Hi,
Yesterday morning I brewed "Dave's Belgian Ale" from a recipe in "The Homebrew Survival Guide For Beginners" by Colin Penrose.
Everything mostly went to plan, except that it somehow took 4 hours ... but I guess Saturday mornings are like that. Anyway, I took a peek under the blanket this morning. I expected to see a lovely foamy krausen - but it was just flat. "WTF!" I exclaimed, scratching my head.
The yeast I used was a fresh one where you slap the pack to activate it. I did so, and then it sat in the sun (inside its foil pack) for a couple of hours. During this time the pack did expand as per the instructions, so I assume the yeast was OK.
The wort was chilled for about 45 minutes in ice-water to bring it down to a little below room temperature. I guess about 20C. It definitely was not anything approaching too-hot.
So what do I do?? Be more patient? Add more yeast?
I've never made a Belgian-style beer before - is it slower to start?
Any advice would be very much appreciated.
thanks,
-Hardii
Yesterday morning I brewed "Dave's Belgian Ale" from a recipe in "The Homebrew Survival Guide For Beginners" by Colin Penrose.
Everything mostly went to plan, except that it somehow took 4 hours ... but I guess Saturday mornings are like that. Anyway, I took a peek under the blanket this morning. I expected to see a lovely foamy krausen - but it was just flat. "WTF!" I exclaimed, scratching my head.
The yeast I used was a fresh one where you slap the pack to activate it. I did so, and then it sat in the sun (inside its foil pack) for a couple of hours. During this time the pack did expand as per the instructions, so I assume the yeast was OK.
The wort was chilled for about 45 minutes in ice-water to bring it down to a little below room temperature. I guess about 20C. It definitely was not anything approaching too-hot.
So what do I do?? Be more patient? Add more yeast?
I've never made a Belgian-style beer before - is it slower to start?
Any advice would be very much appreciated.
thanks,
-Hardii