First, I used a newly crafted, unwashed immersion chiller in the brew. Fears of copper factory germs arise. Quelled by online brewing community who say go ahead, but your beer
2.) The case of no fermentation. Sun Jun 07, 2009 11:46 am
I was trying to make a an all extract Berliner Weisse. 3.3 lbs light LME and 3.3 lbs wheat LME. After cooling to 85°F I pitched 90 ml of Wyeast lactobacillus and gave it a ~ 12 hour head start and then I pitched some K-97. After 24 hours I saw no airlock activity and then proceeded to the check the gravity, no change. So then I thought, well since there has been no activity why not aerate again? I did. 3 days later, no activity, no gravity change figuring all is already lost (a second time with this batch) I pitched some S-04. Here I am, no fermentation. However, I tasted no pennies in the the samples I pulled for checking the gravity.
3. Wed Jun 10, 2009 11:20 pm
Timeline:
5/31/09 - Beer Brewed. 90ML Lactobacillus pitched.
6/1/09 - K97 pitched. Didn't check gravity until now (1.036)
6/3/09 - no airlock activity, no change in gravity. Aerate with aquarium pump.
6/4/09 - Still no activity, freak out, pitched S-04
6/5/09 - no activity, add some yeast nutrient
6/7/09 - Airlock activity.
6/9/09 - No airlock activity, gravity 1.012, after taking sample - more airlock activity.
Did not taste like pennies.
4. I bottled this 6/25/09. OG was 1.036 and final was ... well I added the priming sugar before I could get the sample, but since it was 1.012 a while back I was comfortable with that. I also added a pint starter of more lactobacillus and a sachet of Lalvin #EC-1118 Champagne Wine Yeast for good measure. After it carbs up I'll let you all know if its coppery, good, bad, etc.
