast did you use?Anonymoushttps://www.blogger.com/profile/11319272987951077205noreply@blogger.com