So I will just keep on being patient, for at least another day. Unless, of course I find fermentation activity when I get home this evening.
What are you doing with homebrew today?
- Thread starter BOB357
- Start date
Fingers crossed herm.
Hey how many gens you gone on that yeast?
After 30 hours, still no sign of activity.
I got this yeast from lhbs, fresh the first week of October. With that fresh yeast, I overbuilt a starter using part of that to ferment my amber ale. The rest I stored in the fridge. That stored yeast was overbuilt again, part going to my Azacca pale ale, the rest going in the fridge.
My current batch of brown ale was pitched with slurry harvested after bottling my amber ale, so I guess that is second generation?
Ah nice and fresh.
I was thinking after a few generations of yeast repitching you can sometimes find the yeast seems to be a bit "tired" or sluggish and might need a bit more o2 to get them firing.
With my yeast I'll run a few generations and if I find attenuation is low or maybe floculation isn't as good I'll scratch it and get some fresh stuff.
I'm just speculating.
I did have some 34/70 recently I did a starter on that failed to kick so I bought some fresh yeast. I left the starter in the garage and noticed activity probably day three which was most likely from low cell count.
- Joined
- Mar 24, 2018
- Messages
- 2,871
- Reaction score
- 5,379
- Points
- 113
,
What was the temperature delta between the slurry and the wort? Was the yeast shocked?
- Joined
- Jul 19, 2019
- Messages
- 2,184
- Reaction score
- 5,487
- Points
- 113
Well....the blowtie is defective. It does not release the pressure based on any setting. A replacement is on its way so I'll save my final review for when it arrives.
The slurry was at room temperature, about 68 degrees, while the wort had been chilled to around 63 degrees. I transferred the wort from the kettle to the fermenter via a tube, with plenty of mixing during the transfer. Once the wort was in the fermenter, I agitated, shook and rocked it until there was quite a layer of foam on top, sometimes opening the lid to let in more air. I feel the wort had been sufficiently aerated, at least I hope.
In any case, this morning there is some modest fermentation activity. A thin layer of creamy krausen tops the wort, and the airlock is slowly bubbling. I wonder if some yeast nutrient might aid the little buggers? I have some on hand.
The missus decided she wanted some apricot wine for Xmas. May have already missed the date if I read the label on the musk concentrate right. Ennyhoo, put it on to ferment last night, knowing I was bottling my LA Wipeout this morning. (Lower Alabama Wipeout, what I want to call my Big Wave knockoff). Two weeks pour it into the brand spanking new glass carboy she bought for secondary, then after another two weeks in that, back to the fermenter for tertiary ferment/conditioning. 1077 down to 1000 for the gravity, so this is gonna be some pretty strong Kickapoo joy juice.
As for the LA Wipeout, apparently I wasn't paying attention when I topped off the fermenter, and was a little shorter than usual. Only got 44 bottles out of it. I typically hit around 50-54 bottles. I expected a few less bottles because of the dry-hop, and the trub was certainly a lot deeper in the fermenter, but I wasn't expecting that big a hit on quantity. Had a little mishap while bottling (hose came off the spigot of the bottling bucket) and I made a little mess, but I always put a towel under my bottles when bottling so it was fairly well contained. Not to mention, I was sitting with the spigot at eye level, so saw it as soon as it happened. For an old man, I reacted pretty darn quick and popped my thumb over the end of the spigot. I keep StarSan in a spray bottle and spray my hands every time I touch something different just for safeguarding (with belts and suspenders) against infection in my brew. I keep them wet with sanitizer while I'm bottling, so I had no reservation about preventing a huge mess with my thumb. I may have lost a quarter bottle or so.
It looks pretty good, and was slightly more bitter than I anticipated with such a low IBU calculated. The color doesn't quite match the calculated 6.12 SRM, and it's a little hazier than I would have liked, but it really isn't bad. It may clarify a bit more in the bottles. OG was 1.050, FG at 1.006, so not too bitey with alcohol. I wouldn't think the Galaxy would bitter it any more with dry hopping, but you guys probably know better than I do. The IBU calculator on here doesn't seem to take dry hopping into account, or certainly discounts the bittering from it. Good hoppy aroma, and even flat/unconditioned, I think it's gonna be pretty tasty. I don't think I hit the mark for duplicating Kona's Big Wave, but pretty sure I got closer than I thought I would. Got a good sense of mango flavor from the raw beer, and hoping that it gets better after conditioning. It certainly has some of the flavors I'm looking for.
Next batch will be Workie Ticket (English Brown) that I'm actually doing for a Xmas present for my son. He might not get all of it, though, because I'm also helping him recondition/repair his pool table.
After that, an all-grain Leffe Abbey pale. That's a LOT of grain. 16 pounds of the stuff. I don't think I'm going to have an option about getting a mash tun now, because I don't think I can steep that much grain in my kettle. I don't get too concerned about pre-boil handling of the wort, after all, I'm going to boil it for reduction anyway. I'm just concerned that this may make too much for one fermenter, too. It supposed to be a 5 gallon batch, so looks like I'm gonna be doing some re-circ with the wort to keep it from getting too big for the kettle. I don't want to scorch it trying to reduce too.
