Hey everyone,
I introduced my Boss to BIAB last week, and cooked up this recipe...
FES Stout
9L Batch
Pale Malt - 68%
Flaked Barley - 10%
Amber Malt - 4%
Chocolate Malt - 6%
Roasted Barley - 6%
Carafa 3 - 3%
Black Malt - 3%
60g POR @ 60MINS
Nottingham Ale Yeast
Mash @ 66Deg for 1 hour
OG 1058 (missed estimated OG by about 6-8 points)
So we brewed it on Wednesday night, no chilled in the pot and poured into the fermenter on Thursday night...
Everything went well during the brew, the only thing that we did wrong was use an uncalibrated meat thermometer as we couldnt find the candy thermometer... it wasnt very accurate as it only had increments every 8-10 degreesC...
So, after 5 days there was no sign of fermentation starting... hydrometer reading confirmed this.... The bloke i got the yeast from said that there had been a recall on this particular batch but had no complaints from his other clients about it, so i took it knowing this....
I figured that the yeast must of been a dud, so we bought more from another supplier and pitched 4 days ago.... and STILL no activity.. and the hydro still reads the same last thursday when we first pitched (7 days ago now)
I have just about given up hope on this batch now , but wont chuck until i hear all your words of wisdom
If you need any more info just ask and try answer as best i can... otherwise... HELP!!
Any ideas? I thought the yeast was the problem
Fermentation not Started
Post #1 made 13 years ago
"I like beer. On occasion, I will even drink beer to celebrate a major event such as the fall of Communism or the fact that the refrigerator is still working.” – Dave Berry