Hi everyone
During the lockdown, I got into brewing small batch 1g and thanks to all the wonderful help on this forum, I got some pretty decent results.
After a few months off brewing I decided to brew on Saturday but it was/is a disaster and I wonder if you can help me salvage it.
In a nutshell, my brew is not fermenting. I got an OG of 1060 and I pitched an entire packet of WHC labs liquid yeast but really not much happened. I noticed after a day there were some bubbles in the demijohn as I've seen before where it looks like a surge of bubbles up from the bottom, but then it stopped. There were never any bubbles into the blow off tube and my half glass of sanitiser.
I thought it might be because the room is too cold. It's a fair bit cooler now in the UK than three months ago, but my stick-on thermometer says 68f which I think should be ok? I am unsure of the accuracy and I still wonder if it's temperature related as the room does feel cool.
I did wonder if the yeast might have died as it was out of the fridge all day when it arrived the day before my brewing.
So last night (Tuesday) I pitched another entire pouch of WHC yeast. It's now been over 24 hours since then (and 4 days since the brew) and there is still no obvious fermentation action at all. The second yeast was manufactured in May 2020 so I do worry also that it's dead.
My two choices now to get a demijohn heater and/or to pitch a third packet of yeast. This time I was thinking of using some dried yeast I've had unopened in the fridge for a few months.
My recipe was
900g Maris Otter
100g Torrified Wheat
150 Malted Oats
15m into the boil I added 21g of grapefruit peel I'd been soaking in vodka. ( I think I rinsed off the vodka but I can't remember). And I also added 11g mosaic in the whirlpool and 11g more peel.
I would be grateful to hear if anyone has any views as to what might have happened please.
Many thanks
Jonny
During the lockdown, I got into brewing small batch 1g and thanks to all the wonderful help on this forum, I got some pretty decent results.
After a few months off brewing I decided to brew on Saturday but it was/is a disaster and I wonder if you can help me salvage it.
In a nutshell, my brew is not fermenting. I got an OG of 1060 and I pitched an entire packet of WHC labs liquid yeast but really not much happened. I noticed after a day there were some bubbles in the demijohn as I've seen before where it looks like a surge of bubbles up from the bottom, but then it stopped. There were never any bubbles into the blow off tube and my half glass of sanitiser.
I thought it might be because the room is too cold. It's a fair bit cooler now in the UK than three months ago, but my stick-on thermometer says 68f which I think should be ok? I am unsure of the accuracy and I still wonder if it's temperature related as the room does feel cool.
I did wonder if the yeast might have died as it was out of the fridge all day when it arrived the day before my brewing.
So last night (Tuesday) I pitched another entire pouch of WHC yeast. It's now been over 24 hours since then (and 4 days since the brew) and there is still no obvious fermentation action at all. The second yeast was manufactured in May 2020 so I do worry also that it's dead.
My two choices now to get a demijohn heater and/or to pitch a third packet of yeast. This time I was thinking of using some dried yeast I've had unopened in the fridge for a few months.
My recipe was
900g Maris Otter
100g Torrified Wheat
150 Malted Oats
15m into the boil I added 21g of grapefruit peel I'd been soaking in vodka. ( I think I rinsed off the vodka but I can't remember). And I also added 11g mosaic in the whirlpool and 11g more peel.
I would be grateful to hear if anyone has any views as to what might have happened please.
Many thanks
Jonny