I had come up with this awesome recipe for a Belgian dubbel, bought a 17 ounce hockey puck-looking lump of palm sugar from the Asian grocery store, and cultured yeast from a bottle of Chimay Red. I thought everything was good, brewed it up on Monday without incident, and pitched what I thought was an active starter (with about .5 inch or more of slurry at the bottom of my flask) at 64 degrees. I had this idea after reading on various forums that I should pitch around there and then just let the temps go up, so I pitched at 64 exactly and left the primary in an upstairs closet which would be warmer than downstairs (where I usually ferment).
Monday night - nothing
Tuesday morning - nothing, swirled it good
Tuesday night - nothing, swirled (starting to get nervous)
Wednesday morning - nothing (freaking out)
Wednesday night - nothing
Wednesday night I went and bought a smack pack of 1214, went home, and turned on the space heater for a few hours and swirled every 20 minutes or so. I pumped it up to about 68 and then at about 9 I decided to activate the smack pack. At 10 I pitched it, even though it wasn't swelled up too much, and added 2 tiny drops of olive oil as I poured it in.
Thursday morning - nothing
Thursday after work - nothing - so I turned on the space heater again and finally said F this and pitched a pack of Munton's Gold dry yeast that I had sitting around. As of this morning, it's just starting to throw tiny amounts of CO2 after I swirl.
I refuse to give up on this batch! So does anybody care to place bets?
- Will this make beer?
- Will it taste like dirty water?
In other news, the Hopslam will be brewed tomorrow!