fatshady
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- May 1, 2013
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My background/brewing experience: complete n00b and probably a little bit of an idiot. First batch had hiccups, but now it is happily (I hope) conditioning in the bottles and hopefully ready in 2 more weeks.
The problem is my second batch. My brew day was 6 days ago and it still hasn't fermented at all. I peeked in the fermenter and I don't see any foam or anything. I've checked the gravity readings and nothing has changed.
I've done some research on the forums, and thought through things that may have gone wrong on brew day:
1) Sanitation - I sanitized everything thoroughly, but I did NOT rinse the primary fermenter prior to pouring in the wort. I only dumped out the remaining sanitizer. Is it possible the remnants of the sanitizer killed the yeast?
2) Aeration - I aerated by dumping the wort back and forth between fermenter (bucket) and the brew kettle (which should be sanitary, right?). Maybe something here was done wrong
3) Pitch - I did not make a starter and merely sprinkled the yeast into the fermenter, then did one last "aeration" as above. I know starters are best, but the recipe said that simply sprinkling directly onto wort was okay with the dry yeast (Muntons)
4) Temp - I think I remember pitching when the wort was ~80 degrees ( a bit high, but I read that should still be okay). Since then, the fermenter has been in a room that has temperature between 65 and 75 degrees for the last 6 days.
Am I missing anything else that might have caused a problem? Regardless of where I screwed up, if is is clear the yeast is dead, then what should I do? Can I get another packet of yeast and put it in? Is my batch a goner? Thoughts?
Any and all help would be appreciated. Snarky comments are welcome as well as long as they are funny.
Thanks in advance!
The problem is my second batch. My brew day was 6 days ago and it still hasn't fermented at all. I peeked in the fermenter and I don't see any foam or anything. I've checked the gravity readings and nothing has changed.
I've done some research on the forums, and thought through things that may have gone wrong on brew day:
1) Sanitation - I sanitized everything thoroughly, but I did NOT rinse the primary fermenter prior to pouring in the wort. I only dumped out the remaining sanitizer. Is it possible the remnants of the sanitizer killed the yeast?
2) Aeration - I aerated by dumping the wort back and forth between fermenter (bucket) and the brew kettle (which should be sanitary, right?). Maybe something here was done wrong
3) Pitch - I did not make a starter and merely sprinkled the yeast into the fermenter, then did one last "aeration" as above. I know starters are best, but the recipe said that simply sprinkling directly onto wort was okay with the dry yeast (Muntons)
4) Temp - I think I remember pitching when the wort was ~80 degrees ( a bit high, but I read that should still be okay). Since then, the fermenter has been in a room that has temperature between 65 and 75 degrees for the last 6 days.
Am I missing anything else that might have caused a problem? Regardless of where I screwed up, if is is clear the yeast is dead, then what should I do? Can I get another packet of yeast and put it in? Is my batch a goner? Thoughts?
Any and all help would be appreciated. Snarky comments are welcome as well as long as they are funny.
Thanks in advance!