I made a 5 gallon batch last night of a recipe called Chocolate Marzen.
Amber extract grains and chocolate bars etc etc...
My problem is the yeast.
I normally use one that you smack and let sit for 3 hrs prior to pitching but I hadn't made beer in over a year and forgot to do so until 1 hour before I had to pitch.
I smacked it let it sit as long as I could.
I then noticed on the package it said to smack it, let it sit then make a starter for it and have that sit 2 days before pitching.
I had grabbed a yeast I don't think I normally use. Neadless to say I didn't know what else to do so I cooled the Wort to 65 and just pitched it anyhow.
the yeast pack wasnt puffed quite as much as I wanted but it was late at night and I didnt know what else to do.
So as of today. ( It has been almost 22 hours ) There is no sign it is even started working yet.
Is there anything I can do now that might get the thing activating?
Please Help. I had friends over while making it and they helped me out so if it goes bad they will be sooo bummed!
Thanks guys!
Rich!!
Made a 5 gallon batch last night and no progress.Yeast prob?
Moderator: slothrob
It's too early to worry, but if the pack swelled, the yeast should be fine. Even if it didn't swell, with an underpitch, it may take a while before you see activity.
You said this is a Marzen. Typically these are made with lager yeast. If you continue to make lagers, you should start making big starters, then fermenting down around 50
You said this is a Marzen. Typically these are made with lager yeast. If you continue to make lagers, you should start making big starters, then fermenting down around 50
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