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I've been having issues with my fermentations on mt 200L fermenters. I'm tearing down my whole process and starting from the top with hopefully a better more consistent process. I've been doing most of the steps just out of order or not on the same ferment.
Some of these are based on my specific circumstance but dont be afraid to comment if something is off.
Heres how i'm now doing it after some reading and help from the Pro corner. It has helped a great deal and exposed the issue I was having.
I've done two tests. one with creek water and one with city water using the above protocol.
one thing i did with the creek water was the accidental extra yeast addition. apparently this has a MAJOR effect on speed.
I didnt do that with the city water test at first. after 24 hours and a small move in SG i pitched and added another 300g and it took off! dropped .015 SG on one day.
I'm also adding nutrients incrementally which seems to be helping and adding sugar incrementally as well. (DAP showed up yesterday finally)
SO... my yeast is basically not growing or something and seems to be dependant on what i put in. however, I should point out that adding 600G of Lallemand's biofuel yeast at $26-30 aus with shipping raises my price per liter by $1 so it's a real problem. I'm actually far better off using bread yeast even when you balance against greater yield potential for the biofuel yeast.
my yeast doesnt seem to be propagating in spite of improved procedures. what can I fix?