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Hey Greg, if you have a pH meter, in the future, take a reading of your gravity sample. It should be somewhere in the 4.9-5.2 range depending on your mash pH and activity in the boil kettle. Then after pitching, say 12-24 hours, you should note a drop to below 4.6/4.5. The yeast reduce the pH to their optimal range during lag and replication. It is the most reliable sign of active pitch before high krausen shows.
Posted 34 days ago.
I do have a pH meter and will keep that one in mind the next time I have a slow start to fermentation. Have you ever done an article on pH of wort/fermenting beer/finished beer? Those values or guidelines would be something I'd find helpful.
Posted 34 days ago.
The steep pH drop is indeed the best sign.
I try to pitch my starters at high Krauesen, if for some reason I have to put them in the fridge, the first thing on brew day is get them out, decant, warm up and add fresh (DME) wort and put it on the stirrplate. When finished brewing the yeast is up and running again, ready to pitch.
Posted 34 days ago.
I did take it out of the fridge, decant, and then added a liter of boiled/cooled wort to the flask and put it on the stir plate for 1.5 hours during the boil.
G
Posted 34 days ago.
Should do the trick, :(
Posted 34 days ago.
72 hours and full krausen.
Never had to wait that long.....
Thanks folks!
Posted 34 days ago.
All's well that ends... something.
Posted 34 days ago.