mjatrucker
Member
On Saturday I brewed an APA. It was an all grain recipe. I used 12 lbs. of Caramel/Crystal malt-40L. and did a two stage sparge resulting in a 5 gallon batch. For the yeast I used Wyeast 1056.
After two days in the fermenter, I had no fermentation. I think what happened is that I activated the nutrient packet within the yeast pouch 3 days prior to brewing. After activating the yeast nutrient, I refrigerated the package to try to slow the yeast down. By Saturday the package was swollen to the point that the package was hard. When pitching the yeast I had to cut the package with a knife to open it. As you can imagine the package burst and I know I lost some yeast outside the fermenter.
I think my lack of fermentation could be two fold:
1. Three days of yeast nutrient activation caused the yeast to consume all the nutrient and this resulted in dead yeast.
2. Losing yeast to the bursting of the package resulted in an insufficient quantity of yeast getting into the wort.
My local brew supplier did not have any Wyeast 1056 or an equivalent strain in stock. They directed me to use:
2 Packages of Fermentis Safale US-05 11.5g.
5tsp. of Fermax Yeast Nutrient
These were mixed into 1.5 C of boiled and cooled water that was then pitched into the wort.
Any thoughts on this?
After two days in the fermenter, I had no fermentation. I think what happened is that I activated the nutrient packet within the yeast pouch 3 days prior to brewing. After activating the yeast nutrient, I refrigerated the package to try to slow the yeast down. By Saturday the package was swollen to the point that the package was hard. When pitching the yeast I had to cut the package with a knife to open it. As you can imagine the package burst and I know I lost some yeast outside the fermenter.
I think my lack of fermentation could be two fold:
1. Three days of yeast nutrient activation caused the yeast to consume all the nutrient and this resulted in dead yeast.
2. Losing yeast to the bursting of the package resulted in an insufficient quantity of yeast getting into the wort.
My local brew supplier did not have any Wyeast 1056 or an equivalent strain in stock. They directed me to use:
2 Packages of Fermentis Safale US-05 11.5g.
5tsp. of Fermax Yeast Nutrient
These were mixed into 1.5 C of boiled and cooled water that was then pitched into the wort.
Any thoughts on this?