Triple the Yeast NOT = Belgian Trippel

Time til fermentation onset is said to be anywhere from a couple hours to 14 or so.

With our old yeast problem, you can bet I was paying pretty good attention to our fermentor, just hoping to see some movement. 14 hours came and gone...nothing :( Even a full 24 hours passed....oh noes...nothing.

I had fully written this beer, our only 2nd brew, off as a failure...until...

About 30-45 hours post pitching of the yeast, IT MOVED. "It's alive...!

I must say, it was a huge relief, but I still had so much doubt to it every becoming a good beer. Would the wort be ruined or moldy or [insert problem here]?

I brought my expired yeast vial to MORE BEER (our local brewery store) and spoke with the brewoligists there. First I notified them that all the rest of their Trappist yeast had expired too. But oddly enough, they werent that concerned. The resident brewmaster let me know, that our Belgium baby has started and therfore should be ok. He gave me the rest of the expired yeast as a consoloation prize and told me to toss them in there to add more yeast cells.

That's right ladies and gentlemen. THREE yeast a yeasting!! (Two turtle doves and a belgium fermenting, hells yaaaah)

Added the extras and it seemed to increase the speed at which the yeast was fermenting the sweet sugary wort. This is all good news.

But will the belgium baby be ok in the end? All I know is that, when I can, I will start doing Yeast starters before I pitch any yeast. (more on Yeast Starters later). I will also learn to open my eyes

and analyze my goods before purchase. That alone would have saved me all this stress and worry.

Lessons Learned.=, Knowing =1/2 battle, etc etc etc