JP_BeerFan
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- Joined
- Apr 24, 2021
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After way too much time I'm finally fermenting some Honey... or I hope so.
1 gal batch, basic Tradional, BOMM recipe.
2.5lb Orange Blossom Honey (kinda went over..)
1.9 g Fermaid K
2.0 g Fermaid O
1.0 g K carbonate (decided to lower, using spring water with much more carbonate/dissolved minerals than Bray's Ozarka)
1 gallon water (actually, filling to >1gal, also contributing to higher grav)
1.110 o.g.
And... the obligatory Wyeast 1388. Here's the issue, pack was kept in fridge, not frozen, but is a few weeks over the "use by" date. So far, probably not a problem.
Let pack get to room temp, smacked, waited 2 hrs, and had a hard time deciding if any swelling was going on. Pitched not long after that, to a 68F must, (was cooling after I made it while waiting on the yeast) in a mini fridge controlled at 68F. Been about 20hrs now, not a trace of activity.
I have heard that yeasts can lag for a while. Trying not to worry yet, but wondering how common it is for a smack pack to look inactive, yet be "OK", as well as how long with no start before I just haul off and open something else. I do have a second smack pak of 1388, but am worried about how much flavor input would two paks in a one gallon batch have? And, was going to use that on another batch.
Have a small variety of dry yeasts I can eventually go to as well. So, how long before I should Kviek it?
1 gal batch, basic Tradional, BOMM recipe.
2.5lb Orange Blossom Honey (kinda went over..)
1.9 g Fermaid K
2.0 g Fermaid O
1.0 g K carbonate (decided to lower, using spring water with much more carbonate/dissolved minerals than Bray's Ozarka)
1 gallon water (actually, filling to >1gal, also contributing to higher grav)
1.110 o.g.
And... the obligatory Wyeast 1388. Here's the issue, pack was kept in fridge, not frozen, but is a few weeks over the "use by" date. So far, probably not a problem.
Let pack get to room temp, smacked, waited 2 hrs, and had a hard time deciding if any swelling was going on. Pitched not long after that, to a 68F must, (was cooling after I made it while waiting on the yeast) in a mini fridge controlled at 68F. Been about 20hrs now, not a trace of activity.
I have heard that yeasts can lag for a while. Trying not to worry yet, but wondering how common it is for a smack pack to look inactive, yet be "OK", as well as how long with no start before I just haul off and open something else. I do have a second smack pak of 1388, but am worried about how much flavor input would two paks in a one gallon batch have? And, was going to use that on another batch.
Have a small variety of dry yeasts I can eventually go to as well. So, how long before I should Kviek it?