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I got a beligian wit brewing using WLP 400. I had to pitch 2 of those b.c the 1st one i had shipped and it came doa. Beer was stagnant for 2 or 3 days so i pitched again. Within 10 hrs had a krausen. It built up to 2 inches and is still that thick 12 days after 2nd pitch...its only been 2 weeks...

I was in luck, a close friend knows the owner to another brew store and i was able to get another vial of WLP400 belgian wit. Pitched last night and this morn have a .5 inch krausen. Still no bubbles but all should be well. Thanks again for the help.

Hopefully its just a sluggish start but ordered some yeast to be delivered by thursday. Safale US 05. Not what i was going for but nearest brew shop is 40 mi away and another white labs shipped is the same as 3 of those dry packets. Either my yeast came DOA or i pitched a tad too warm i think at...

Also to elaborate i toss a gatorade bottle frozen into the bucket 3 or so times a day. Bucket is filled with water with the carboy sitting in it.

Used a copper wort chiller pumping 60 degree water through while pot was sitting in more chilled water. Took about 40 min or so as the wort chiller was only half submerged. The reason i gave rough temps is my sterile temp probe was reading at those temps when moved around up or down. My glass...

Brewed my 4th batch yesterday afternoon it was a Belgian Wit beer. I pieced together the ingredients and here's what I used. For steeping I did half pound flaked wheat half pound flaked oats at around a hundred sixty degrees for 20 minutes. Then boiled six pounds Bavarian wheat dry malt extract...

Thermowell seems best but do you think a wire probe through the blow off tube would do the job? In my mind it seems safe unless im missing something

Im new to brewing and have been researching what others do to maintain fermentation temps. I live in AZ so ambient temp inside is roughly 78. I use a swamp cooler method in the closest. I bought a thermometer with an 8ft wire and probe on the end. I'm wondering if I can feed the probe...

I think using a probe directly in the fermenter with an air tight seal where it comes out works really well. Prior to that i used a combo of therm strips, laser thermometer and glass tube thermometer (since i use a swamp cooler method for brewing)