[COHO] Unsanitary carboy

[Paul DeLeone]

though slow and low pitchable yeast counts, there probably is some yeast 
activity,. have you been swirlling /stirring your yeats up into suspention. 
yeast will normal spent the first 24-48 hour multipling to convertion 
numbers before it attacks the ferm sugars. so low yeast count, those buggers 
are just making more right now.give it say 1 more day, take a reading if 
nothing or realy slow (og will/should have started to drop)and pitch another 
yeast on top


Stache

>From: Tim Howe <thowe at bendtel.net>
>Reply-To: Central Oregon Homebrewers <coho at lists.bendtel.net>
>To: coho at lists.bendtel.net
>Subject: Re: [COHO] Unsanitary carboy
>Date: Mon, 30 Apr 2007 08:38:19 -0700
>
>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
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