As for the LA Wipeout, apparently I wasn't paying attention when I topped off the fermenter, and was a little shorter than usual. Only got 44 bottles out of it. I typically hit around 50-54 bottles. I expected a few less bottles because of the dry-hop, and the trub was certainly a lot deeper in the fermenter, but I wasn't expecting that big a hit on quantity. Had a little mishap while bottling (hose came off the spigot of the bottling bucket) and I made a little mess, but I always put a towel under my bottles when bottling so it was fairly well contained. Not to mention, I was sitting with the spigot at eye level, so saw it as soon as it happened. For an old man, I reacted pretty darn quick and popped my thumb over the end of the spigot. I keep StarSan in a spray bottle and spray my hands every time I touch something different just for safeguarding (with belts and suspenders) against infection in my brew. I keep them wet with sanitizer while I'm bottling, so I had no reservation about preventing a huge mess with my thumb. I may have lost a quarter bottle or so.
It looks pretty good, and was slightly more bitter than I anticipated with such a low IBU calculated. The color doesn't quite match the calculated 6.12 SRM, and it's a little hazier than I would have liked, but it really isn't bad. It may clarify a bit more in the bottles. OG was 1.050, FG at 1.006, so not too bitey with alcohol. I wouldn't think the Galaxy would bitter it any more with dry hopping, but you guys probably know better than I do. The IBU calculator on here doesn't seem to take dry hopping into account, or certainly discounts the bittering from it. Good hoppy aroma, and even flat/unconditioned, I think it's gonna be pretty tasty. I don't think I hit the mark for duplicating Kona's Big Wave, but pretty sure I got closer than I thought I would. Got a good sense of mango flavor from the raw beer, and hoping that it gets better after conditioning. It certainly has some of the flavors I'm looking for.
Next batch will be Workie Ticket (English Brown) that I'm actually doing for a Xmas present for my son. He might not get all of it, though, because I'm also helping him recondition/repair his pool table.
After that, an all-grain Leffe Abbey pale. That's a LOT of grain. 16 pounds of the stuff. I don't think I'm going to have an option about getting a mash tun now, because I don't think I can steep that much grain in my kettle. I don't get too concerned about pre-boil handling of the wort, after all, I'm going to boil it for reduction anyway. I'm just concerned that this may make too much for one fermenter, too. It supposed to be a 5 gallon batch, so looks like I'm gonna be doing some re-circ with the wort to keep it from getting too big for the kettle. I don't want to scorch it trying to reduce too.
This afternoon/evening, it looks like fermentation is in full swing, with a half inch thick krausen and bubbles in the airlock every other second. Hopefully this brew attenuates fully, and I can be sipping American Brown Ale in a few weeks.
- Joined
- Mar 24, 2018
- Messages
- 2,871
- Reaction score
- 5,379
- Points
- 113
Based on what I've read, you were well within the 10° window so not to shock the little sugar mushrooms...maybe they were just not hungry yet?
Can't hurt, but probably won't do a thing.
It will get going, very worst case (aside from testing your patience) is some extra esters.
Sounds like a low pitch rate them herm?
Or just one of the odd batches
According to the yeast pitch calculator, it should have been an over pitch. I dumped in about 150 mL of slurry, where the calculator suggested ~100 mL. The yeast did under attenuate my amber ale by a couple points, but I don’t know. I am still relatively new to the liquid yeast game, but it is fun to try to figure out.
It is going quite nicely now, maybe the yeast was just testing my patience. I think I passed the test.
I just checked gravity of HAPA (Herm’s Azacca Pale Ale), fermented with WLP090 (San Diego Super Yeast), to find 1.006, which means 89+% attenuation, and abv at 6.56%. Maybe my pale ale has become an IPA? I dropped in a dry hops charge of Azacca, and should have this in bottles by Monday 11/15, three weeks after brew day. The sample was a nice golden hue, with a lightly fruity nose, and a definite fruity flavor. It’s gonna make an interesting beer.
WOW, .006 pretty dry. super yeast indeed!
Makes me wonder what it might do with my American Brown Ale. Since the mash started a little over 151F and finished around 147F, I bet it’s going to end lower than the projected 1.012.
Transferred half of the porter to a buddy’s keg. Left the rest in the fermentation keg to settle and condition in my cold garage a few days. Plan it not drink any of this until next weekend. Taste was good. Not as “robust” as I planned though. Conditioning will tell the tale
- Joined
- May 10, 2020
- Messages
- 392
- Reaction score
- 963
- Points
- 93
Gravity sample on the Stout - at 1.02 after a week fermenting. Still has a ways to go. Taste and color are spot on, though it is slightly more bitter than where I hope it ends up.
You're already well below the 1012. What was the OG?
