Tearing my hair out!
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mysterio
It's surely not the thermometer, if the wort tastes sweet then theres bound to be at least some fermentable sugar in there. Even if theres a lack of oxygen, yeast (especially dried yeast) will at least make an attempt at fermenting the wort. If you're seeing NO signs of fermentation then it's surely yeast health. Where are you getting your SO4 from, and how are you storing it? Is there a date on it? Could it have gotten frozen at the back of the fridge or something?
Hi Nick,
I live in Wokingham so I suspect have the same/similar water to when you were in Reading. I also use S04 yeast bought from the same HB shop and stored in the same way. So those probably aren't factors.
I don't aerate as heavily as you. I find that the drop from the boiler to the FV when running off after the wort has reached pitching temperature is sufficient to get enough air into the wort. I don't think you can over aerate though.
I also don't make up a starter but just sprinkle the yeast on top of the foam that's on top of the wort after filling the FV. It always seems to take off within 24 hours.
It sounds like a silly question but what temperature is the wort when you pitch the yeast? I pitch at anywhere between 18-30C. Also what temperature is the wort when you are fermenting? Mine sits in the corner of the kitchen and will be between 18 and 23C depending on time of year.
Russell.
I live in Wokingham so I suspect have the same/similar water to when you were in Reading. I also use S04 yeast bought from the same HB shop and stored in the same way. So those probably aren't factors.
I don't aerate as heavily as you. I find that the drop from the boiler to the FV when running off after the wort has reached pitching temperature is sufficient to get enough air into the wort. I don't think you can over aerate though.
I also don't make up a starter but just sprinkle the yeast on top of the foam that's on top of the wort after filling the FV. It always seems to take off within 24 hours.
It sounds like a silly question but what temperature is the wort when you pitch the yeast? I pitch at anywhere between 18-30C. Also what temperature is the wort when you are fermenting? Mine sits in the corner of the kitchen and will be between 18 and 23C depending on time of year.
Russell.
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NickL
Hello Russell, I pitch at 20C (close to) and ferment at the same. This is the first time i have roused the wort so violently as I thought under rousing may have been the problem with my previous brews. Don't really know though.
Incidentally it looks as though something might be happening now
bubbles coming! not much though and at two days a little late?
I kind of think maybe I didnt rinse the steriliser off properly. I normally use sulphite powder and citric acid but this time I used vwp. Maybe it killed a lot of the yeast off and the remaining yeast is only just now managing to reproduce to sufficient levels. Or is this daft?
I am watching it eagerly, will keep you posted.
Incidentally it looks as though something might be happening now
bubbles coming! not much though and at two days a little late? I kind of think maybe I didnt rinse the steriliser off properly. I normally use sulphite powder and citric acid but this time I used vwp. Maybe it killed a lot of the yeast off and the remaining yeast is only just now managing to reproduce to sufficient levels. Or is this daft?
I am watching it eagerly, will keep you posted.
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Whorst