Re: No bubbling, PH problem?
- --- In firstname.lastname@example.org, "tyler_97355" <kd7enm@...>
> I made a sugar wash last weekend using my normal recipe: 10lb
> gallons water, 3 tablespoons lemon juice, 1oz bread yeast. Ichecked
> it a few days ago, and there seems to be no fermentationhappening. It
> is around room temp at 67f. I also used 5 teaspoons of yeastnutrient
> (1 tsp per gallon according to the directions of the package).What i
> am wondering is if the yeast nutrient dropped the PH even more,making
> it too acidic. I am using well water which is "hard" water. I haveno
> way to test the PH of the wash right now. I think i might justpitch
> some new hydrated yeast and see what happens. Anyone have anyideas?
> This is the first stuck ferment that I have ever had.Dead yeast. Repitch with rehydrated yeast. Make sure it's frothing,
use a bit of your mash in the starter, but cut it 50/50 with warm
water). DON'T use the yeast you used before. Get new stuff.