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Old 09-14-2010, 10:28 PM   #11
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Do you think the lag time has anything to do with the fact that I'm at 62 degrees?
Yes

WLP300 Hefeweizen Ale Yeast
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Attenuation: 72-76%
Flocculation: Low
Optimum Fermentation Temperature: 68-72°F
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Old 09-14-2010, 10:28 PM   #12
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Just took a gravity - it hasn't budged. I can't imagine what the heck is going on.
was the yeast healthy, I thought I read you didn't do a starter and just did 2 vials. While you are increasing your cell count you are not checking the viability of the yeast by not doing a starter.

What is the date on the yeast?

oh just saw the 62, that is a bit cold for this yeast, you need to wake them up.
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Old 09-15-2010, 01:45 AM   #13
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was the yeast healthy,
oh just saw the 62, that is a bit cold for this yeast, you need to wake them up.
Both vials had expire dates of Nov 3, so I'm OK there....

I just raised the temperature to 71 to wake up the yeast...so we'll see what happens.

I had used this yeast twice before (but were able to make some really nice starters) and they fermented beautifully at 62 (again, per Jamil's recipe and advice). They were some great hefe's. But I'm assuming that because I didn't make the starter, the yeast were a bit dormant, and the 62 is just too darn cold for dormant yeast. OK for active/starter-ed yeast, but too low for straight out of the vial.

Hopefully 3 days of that sweet wort just sitting waiting for the yeast to do their thing isn't too long?
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Old 09-15-2010, 02:50 AM   #14
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WLP's hefe yeasts list what I consider to be oddly high optimum temps for fermenting hefeweizens. I usually hold them at 62 and let them rise to 65ish, higher than that and they start to get too banana/bubblegummy.

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Old 09-15-2010, 02:55 AM   #15
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Expires in November? That's some pretty old yeast (I think it expires 6 months after manufacture). Using a 4 month age in the mrmalty calculator, it suggests *10* vials. That's assuming it's been stored and shipped refrigerated.

It should take off... eventually.

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Old 09-15-2010, 02:46 PM   #16
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WLP's hefe yeasts list what I consider to be oddly high optimum temps for fermenting hefeweizens. I usually hold them at 62 and let them rise to 65ish, higher than that and they start to get too banana/bubblegummy.
Yeah, like I said I've had HUGE success with this yeast at 62...I'm assuming you used starters when pitching/fermenting at 62? I think my issue is that my 62 degree ferment worked great when I used a starter...but this time I didn't and the 62 is perhaps too low for sleeping yeast.

Unfortunately, as of this morning (85 hours after pitching) I've got NOTHING going on, even after raising the temp to 71 for the last 24 hours. Looks like I might be pitching some dry yeast when I get home tonight.
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Old 09-16-2010, 10:52 PM   #17
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Just thought I'd follow up as to what I ended up doing. I waited almost 96 hours and had NOTHING going on. So I ended up rehydrating a package of Safbrew WB-06 and pitching that, and I've now got a very nice, vigorous fermentation going on. No idea how the flavor profile will change...but...it'll now be beer, right?

Thanks to all for your help....

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