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Stupid Enginnering degree I have :? , I might as well have lived under a rock for the last 10 years, I have learned nothing!! :( IMHO we engineers go to uni to grab some common sense yet some of us ( me) never get it!!!

............... I have theorized sensesly about the lack of bubbles.....only to ...

bloody thing is still just way too slow!!!!! I am moving house in 12 days!!!! FARRRRRRRRRRRRRK no bubbles, OK there is a leak... but Krausen not getting any thicker and SG dropping about 0.002 a week! after 10 days already, it started at 1036 now is bloody 1028,

next challenge: how on earth am i ...

Maybe next time you should make a liquid starter with the dry yeast to be safe?

I did!!!!!! :roll: it was bubbling like no tomorrow on the starter but once I added it to the wort, kaput, niltch, nada, ziltch, niente....

my last bet is: the bloody thing is fermenting slowly, plus there must be a ...

I have a coopers stout kit can at home laying around, I was wondering whether can I do some sort of porter- dark lager kinda thing with the stout can plus a lager yeast......or any yeast that works happy, at say 9-15 degrees? it is cold here in Vic...... is that a silly idea?

Sorry that may have sounded a bit rude. The reason I think it is an air leak is that even at 12 C with all that Dex there should be something happening!

I know!! :shock: I have checked everything, I am almost totally certain is not an air leak... honest, I though it was a leak but I am now ...

70 hours, some krausen, condensation and trub but:

NO FARKEN BUBBLES!!

So, yes it is fermenting but at a bloody slow pace........ ( it is 10 degrees here in Geelong)

I moving to my new house in 19 days, there is no way this thing will be finished by then ( dry enzyme, takes longer as well ...

I put down a Mexican Cerveza with dry enzyme/Saf-23 on Wednesday afternoon. My brewing temp is around 10 - 12 degrees. It started bubbling slowly tonight (after 48 hours). I intend to leave it in primary for 2-3 weeks (I don't rack), before bottling.

My advice is don't worry if it doesn't start ...

give it another day, i bet it'll kick in fine. what's the recipe? what OG?

It is my Cerveza Mexicana Extra Seca! :)

450 g dex,
225 g LDME,
225 g Corn Syrup,
12 grams casade steeped
dry enzyme :twisted:

OG 1036

(hoping for FG to be 1002 allowing for the ezime to lower it a lot)

That is ...

AWMAWGAWD! I pitched the yeast last night, for my new brew........24 hours now and still nothing happens! 12 degrees, perfect temp, and still nothing happens!!!

does the dry enzyme makes S23 sluggish?

what is normal?

all my previous brews it kicks in within 12 hours, even the 34/70 kicked in nice ...

rwh wrote:http://www.grainandgrape.com.au
http://www.craftbrewer.com.au (mail order)

Thanks mate

Considering you have 3kg of malt and grains, I'd go for 21L. This is one area where I think a hydrometer's really helpful - I used to fill to my 23L mark in the fermenter and wonder why some beers tasted malty yet others were thin. If you aim for a decent starting gravity - eg, 1.045 or thereabouts ...

I am in the quest for a rooftop redlager but my HBS in Geelong doesnt store Melanoidin malt, does anyone know where in geelong or Melbourne can I find it?

Thanks,

Juan

Thanks rwh, you really are a star......

again, keeping with the silly questions:

Steeped: add them at the end of your boil.

as in bringing them to the boil then turn the heat off, put the lid on, let them rest for 10 minutes, strain them and then add them?

Dry: add them either to primary ...

OK Senseis, I am going to give this one a whirl:

(Rooftop lager clon by gregb)
Coopers Draught kit.
1Kg Ultrabrew (500g LDME,250 Dextrose, 250g Maltodrextrin)
150gm Crystal (145L) grain
150gm Melanoidin grain
24gm Hallertauer Steeped
12gm Hallertauer Dry.

Don't know how to mash so I will ...

mobydick wrote:Cervecero - please don't cross-post. We end up with two threads of the same topic. Good question though, and as I haven't done a lager yet, I'm interested.

Thanks for the tip, I just deleted it.

Thanks Chris that was very helpful....

http://www.howtobrew.com/section1/chapter10-4.html

Some brewers pitch their yeast when the wort is warmer and slowly lower the temperature of the whole fermenter gradually over the course of several days until they have reached the optimum temperature for their yeast strain. This method works ...

.deleted. moved as a new topic, Is it worth to Dyacetil rest?

any other ideas? contributions?