Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Yeast Question
Reply
 
LinkBack Thread Tools
Old 02-05-2006, 03:39 PM   #1
oregonNate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Oregon, WI
Posts: 33
Default Yeast Question

So back in November I made a starter from WLP013 and when I was adding the starter to my wort, I poured some back into the original WL vial and stuck it back in the fridge. This left me with only a teaspoon of yeast slurry once it settled.

Three months later I added that vial to 500ml of 1.04 wort with yeast nutrient and put it on a stir plate. A couple days later I had a nice yeast cake in the bottom of the flask... so far, so good.

Then I can't brew so I end up leaving the starter out at room temperature for a week instead of putting it back in the fridge...don't ask me why, because I don't know...I was busy and didn't think of it.

I brewed yesterday and added the starter to 5 gallons of 1.056 wort assuming that it would probably be ok. Now it is 19 hours later and I have no signs of life. Am I worried for nothing? I've never had a starter take this long to start a normal gravity ale before.

Did leaving a starter at 65° temps for a week hurt it? It didn't smell funny, it had just a slight alcohol tinge to it.

__________________

--Nate


Coming up: Foreign Stout
Primary:
#13 Smokedbowl Porter
Secondary:
#12 Doppelbock (lagering)
Kegged:
#11 Ratebeer's Brown Ale Revisited
#10 Back-forty Barleywine (Aging)
Bottled:
#9 Amarillo IPA
#8 Christmas Abbey
#7 Pumpkin Abbey
#6 Robust Porter
#5 Blackberry Wheat
#4 Double White

oregonNate is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2006, 03:54 PM   #2
El Pistolero
Feedback Score: 0 reviews
 
El Pistolero's Avatar
Recipes 
 
Join Date: May 2005
Location: Houston, Baja Oklahoma
Posts: 3,598
Liked 13 Times on 13 Posts
Likes Given: 3

Default

It should be OK. After a week it was completely fermented out, and the yeast had gone dormant again, so they will take longer to start.

__________________

[/I] Up Next - Hobgoblin
After That - Czech Pilsner
Primary - Humboldt Hop Rod (4/24)
Primary - NOT Wheat AG SNCA (5/5)
Secondary -
Conditioning - SNCA Clone (3/3),

El Pistolero is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2006, 04:33 PM   #3
Sasquatch
Feedback Score: 0 reviews
 
Sasquatch's Avatar
Recipes 
 
Join Date: Jun 2005
Posts: 540
Default

Agreed... probably not dead, but dormant, so you've done something more akin to pitching dry yeast.

__________________

Primary: Lager

Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...

Bottled:
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)

Sasquatch is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2006, 04:54 PM   #4
oregonNate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Oregon, WI
Posts: 33
Default

Thanks for the replies, I sure hope it starts soon... I just raised the temp in the room from 60 to 70 in hopes that the warmth will help it out a little. I keep my house fairly cool in the winter here in Wisconsin and I've found that a 60-64 degree room will keep the fermentor at 68 or so after fermentation gets started.

__________________

--Nate


Coming up: Foreign Stout
Primary:
#13 Smokedbowl Porter
Secondary:
#12 Doppelbock (lagering)
Kegged:
#11 Ratebeer's Brown Ale Revisited
#10 Back-forty Barleywine (Aging)
Bottled:
#9 Amarillo IPA
#8 Christmas Abbey
#7 Pumpkin Abbey
#6 Robust Porter
#5 Blackberry Wheat
#4 Double White

oregonNate is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2006, 05:02 PM   #5
boo boo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Hearts's Delight, Newfoundland
Posts: 4,171
Liked 30 Times on 26 Posts
Likes Given: 4

Default

Low temps will delay the start also.

__________________
boo boo is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2006, 10:11 PM   #6
oregonNate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Oregon, WI
Posts: 33
Default

It's been 28 hours now and it still hasn't started! It's been at 70F for the last 8 hours and is showing now progress.

I'm going to add the Nottingham dry yeast if it hasn't started after the superbowl....

I've never experienced anything like this before...so weird.

__________________

--Nate


Coming up: Foreign Stout
Primary:
#13 Smokedbowl Porter
Secondary:
#12 Doppelbock (lagering)
Kegged:
#11 Ratebeer's Brown Ale Revisited
#10 Back-forty Barleywine (Aging)
Bottled:
#9 Amarillo IPA
#8 Christmas Abbey
#7 Pumpkin Abbey
#6 Robust Porter
#5 Blackberry Wheat
#4 Double White

oregonNate is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2006, 10:14 PM   #7
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 134 Times on 127 Posts

Default

You probably should have re-started the yeast a couple days before brewing.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast question + bottling question kansastransplantvictim Beginners Beer Brewing Forum 2 09-30-2009 04:14 AM
Yeast starter and yeast cake question BrosBrew Beginners Beer Brewing Forum 10 04-03-2009 08:32 PM
A question about Coriander in a porter and another question about yeast tired Recipes/Ingredients 7 01-28-2009 10:55 PM
Yeast starter with expired yeast - question rockout Beginners Beer Brewing Forum 10 05-20-2008 03:49 PM
Yeast and Yeast Starter Question jerryodom Recipes/Ingredients 3 09-15-2007 08:19 PM