On January 12, I made up a 3 gallon batch of Cyser BOMM using Lallemand Abbaye yeast. Just scaled up by 3X the 1 gallon Cyser BOMM recipe and used Abbaye yeast instead of Wyeast 1388. Have successfully made a 1 gallon Abbaye Cyser BOMM previously.
The O.G. was 1.092. Rehydrated yeast using Go Ferm protocol. Room temperature = 65 F
Degassed every day.
1/13 S.G. = 1.092
1/14 1.092
1/15 1.086
1/16 1.086
This appears to be a failure to start fermentation. EDIT - can see a small amount of CO2 generation (bubbles rising to the top).
Is it time to pitch another packet of Abbaye yeast? Should I just use the Lallemand Abbaye yeast rehydration instructions this time?
The O.G. was 1.092. Rehydrated yeast using Go Ferm protocol. Room temperature = 65 F
Degassed every day.
1/13 S.G. = 1.092
1/14 1.092
1/15 1.086
1/16 1.086
This appears to be a failure to start fermentation. EDIT - can see a small amount of CO2 generation (bubbles rising to the top).
Is it time to pitch another packet of Abbaye yeast? Should I just use the Lallemand Abbaye yeast rehydration instructions this time?
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