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I hate this.......


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#1 djinkc

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Posted 18 September 2016 - 04:06 PM

Pitched 2 packs of US-05 into 10+ gallons of 1.050 wort about 29 hours ago.  No activity.  

exp date 1/17.  Did not rehydrate because I never saw a difference.  Smelled fine after sprinkling it into the fermenter while it was filling.  I know it will probably be fine in the morning but I haven't used dry yeast in way over a year...........

 

No I don't want my hand held.  B)



#2 positiveContact

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Posted 18 September 2016 - 04:55 PM

I just used some US-05 probably from the same batch.  was kickin in under 24 hours.  have you cracked the lid and actually looked?  I don't really start to seriously worry until 36 hours.



#3 MakeMeHoppy

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Posted 18 September 2016 - 05:05 PM

get a webcam for it and we'll have an all night vigil....   I always wonder if it will kick off and it never hasn't. I do hydrate now because just the activity and pressure I see in my proofing containing make me assured that the yeast is alive.



#4 djinkc

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Posted 18 September 2016 - 05:29 PM

I just used some US-05 probably from the same batch.  was kickin in under 24 hours.  have you cracked the lid and actually looked?  I don't really start to seriously worry until 36 hours.

 

 

get a webcam for it and we'll have an all night vigil....   I always wonder if it will kick off and it never hasn't. I do hydrate now because just the activity and pressure I see in my proofing containing make me assured that the yeast is alive.

 

I took a peek (Bichmann) - nadda.  Not much to do except wait.  It's been years since I've had this happen.

 

And I'll probably be happily drinking it in a month......................



#5 positiveContact

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Posted 19 September 2016 - 04:09 AM

anything?



#6 djinkc

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Posted 19 September 2016 - 05:03 AM

anything?

Chugging away



#7 HVB

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Posted 19 September 2016 - 05:28 AM

Chugging away

It does not matter how many years I have done this I still get that sinking feeling the next day after a brew when there is no activity.  I know it will start up but I still worry.



#8 MakeMeHoppy

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Posted 19 September 2016 - 06:02 AM

How do you know it's the yeast chugging away and not bacteria!!!   :)

 

I only joke here because I know you know the beer is fine.



#9 positiveContact

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Posted 19 September 2016 - 06:08 AM

It does not matter how many years I have done this I still get that sinking feeling the next day after a brew when there is no activity.  I know it will start up but I still worry.

 

inside all experienced homebrewers lives a scared noob brewer.



#10 Poptop

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Posted 19 September 2016 - 06:22 AM

^^ truth

#11 denny

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Posted 19 September 2016 - 09:14 AM

It does not matter how many years I have done this I still get that sinking feeling the next day after a brew when there is no activity.  I know it will start up but I still worry.

 

Ya know, I've gotten to the point where I forget to check.  Meaning I don't stress about it.



#12 HVB

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Posted 19 September 2016 - 09:16 AM

Ya know, I've gotten to the point where I forget to check.  Meaning I don't stress about it.

I stress ... I can not change who I am :)



#13 MakeMeHoppy

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Posted 19 September 2016 - 09:49 AM

I miss the old days of my glass carboy watching the lava lamp show.



#14 djinkc

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Posted 19 September 2016 - 04:17 PM

Ya know, I've gotten to the point where I forget to check.  Meaning I don't stress about it.

 

Usually I don't pay much attention.  I have a cheapo Taylor in a thermowell.  It lets me know when things start going since the temp goes up a few degrees this time of year.  The AC can't quite handle it but 63df is OK with me.  

 

Been having some icing issues on the AC since we have had a lot of rain this year.  I wanted to run the dehumidifier in the basement but the daughter needed it to dry out their wet basement.

 

Got the dehumidifier back. I thought I had the icing issues done by wiring the fan and compressor separately.  The compressor runs on temp demand, the fan can be full time or synced with the compressor.  Last night I left the fan totally unplugged.............. Just checked and fermenting just under 72df.  I've had a few batches of 1056 around that temp lately - guess I'll be OK.

 

I could do without winter but brewing around here is a lot easier for me then.




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