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Old 04-20-2008, 01:02 PM   #1
DaleJ
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Default Venting due to lack of venting

Just need a place to go: Arghhhhh

I'm usually a very patient person, and am very patient in my brewing process.
Except for one area: Yeast Lag.

I get all ninny if I don't see a quick start.

I generally do a starter, and the porter I did a few weeks ago had airlock activity in about 3-4 hours.

Did something different yesterday. Got 2 vials of White Labs WLP001 on Friday, took it out of the fridge about 8AM Saturday, did the shaking-burping thing throughout the day, and pitched into 68F/1.050 wort about 3:30PM.
Now here it is 9AM Sunday and still not activity.
I figured with 2 vials I didn't need a starter.

So, I say: Arghhhhhhhh

Anyway, I feel better now.

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Old 04-20-2008, 03:01 PM   #2
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Did you look at the use before date? If it is older then a starter is a must do as there are not enough viable yeast to do the job. This is especially true if the wort is above 50 points. I also pitch 75 F yeast into 80 F wort as this helps them to get going and then I slowly lower to fermentation temperature.

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Old 04-20-2008, 03:08 PM   #3
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The Use By date is Aug 12, 08.
If I remember correctly, WL dates their stuff about 4 months from when they produce it. So it was maybe about a week old, at worst maybe a month. So it's good from that standpoint.

I've always pitched at ferm temps and it's been working great.

I'm contemplating sticking a heating pad under it to get it up to 70-72 though.

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  • I've overcome my fear of wheat; but I'm still skittish around barley.-Mr. Carlin
  • What doesn't kill you makes you stronger; however, not everyone makes it into the second category.
  • If you're not part of the solution, you're part of the precipitate.
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Old 04-20-2008, 03:50 PM   #4
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Lag time is lag time...it doesn't matter how much yeast you pitch...it won't cut the time in half by doubling the yeast size...

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Old 04-20-2008, 04:37 PM   #5
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I don't believe that at all bill. Pitching more yeast always shortens the lag in my experience. Even if you look at some of my youtube experiments, you'll see the overpitched samples take off way sooner.

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Old 04-20-2008, 05:18 PM   #6
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You know that a short lag time isn't good right? You want the yeast to go through a healthy initial phase of reproduction.

Listen to some of The Brewing Network podcasts with the White Bros. If I recall correctly, you're shooting for around 8-12 hours.

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Old 04-20-2008, 05:28 PM   #7
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That is true if you're pitching a cell count that has to reproduce for a full fermentation which is the case when you pitch two vial of liquid yeast. When you're pitching on a yeast cake or using a huge starter, it's going to take off pretty quickly even if you've oxygenated.

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Old 04-20-2008, 06:07 PM   #8
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Quantity of yeast does affect lag, along with other aspects.

Two vials should have been equal to one vial in a 1L starter.

Either way, it met the "adequate" volume based on the Mr Malty calculator.
And I was at 18+ hrs with no activity.

I've boosted the temp to 70F over the past several hours and am now seeing a little bit of airlock activity.

Told ya I was a ninny.

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---------------------------------------------------------------------
  • I've overcome my fear of wheat; but I'm still skittish around barley.-Mr. Carlin
  • What doesn't kill you makes you stronger; however, not everyone makes it into the second category.
  • If you're not part of the solution, you're part of the precipitate.
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Old 04-20-2008, 06:29 PM   #9
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When I re-pitch WLP001 from the last brew at 80 F it takes off in 4 hours or sooner. WLP001 is a great yeast and is used by a lot of micro brewers.

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Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor


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Old 04-20-2008, 06:35 PM   #10
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It is a great yeast.

I easily ferment 1.04x beers @ 65F with it.

Next time no short cut.

Say, can the WL vials be reused (sterilized, of course) to make slants or freeze yeast?

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---------------------------------------------------------------------
  • I've overcome my fear of wheat; but I'm still skittish around barley.-Mr. Carlin
  • What doesn't kill you makes you stronger; however, not everyone makes it into the second category.
  • If you're not part of the solution, you're part of the precipitate.
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