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Irish Stout

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Posted 7/19/2010 7:23 AM

Supreme Being

Group: Forum Members
Active: 8/9/2010
Posts: 58

Just finished and cooled down my first Irish Stout. Ordered it with Dry yeast. Added the yeast to warm water as per directions and let it set for 15 minutes, then added it to the wort, now it's the next day and it has not started to bubble yet. Any one else tried this recipe? Is it a slow starter? If it fails, dare I add a teaspoon of bakers yeast?

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Posted 7/19/2010 1:04 PM

Supreme Being

Group: Forum Members
Active: Today @ 7:49 PM
Posts: 515

I wouldn't add bakers yeast. If there's nothing happening by 72 hours, I'd use another packet of dry ale yeast. You'll want to look in to see if there is any krausen forming, or better yet take a hydrometer reading to see if it has started fermenting. Just looking at bubbles in the airlock isn't that good a way to tell, because if the lid is loose, the air will escape there instead of the airlock.

spin

FBDU Executive Camel Washer

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Posted 7/20/2010 9:30 AM

Supreme Being

Group: Forum Members
Active: Today @ 4:50 PM
Posts: 64

Quote: I wouldn't add bakers yeast. If there's nothing happening by 72 hours, I'd use another packet of dry ale yeast. You'll want to look in to see if there is any krausen forming, or better yet take a hy...

Agreed!

If you have a plastic bucket as your primary, it can be easy to miss the viggorous fermentation. Just wait a few days and take a hydrometer reading.

Do Not add bakers yeast!

In the mean time, just kick back, relax, and have a home brew..or 6

Primary 1 - Hop Head Double IPA
Primary 2 - Plum Wine
Secondary 1 - Mike's Castle
Secondary 2 - Peach/Raspberry Wine
Secondary 3 - Strawberry Wine
Secondary 4 - Strawberry/Cherry Wine
Secondary 5 - Dandylion Wine
Bottled -Mike's Castle, Peach Wine, Peach/Raspberry Wine, Pear Wine, Watermellon Wine
Next Up - Summer Shandy, Pear Wine

"I would kill everyone in this room for a drop of sweet beer." -Homer Simpson

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Posted 7/20/2010 1:51 PM

Supreme Being

Group: Forum Members
Active: 8/9/2010
Posts: 58

Okay, but it never says as to waht the hydometer reading should be. Can you advise?

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Posted 7/20/2010 3:23 PM

Supreme Being

Group: Forum Members
Active: Today @ 6:10 AM
Posts: 183

Quote: Okay, but it never says as to waht the hydometer reading should be. Can you advise?

If you go to the MWS site, you can look up the pdf version of the brewing instructions for whatever kit you are brewing. The Irish Stout should have a starting grav. of 1.042-46 and a finishing grav. of 1.010-12. Hope that helps. Did you take an initial gravity reading pre-yeast pitch?
jbelokur

Primary: Empty
Secondary: Empty
Bottled: MW Oatmeal Stout, Modified MWS Vanilla Porte, Boundary Water Wheat
Keg: Maybe someday!
On Deck: Mild Brown Ale- Partial Mash Kit

FBDU Homebrew Bomb Disposal Unit

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Posted 7/21/2010 9:34 PM

Supreme Being

Group: Forum Members
Active: 8/9/2010
Posts: 58

my reading is 1.020 is that bad?

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Posted 7/21/2010 10:07 PM

Supreme Being

Group: Forum Members
Active: 8/29/2010
Posts: 55

Is that your current reading or the reading you got for the wort's OG?

-Pat

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Posted 7/21/2010 10:22 PM

Supreme Being

Group: Forum Members
Active: Today @ 11:29 AM
Posts: 1,503

It depends what your definition of warm is. The 90 degrees that most dry yeasts call for barely feels warm at all. I'll say tepid at the very most. I'd recommend using a sanitized Thermometer to check your water temp before rehydrating your yeast.

Primary - Robust Porter
Secondary - MT
Bottled - Dubbel, Red Ale, Kolsch, DIPA
On Deck - Beer

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Posted 7/22/2010 7:10 AM

Supreme Being

Group: Forum Members
Active: 8/9/2010
Posts: 58

The hydro reading I took is now, it's been almost a week. Going to leave it sit another two weeks, then see what the reading is. Thne probabbly try and bottle it.

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Posted 7/22/2010 9:51 AM

Supreme Being

Group: Forum Members
Active: 8/29/2010
Posts: 55

It sounds to me like the lid wasn't on tight. If air is escaping from around the lid then the airlock won't move.

-Pat

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