Sorry, its another "my brew isn't bubbling, what do I do" thread, but... what should I do.
I haven't done many brews and decide to step up a little with this one. I grabbed a recipe for a LCPA clone (or similar) from this site or another which consists of
Coopers Traditional Draught Can
1.5kg Light Malt Extra Can
300g Dex
2 x 12g Cascade Hops (in coffee mug of boiling water for 10 min)
American Ale Yeast.
I followed the standard kit n kilo process, fermentables in fermenter, add boiling water to disolve. Top up to 23L mark with cold water. Sprinkle yeast then placed in brew fridge set to 18 deg.
The brew was put together in a rush about 36hrs ago. I took a hydrometer reading which showed no change and peered through the lid with a torch and there is no sign of activity on the surface (no yeast cake, just a clear surface).
So, are any of the following items cause for concern at brewing stage:
1) While brewing, my other half started preparing dinner in the same room including cutting onions. The onion smell (and therefore particles) were in the air during the brewing process. (Until they were overpowered by the cascade hops )
2) When topping the brew up to the 23L mark, I placed the fermenter on the floor about 1m below the cold tap outlet. The resulting water stream caused excessive air into the brew therefore a fairly thick head appeared on the brew. I didn't wait for it to go away before sprinkling the ale yeast (dry) onto the top of the foamy head.
3) I also noticed after adding the yeast that the wort was still up around 30 degrees C when the yeast was added.
Any suggestions? Make a yeast starter and re-pitch perhaps? I've already boosted the temperature a little (22 deg) to see if that makes a difference.
Any advice welcome.
I haven't done many brews and decide to step up a little with this one. I grabbed a recipe for a LCPA clone (or similar) from this site or another which consists of
Coopers Traditional Draught Can
1.5kg Light Malt Extra Can
300g Dex
2 x 12g Cascade Hops (in coffee mug of boiling water for 10 min)
American Ale Yeast.
I followed the standard kit n kilo process, fermentables in fermenter, add boiling water to disolve. Top up to 23L mark with cold water. Sprinkle yeast then placed in brew fridge set to 18 deg.
The brew was put together in a rush about 36hrs ago. I took a hydrometer reading which showed no change and peered through the lid with a torch and there is no sign of activity on the surface (no yeast cake, just a clear surface).
So, are any of the following items cause for concern at brewing stage:
1) While brewing, my other half started preparing dinner in the same room including cutting onions. The onion smell (and therefore particles) were in the air during the brewing process. (Until they were overpowered by the cascade hops )
2) When topping the brew up to the 23L mark, I placed the fermenter on the floor about 1m below the cold tap outlet. The resulting water stream caused excessive air into the brew therefore a fairly thick head appeared on the brew. I didn't wait for it to go away before sprinkling the ale yeast (dry) onto the top of the foamy head.
3) I also noticed after adding the yeast that the wort was still up around 30 degrees C when the yeast was added.
Any suggestions? Make a yeast starter and re-pitch perhaps? I've already boosted the temperature a little (22 deg) to see if that makes a difference.
Any advice welcome.