yeasting..?

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ok, i'm new to this, yesterday i gave it a try, and brewed an all-grain
pilsener, seemed to be going fine, I added yeast (little gold bag) and put
it in the fridge on 9 degrees C with an airlock (that's the way to do it
right?), but now it''s been sitting there for like 20 hours and nothing
happens.. isn't it supposed to do something? like bubble or foam?
any advice? how long should i leave it there?
Tnx in advance,
Marty

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Re: yeasting..?
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Pull it out of the fridge and wait until you see signs of active
fermentation, then put it back in the fridge and slowly lower the temp
until you reach your target.  You can shock your yeast by pitching it
and then immediately dropping the temp.

See John Palmer's site for more info:
http://www.howtobrew.com/section1/chapter10-4.html
Re: yeasting..?
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What does that look like?

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I did that.. :) without knowing..
Marty



Re: yeasting..?
:Pull it out of the fridge and wait until you see signs of active
:fermentation, then put it back in the fridge and slowly lower the temp
:until you reach your target.  You can shock your yeast by pitching it
:and then immediately dropping the temp.


What is 'pitching'.



Re: yeasting..?
fichen haen sie nom wrote:
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Pitching is adding the yeast to the wort.

    ------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: yeasting..?

:fichen haen sie nom wrote:
:>
:> :Pull it out of the fridge and wait until you see signs of active
:> :fermentation, then put it back in the fridge and slowly lower the temp
:> :until you reach your target.  You can shock your yeast by pitching it
:> :and then immediately dropping the temp.
:>
:> What is 'pitching'.
:
:Pitching is adding the yeast to the wort.
:

So why not just say add the yeast then ?

: ------->Denny
:--
:Life begins at 60 - 1.060, that is.
:
:Reply to denny_at_projectoneaudio_dot_com



Re: yeasting..?

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Same reason we don't say....he threw the ball past the batter in area that
the batter should have been able to hit it and if it happens two more times
the batter will have to go sit down? :-)
ziggy



Re: yeasting..?
matje madman wrote:
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Sounds like underpitching combined with lack of aeration.  Is the yeast
really a lager yeast?  If aso the temp. is OK.  If not, then it's too
cool for an ale yeast to work effectively.  I ask because a lot of
"lager" kits actually come with ale yeast. In the future, pitch 2 packs
of dry yeast, especially for lagers.  And aerate the crap out of the
wort after pitching, but before fermentation starts.!

    --------->Denny


--
Life begins at 60 - 1.060, that is.

Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us

Re: yeasting..?
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Tnx for info Denny, it's a WYEAST 2042 Danish, that would work right?
Marty



Re: yeasting..?
matje madman wrote:
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Yep, great yeast, I love it, but don't fall for just pitching it...make
a starter, a BIG one, then aerate the crap out of it.
    
    ---------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us

Re: yeasting..?
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Looks like somethings happening now, foam on top, and small bubbles rising
to top, that's the way it's supposted to be right?
What's next ? How long should I leave it like this? And when does the beer
get 'clear'? It's still very blurry..
Is there any website describing this process very detailed, with pictures?
To me it seems this is the trickest part of the brewing process, right?
Tnx,
Marty



Re: yeasting..?
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Go to http://www.howtobrew.com/intro.html It's a complete online book on
homebrewing from beginners to experts
--
Altair (:-o)>=
"The History of every major Galactic Civilisation tends to pass through
three distinct and reconisable phases... characterised by the questions How
can we eat? Why do we eat? and Where shall we have lunch?"
Douglas Adams.




Re: yeasting..?
matje madman wrote:

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Yep..sounds good

It will clear eventually...lagers take a long time to ferment and
condition because of the low fermentation temp.  It might very well take
2 weeks in primary, 2 weeks in secondary, and several months of lagering
at 35-40F.

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www.howtobrew is a good one, but I can't recall any lager specific
pictures there

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Well, you just need to be patient and it'll take care of itself.

    ----------->Denny


--
Life begins at 60 - 1.060, that is.

Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us

Re: yeasting..?
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Patient? That's gonne be tough.. ;-)
Tnx for you help Denny!
Marty



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