Just to add to that,my dead fermentation was running since Friday,past 24hrs,and no activity at all.Update,sadly my brew did not start to ferment.
I tried two different batches with different yeast,kveik and saf33.
Same dead result.
I experimented.
I added sugar to the dead batches and yeast sprang alive, currently fermenting.
Brewed up another batch and added sugar to the wort.
Then pitched yeast.
Fermentation started about a 2 hours later.
That leads me to believe I'm not getting any sugars from my mash,or a very low percentage.
My grains were ordered crushed/milled.
I got the same result of no fermenting from two different crushed grains from two different suppliers.
So I'm doing something wrong with my mash biab.
My method is bring water to 67 degree celcius.
Add grains to bag and keep at temp of 58 to 70 celcius for a hour.
Remove from heat and sparge about half times original water over the bag.
Then I bring to boil till it foams and kill heat until it's just boiling.
I keep that on for almost 60 mins.
Then I move the pot to a chilled sink and when it reaches 25 degree celcius I pour to fermenter, splashing that bastard around to get the air in
I pitch saf33 or kveik when temp in fermenter is 23degree celcius.
I give it another soft swirl and leave it.
What am I doing wrong?
Hydrometer is what you use to guage how much sugar is in solution before you ferment the wort and also at the end to find if fermentation is finished.Update,sadly my brew did not start to ferment.
I tried two different batches with different yeast,kveik and saf33.
Same dead result.
I experimented.
I added sugar to the dead batches and yeast sprang alive, currently fermenting.
Brewed up another batch and added sugar to the wort.
Then pitched yeast.
Fermentation started about a 2 hours later.
That leads me to believe I'm not getting any sugars from my mash,or a very low percentage.
My grains were ordered crushed/milled.
I got the same result of no fermenting from two different crushed grains from two different suppliers.
So I'm doing something wrong with my mash biab.
My method is bring water to 67 degree celcius.
Add grains to bag and keep at temp of 58 to 70 celcius for a hour.
Remove from heat and sparge about half times original water over the bag.
Then I bring to boil till it foams and kill heat until it's just boiling.
I keep that on for almost 60 mins.
Then I move the pot to a chilled sink and when it reaches 25 degree celcius I pour to fermenter, splashing that bastard around to get the air in
I pitch saf33 or kveik when temp in fermenter is 23degree celcius.
I give it another soft swirl and leave it.
What am I doing wrong?
If you have a spigot that you can take a sample from that is fine, but if you are going to open the fermenter and dip in just to get a taste, that may not be the best idea. You are risking infection, or oxygen exposure. Depending on what yeast you used, leaving it and letting it ferment for another week would be the better plan.It's been about 3 days,I'll give it a taste when I get from work.
Thanks guys
This is great to hear! I still have my fingers crossed for the first two batches but to hear that you had a successful brew day and quick start to fermentation on the latest go, is excellent news! Way to be resilient! 3rd time's a charm.It's been burping away through the airlock
Click "edit recipe" then click "recipe tools" the click "scale". If scale isn't available then click copy first.had a quick peep into the fermenter,rich golden color,smells good.
thinking i got it right this time.
tell me,when using the reipes on the site,is it ok to halve or double the ingredients to get to my own batch size?
example:
4 kg pilsen malt
10g saaz
11g yeast
15 liter water
i would downscale to
2kg pilsen malt
5g saaz
5,5g yeast
7,5 lter water.
all mashing and boiling times would remain the same