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how important is it to get chlorine out of water before using ? i didnt used hot water to disolve sugar added oatmeal small amount and yeast it bubbled good for a day then quit or went extreamly slow nopt sure if i was expecting it to bubblle for a few days before slowing or stopping was wrong or if this is normal i used 4 kg sugar and 5 gallons of watter approx and two tbls of baker yeast . i added more yeast after a couple days and it bubbled again rite away but niot for long again? what should i do chalk it up as a learnig curve or is it normal or if not what to do thanks for any info

It is fairly important but probably not your problem. It evaporated after 24 hours. What kind of nutrients are you using? Whats the temp?

How much oatmeal? Temps?

Oops, overlooked the oatmeal part. Good catch PP

it is around 68 degrees and i just used one of those little packs that do one serving

Temp is way to low. It needs to be up around 80 deg f.

And one single serve package. Isn't enough. Usually for a 5 gal batch you would want a 4" layer of grains for a sugarhead.

Raise the temp up. And pray it works out with such little amount of grains.

When its done. Go to the tried and true recipe section. And find a good recipe to use.

thanks for the info if i dont raise the temps will it still work just take longer or is it a must to have around 80?

Pilsner9 wrote:thanks for the info if i dont raise the temps will it still work just take longer or is it a must to have around 80?

When a Master like Prairiepiss gives you advice such as the temps being too low...why would you ask a question such as this? If he told me I needed to stand over my ferment and piss in the bucket 3 times a day...I'd do it and prolly like that pissy likker I was drinking...

Pilsner9 wrote:thanks for the info if i dont raise the temps will it still work just take longer or is it a must to have around 80?

It might but it will take a loooong time. More than likely it will stall out though and not work at all.

Bakers yeast likes warmer temps like Piss said. 75f will work and 80f will work even better. Anything much below 70f and you are going to have a slow or stalled ferment.

If ya got anymore of the oatmeal packets dump em in and hope for the best. Then take Mr. Piss' advice and go to the tried and true.

thanks guys i will take all advice given