spittybug
Well-Known Member
I don't want to be that guy. The one that always asks "does this look infected?" or "why don't I see bubbles?". I've been brewing for years without doing so. I have a bit of a head scratcher right now though. I brewed up a quick 5 gallons of what is supposed to become a Biere de Garde. 1.064, nothing odd about brew day or ingredients. I have the corny (large diameter blow off hose) sitting in ~72* room. I pitched what turned out to be an old (didn't notice) pack of Safbrew S-33 yeast. I got a few bubbles after a few hours and it kept going for about 12 hours then abruptly stopped dead. No way it was done. Waited 2 days. Nothing, not even rousting. Real low yeast viability I reasoned. Opened up, tasted.. still very sweet, so no it didn't ferment it. Pitched a fresh pack of Mangrove Jack M-47 Abbey, doesn't expire for many months. 48 more hours and still nothing. I've never had this before....wort was well aerated. Does this perhaps want even warmer temps, I'm right in the range it wants though, 64-77?
Meanwhile in the ferm cabinet, 10 gallons of Kolsch are chugging along like nobody's business at 63*. Started in 12 hours or so, per my usual.
Ah, yeast.
Meanwhile in the ferm cabinet, 10 gallons of Kolsch are chugging along like nobody's business at 63*. Started in 12 hours or so, per my usual.
Ah, yeast.