Sugar wash not working HELP!!!

[Coyote]

I am not sure what I have done wrong
Help Please

2 gallons water heated to boiling
10.5 # white sugar Stirred until clear
1 6 oz can tomato paste
1 ground multi Vitamin
1 table spoon 20-20-20 fertilizer
1 Table spoon Citric acid

Added water to 6 gallons

cooled to 80 degrees
Starting SG at 1.083 adjusted for temp

1/4 cup brewers yeast on top dry

12 hours later
Nothing happening

Added pitched Red Star baking yeast this morning
Trying to get it going
Currently at 77 to 79 degrees on heating pads
No reaction after 4 hours even pushing down on the lid shows
no build up of co2

What did I do wrong?

[CletusDwight]

Not an expert on this but that starting SG looks awful high for me.
Suggest you make up some yeast in a starter bottle with some of your wort diluted at least 50%.
Get that going then add some more wort to it. (Get the yeast gradually used to the idea rather than just slamming into all that sugar)

[kiwistiller]

brewers yeast as in the dead stuff that's sold as a dietary supplement? or as in lager / ale yeast? If it's the former, that'll be the problem. the bakers should kick in soon, don't sweat it

[Coyote]

Kiwistiller:
Most likely the dead stuff as it was given to me by a friend, perhaps it will give the other yeast something to chew on

Thanks for you help I am seeing a very few burps coming now

I used about a 3/4 of a cup of pitched Red Star - should I go heavier than that?
Thank again

CletusDwight I will give that a try on the next batch
Thank you

[kiwistiller]

3/4 of a cup is heaps. it'll be fine.

The dead stuff will be good munchies for the live stuff I imagine it would work better if boiled up though like the yeast bomb in pugirum.

[rad14701]

Because of the low (not low to some, but low to me) pitching temperature it may take 12 - 24 hours for the yeast to kick in... Try aerating so the yeast definitely have enough oxygen for the multiplication phase... I generally pitch my yeast at or just below 95F... No yeast will die at 95F and pitched at that temperature all but turbo yeast will remain below the critical upper temperature where they will become stressed and die...

Aerate, wait, and keep us posted...

[Coyote]

Thanks Rad

I am having to run back and forth between the house and my new nearly completed
Brew House!
I was given a walk in cooler several years ago and have been working on getting it set up
Wired, heated, sound, lighting.
8' X 16' inside 8' tall
Enclosed fermentation room - temp controlled of course
Everything on rollers
Stainless steel counters and double sink
Lockable door. . .

Should be nice when finished

[LWTCS]

I am having to run back and forth between the house and my new nearly completed
Brew House!
I was given a walk in cooler several years ago and have been working on getting it set up
Wired, heated, sound, lighting.
8' X 16' inside 8' tall
Enclosed fermentation room - temp controlled of course
Everything on rollers
Stainless steel counters and double sink
Lockable door. . .

Should be nice when finished

Sugar wash not,,,,,,,what ever. Dude you better post some pics of your man cave (please).

[MuleKicker]

F&^**%ing brewers yeast! (the dead stuff that is) Gets you every time. I too have fallen victim to brewers yeast in my early days. Dietary supplement? I could think of alot better things to diet with than that. Phewy!

[blanikdog]

... I too have fallen victim to brewers yeast in my early days. ...

Yep, me too.

blanik

[trthskr4]

If you're running a gas rig in that cooler you better put some fresh air and exhaust air vents and fans in it or you'll be dead before you get to test your wares.

[MuleKicker]

... I too have fallen victim to brewers yeast in my early days. ...

Yep, me too.

blanik

blanik, bet you saw that big can of yeast and thought: "wow! what a deal!" I know I did...........

[Coyote]

trthskr4
Not running LP but using a 15 gallon keg set up on 2 - 1500 watt internal elements
Have not been set up for 220V power until now so I will change one out to a 2400/240
for faster heat up.

We do a lot of big game hunting and salmon fishing so everyone that has seen my new shack
readily assumes that I am finally getting around to building a cooler and cutting room.

One of my friends asked me why I had built the super insulated 3 foot deep room in the back, I told him
so I would be able to keep automotive paint and such from freezing. He thinks I am so smart! lol

Yesterday I completed my bucket rack on rollers - It will hold a total of 9, 8 gallon fermenters 3 on each
level. The other side of the warm room will hold a 2 barrel 55gallon stack (110 Gallon cap.) and still have room to roll
the still in behind closed doors when not in use.

One of my concerns that I have not addressed yet is the co2 production from the possible amount I could have working
is how I am going to vent off the co2 to the outside - without giving up my heat - or do I need to worry?

[blanikdog]

... I too have fallen victim to brewers yeast in my early days. ...

Yep, me too.

blanik

blanik, bet you saw that big can of yeast and thought: "wow! what a deal!" I know I did...........

Nah MK, not even that smart. The missus used to eat the stuff and I just stole some. Crime doesn't pay.

blanik

[Cornbread]

Because of the low (not low to some, but low to me) pitching temperature it may take 12 - 24 hours for the yeast to kick in... Try aerating so the yeast definitely have enough oxygen for the multiplication phase... I generally pitch my yeast at or just below 95F... No yeast will die at 95F and pitched at that temperature all but turbo yeast will remain below the critical upper temperature where they will become stressed and die...

Aerate, wait, and keep us posted...

GEEZ Dnderhead, If I had heard that from anybody but you, I would not have believed it....95º F............I know, I know, sprinkle on top and walk away..........................