andysim

Recipes 

I used the US-05 yesterday also. Its been 19 hours for me, and no bubbles yet.

I'll check again tonight.

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Trip Queens Brewery
Ellettsville, IN
Brewing better than average beer since February 2009


Bottled - News Years Day Belgian Barley Wine
Bottled - Bugs in The Light Milk Stout
Bottled - Out Wit Ted Ale
Bottled- Wheat Cascades
Keg #1 -Rain On Saison
Keg #2 -Day2Day IPA 3.0
Keg #3 - Bugs in the Light Milk Stout
Keg #4 -Cranweet

Palefire

Recipes 

whoah - andysim, that avatar's freaking me out. Must ... pretend ... I ... didn't ... see ...

andysim

Recipes 

I look much better after I comb my hair and shave my neck.

__________________
Trip Queens Brewery
Ellettsville, IN
Brewing better than average beer since February 2009


Bottled - News Years Day Belgian Barley Wine
Bottled - Bugs in The Light Milk Stout
Bottled - Out Wit Ted Ale
Bottled- Wheat Cascades
Keg #1 -Rain On Saison
Keg #2 -Day2Day IPA 3.0
Keg #3 - Bugs in the Light Milk Stout
Keg #4 -Cranweet

Beavdowg

Recipes 

You can all rest easy now. My beer was burping very healthily this morning! Interesting though that even after rehydrating it took over 24 hours to show signs. I always thought that rehydrating would speed things up? I wonder I'd the 8-10 or so degrees difference between the yeast suspension and the wort(the wort being cooler) might of shocked the yeast a little. Thoughts?

Thanks fellas!

waldoar15

Recipes 

You didn't really say what you brewed (if you did I missed it).

I brewed a higher gravity IPA once and the Mr Malty thing told me to pitch 1.2 packets. So, I thought to myself "what the heck am I going to do with an open packet of yeast?" and just pitched two. That was some fermentation, let me tell you. It was blowing foam all over the place. :P

Beavdowg

Recipes 

Waldoar, I brewed a pale ale. It's actually Ed Wort's pale ale with a couple modifications to darken up the color a bit.

Anyone have any ideas on why my fermentation took so long to get started even after I rehydrated?

thanks

phatuna

Recipes 

Beav,

Sometimes they take a while to get up and gasing away. Most times, your question is answered: because yeast have their own schedule. They do not follow your rules and you are on their timeline, not the other way around.

Read Revvy's thread that he gave you, it tackles your question in detail

Beavdowg

Recipes 

Phatuna,

I appreciate your response. I guess my thinking is that I'm hearing form many, many people that when they rehydrate yeast their fermentation takes off like gangbusters. When mine doesn't my first assumption is that I'm doing something wrong, something more or less than what these other people are doing. It can't just be coincidence that mine didn't take off right away. I'm fine and agree with fermentation being on the yeast's timeline, I'm just wondering why my yeast isn't behaving like everyone elses. I just want to learn as much as I can from each session.

thanks again

Revvy

Recipes 

Dude, yeasts are living creatures, they are bound by their own rhythms and needs, and conditions. When we are dealing with living creatures, there is a wild card factor in play. Just like with other animals, including humans. No two behave the same.

You can split a batch in half put them in 2 identical carboys, and pitch equal amounts of yeast from the same starter...and have them act completely differently...for some reason on a subatomic level...think about it...yeasties are small...1 degree difference in temp to us, could be a 50 degree difference to them...one fermenter can be a couple degrees warmer because it's closer to a vent all the way across the room and the yeasties take off...

Someone, Grinder I think posted a pic once of 2 carboys touching each other, and one one of the carboys the krausen had formed only on the side that touched the other carboy...probably reacting to the heat of the first fermentation....but it was like symbiotic or something...

So it is best just to rdwhahb and trust that they know to what they are doing.

So just because you "have nread about OTHER people's experiences," doesn't mean that the yeast are doing anything wrong. It just means that you haven't experienced on of the infinite NORMAL behaviors that living organisms, living wildcards, are capable of.

Don't assume the worst with the yeast, realize that they've been making beer since long before our great great great grandfather copped his first buzz from a 40 of mickey's out back of the highschool, so they are the experts.

Yeasts are like teenagers, swmbos, and humans in general, they have their own individual way of doing things.

Yeast in the 21st century are pretty reliable, it's different than it was before homebrewing was legalized in the 70's, and fermentis is one of the most advanced yeast places there is.

Take a read of this to see what I think about "bad yeast.' http://www.homebrewtalk.com/f163/am-i-cursed-dead-white-labs-again-135785/#post1553441

And relax.

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