[COHO] Unsanitary carboy

[Tim Howe]

On Mon, 30 Apr 2007 08:27:44 -0700
"Paul DeLeone" <lionden_1 at hotmail.com> wrote:

> 
> good arguement for starters and pitchable yeast counts. the longer the 
> yeasty take hold the better the chance of infection. sounds like a roll of 
> the dice. let it ride and see what turns out. maybe there is a batch of wide 
> yeast floating around and you have the next great 
> culture...................probly not, but good luck with it

	It's been 36 hours and I have no yeast activity at all.  I'm thinking that vial of yeast hasn't survived storage in my fridge and a trip over the pass...  Odd, since the other vial I had did survive.  This is a much less common variety, so it may have sat at the brew shop a long time first...

	IN any event, I think that half of the batch may be a wash.  I have unclean carboy and slow yeast to contend with.  Slow yeast alone has been a very bad situation for me in the past.

	I'm comforted by the fact my last batch came out amazing.

--TimH