>I am really feeling bummed.
>My husband and I spent the better part of the afternoon and evening
>making our first batch of beer.
>We waited until the temperature got down to 80 Degrees and then
>pitched the yeast (a liquid yeast in a container that has been kept
>refrigerated and its expiration date is not until 12/2005).
>This darned beer is not fermenting at all and I don't know what to do
>about it now.
>Have any of you got any ideas?
>Is this batch going to have to be thrown out and we start all over?
Don't throw it out just yet. You don't mention if the liquid yeast
was proofed? One of those break the vile Mylar (metalized polyester
film) packaged wonders? Did the package expand?
Another neat trick is pouring the cooled concentrated wort into a
carboy and not mixing it with the water or aerating it. It is
possible to have the denser concentrate stay at the bottom of the
fermentor if it isn't mixed (rocking the carboy). Fermentation will
be slow or non-existent in that case.
I use dry yeast almost exclusively. I proof it in some wort or corn
sugar and water. I'll usually get it pitched around 5PM and it will
be in vigorous fermentation (blowing off) by midnight. Evening the
next day, fermentation will subside enough to put the airlock on.
The airlock or blow off tube may have a leak if you are relying on
bubbles to tell you it is fermenting - The cheap plastic airlocks
will frequently have mold marks on them that prevent sealing in the
rubber stopper if that is your type of lock . . . Scrape them smooth
with a knife or use a bit of food grade silicone grease on the
You should see the fermentation in the carboy. Foam on the surface?
If this is your first ever batch; relax. Troubleshoot. It is always
a good idea to proof brewer's yeast before you pitch it. Some of the
liquid varieties are slow starters and start times do vary quite a
bit. That is one reason I prefer dry yeast.
Nothing like having the wort ready to go and the yeast isn't
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