After five days and many sleepless nights, I finally see bubbles in the airlock! Vigorous bubbles! This must be some slow activating yeast. I took a hydrometer reading this morning and I don’t think it budged from its initial reading. But when I got home from work, the airlock was hopin’.
I didn’t mention in my initial post on the Grand Cru, but much of my trepidation was caused by the fact that I could not get my wort to cool fast enough before I had to leave my house Saturday morning. I think the wort was around 37 degrees Celsius after nearly an hour and a half, and that was with it sitting in a pale of ice. (It should be around 23 degrees Celsius when you pitch (add – fancy brewing term) the yeast. I was very worried that I had killed all the yeast by putting in the warm wort.
However, a valuable thought came to me through this. Since I don’t have a wort chiller, refrigerate the water I use to brew the beer! Sometimes I am amazed I’ve made it this long in the world.
But now I can enjoy my sister’s great day in peace, knowing that there is hope for my brew!
Welcome to the blogsphere. I’m looking forward to learning about your brewing adventures.
Thanks for sharing…..