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Author Topic: Wyeast 2112  (Read 15077 times)

Offline tschmidlin

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Re: Wyeast 2112
« Reply #15 on: April 16, 2011, 12:49:32 pm »
Quote from: theantipunk on April 16, 2011, 11:49:07 am
"Let us not forget that this is not the first troubling thing to come from Canada..." "Now now, the Canadian government has apologized for Bryan Adams on many occasions>"
They're not even a real country anyway. ;)
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Tom Schmidlin

Offline jamminbrew

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Re: Wyeast 2112
« Reply #16 on: April 16, 2011, 12:51:04 pm »
Quote from: tschmidlin on April 16, 2011, 12:49:32 pm
Quote from: theantipunk on April 16, 2011, 11:49:07 am
"Let us not forget that this is not the first troubling thing to come from Canada..." "Now now, the Canadian government has apologized for Bryan Adams on many occasions>"
They're not even a real country anyway. ;)
+1!!!  awesome
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In caelo cerivisiae nil, hic igitur bibimus.

Offline tschmidlin

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Re: Wyeast 2112
« Reply #17 on: April 16, 2011, 01:22:52 pm »
Quote from: theantipunk on April 16, 2011, 12:51:04 pm
Quote from: tschmidlin on April 16, 2011, 12:49:32 pm
Quote from: theantipunk on April 16, 2011, 11:49:07 am
"Let us not forget that this is not the first troubling thing to come from Canada..." "Now now, the Canadian government has apologized for Bryan Adams on many occasions>"
They're not even a real country anyway. ;)
+1!!!  awesome
This one is my favorite ;D
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Tom Schmidlin

Offline punatic

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Re: Wyeast 2112
« Reply #18 on: April 16, 2011, 01:27:57 pm »
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Offline Will's Swill

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Re: Wyeast 2112
« Reply #19 on: April 17, 2011, 08:30:50 am »
Canada is my favorite state.  Rush can lick my

What's that, dear?  No, I'm not on my beer thing again, I promise I'm working on taxes.
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Offline gmac

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Re: Wyeast 2112
« Reply #20 on: April 17, 2011, 09:46:21 am »
If I can just bring us back to the OP for a second, the beer is now 60 hours old and still no activity in the fermentation lock.  I opened the pail last night and there was a layer of foam on top with a very dark scum on top but that is probably hops residue since my hops screening isn't perfect.
This morning, some of the foam has subsided and there are still bubbles on the top but it's not very thick.
I guess something is happening in there so I'll leave it alone but I have yet to see any activity in the airlock which would make me think that this is an incredibly slow fermentation.  Even my lager is bubbling about twice an hour at 40 degrees.
The OG was 1.044, the fermentation temp is roughly 62 degrees. 

Is this slow fermentation normal when underpitching?  Like I said, I thought visually I had lots of yeast sediment in the starter but maybe it wasn't viable.

Now I am beginning to worry...
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Offline punatic

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Re: Wyeast 2112
« Reply #21 on: April 17, 2011, 01:21:33 pm »
The foaming you describe sounds like fermentation.  Some plastic buckets have lids that do not seal completely.  Perhaps yours does not seal tight enough to allow pressure to build up and force CO2 out through the airlock. 

To be safe, can you pitch more yeast?
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Offline gordonstrong

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Re: Wyeast 2112
« Reply #22 on: April 17, 2011, 02:04:23 pm »
Actually, it does sort of sound like a lame seal on your bucket because it sounds like you have visual confirmation of fermentation.  What you described is what it looks like.  Stretch some saran wrap across the top and see if it starts bulging upward after a little bit.  Or just take a gravity reading and see if it's changed.  But part of this is troubleshooting your seals, I think.

Oh, and two more things.  Temples of Syrinx rocks and Neil Peart is God. http://www.youtube.com/watch?v=Sa0C5Uxpd3c
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Offline gmac

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Re: Wyeast 2112
« Reply #23 on: April 17, 2011, 02:37:36 pm »
I'm thinking maybe you are right on the seal.  There isn't even a rubber ring or anything on these lids.  They just snap on. I wasn't thrilled when I bought them but they were all I could find without an investment in glass.  I know that the gas will take the path of least resistance.
I'll try the saran wrap thing and see what happens.  Or, maybe I'll run a wrap of duct tape around the lid, see if that pushed gas out the airlock. 
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Offline tschmidlin

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Re: Wyeast 2112
« Reply #24 on: April 17, 2011, 03:01:07 pm »
Quote from: gordonstrong on April 17, 2011, 02:04:23 pm
Oh, and two more things.  Temples of Syrinx rocks and Neil Peart is God. http://www.youtube.com/watch?v=Sa0C5Uxpd3c
I like YYZ so much I named a computer after it.
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Tom Schmidlin

Offline chumley

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Re: Wyeast 2112
« Reply #25 on: April 17, 2011, 09:36:35 pm »
Quote from: tschmidlin on April 17, 2011, 03:01:07 pm
Quote from: gordonstrong on April 17, 2011, 02:04:23 pm
Oh, and two more things.  Temples of Syrinx rocks and Neil Peart is God. http://www.youtube.com/watch?v=Sa0C5Uxpd3c
I like YYZ so much I named a computer after it.

In my opinion, if you are naming your computer anything other than "you miserable %^&#$#@" you have a problem.
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Offline Beer Monger

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Re: Wyeast 2112
« Reply #26 on: April 18, 2011, 07:14:38 am »
Quote from: tschmidlin on April 17, 2011, 03:01:07 pm
Quote from: gordonstrong on April 17, 2011, 02:04:23 pm
Oh, and two more things.  Temples of Syrinx rocks and Neil Peart is God. http://www.youtube.com/watch?v=Sa0C5Uxpd3c
I like YYZ so much I named a computer after it.

Nice.  Great song too. 


So... how's that yeast goin'? 
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Offline Rhoobarb

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Re: Wyeast 2112
« Reply #27 on: April 18, 2011, 07:58:31 am »
Mine sat in the garage at ~55oF overnight, then (after ~17 hours) I moved it to an area that is ~60-62oF.  I got visual confirmation of fermentation ~3 hours after that.  So, ~20 hours for me.

And Canada gave us Neil Young.  'Nuff said.
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Offline Beer Monger

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Re: Wyeast 2112
« Reply #28 on: April 18, 2011, 08:25:36 am »
http://www.youtube.com/watch?v=OFs5l9K--7M&feature=related

Except for Rush, SCTV, The Kids in the Hall and a few other things... 

 ;D   lol

Oh, and by the way...

http://www.youtube.com/watch?v=Eubi9YI2dKE

;D 
« Last Edit: April 18, 2011, 08:27:40 am by Beer Monger »
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Offline gmac

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Re: Wyeast 2112
« Reply #29 on: April 18, 2011, 09:30:49 am »
Sigh....

How did this thread go off the rails so quickly?  Oh well, I work in the US so I learned a long time ago how to deal with Americans...

As for the yeast, it still seems very slow and sluggish.  Yesterday the krausen was gone and there were just a few bubbles on top, I'll probably take a gravity later today to see how much it has changed. 
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