Originally Posted by Dartgod:
Not yet. Last time I checked was before work, around 7 a.m. At that point it had been about 17 hours. Should I be concerned?
No, I don't think so. I've had them take more than 24 hours to get going. If it's still not going when you get home you might want to shake the bucket a little. This can help spur things on. My chocolate stout was a bit slow and shaking the shit out of the carboy was the cure. [Reply]
Originally Posted by JimNasium:
Extracts with grains and I have one mini-mash under my belt. I'm putting together all of the equipment for all-grain right now and should be ready for my first batch in the Spring.
I’ve done a “mini mash” also and it pretty much convinced me that all grain brewing is a little too involved for me.
I prefer the extract kits with some grains added for steeping, gives if a fresher taste IMO. [Reply]
Originally Posted by Radar Chief:
I’ve done a “mini mash” also and it pretty much convinced me that all grain brewing is a little too involved for me.
I prefer the extract kits with some grains added for steeping, gives if a fresher taste IMO.
I'm going to give it a shot and it shouldn't take too much more equipment. I also have plenty of buddies who brew so if it doesn't suit me I can dump the equipment on them. I doubt that I'll do it all the time because of the time involved but I must admit that the idea of turning grain into beer all by myself is appealing. [Reply]
Originally Posted by JimNasium:
I'm going to give it a shot and it shouldn't take too much more equipment. I also have plenty of buddies who brew so if it doesn't suit me I can dump the equipment on them. I doubt that I'll do it all the time because of the time involved but I must admit that the idea of turning grain into beer all by myself is appealing.
OK, I'm starting to worry a bit. Came home from work and no action yet. It's been about 29 hours since I pitched the yeast. I just took the wort's temp, its at 62 degrees. I had moved the fermentor to a cooler room last night because I pitched the yeast at 76 degrees and I wanted it to cool down a bit. I just moved it back to a warmer room and swirled the wort around pretty vigorously.
Any ideas or am I going to have to throw some more yeast in? I still have a package of dry yeast here. [Reply]
Originally Posted by Dartgod:
OK, I'm starting to worry a bit. Came home from work and no action yet. It's been about 29 hours since I pitched the yeast. I just took the wort's temp, its at 62 degrees. I had moved the fermentor to a cooler room last night because I pitched the yeast at 76 degrees and I wanted it to cool down a bit. I just moved it back to a warmer room and swirled the wort around pretty vigorously.
Any ideas or am I going to have to throw some more yeast in? I still have a package of dry yeast here.
Relax and have a homebrew. That 62 degrees just slowed your activity is all. Give it another 24 hours before you pitch the dry stuff. [Reply]
Originally Posted by Dartgod:
I don't have any home brew. But I would like to, if this thing would ever take off!! LOL
Sorry. I couldn't resist. I really don't think you are in trouble. I hovered over my first batch like it was my first born child......and then I drank it way too fast when it was done. There's nothing better than drinking that first bottle of beer that YOU brewed. I'll be waiting for a review. :-) [Reply]
Still nothing this morning. I'm starting to get very discouraged. I guess I'll throw in another package of yeast if it's not happeneing when I get home tonight? [Reply]
