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Old 07-12-2013, 12:30 PM   #1
ryan_howard
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Default 72 hours and nothing...

This is my first batch where I haven't seen any activity within 48 hours. It's a Belgian wit with Safale Belgian ale yeast. I just sprinkled the yeast directly into the wort. There's a chance it wasn't cool enough before I added it.

This morning, I popped open the bucket lid to take a peak, and nothing going on. There was no pressure against the airlock either. I'll take a gravity reading this weekend.

2 questions:

1) If the yeast truly didn't activate, can I add new yeast to try to save the batch?

2) How long do you feel like a batch like this is viable before pitching new yeast isn't an option anymore.

Thanks so much.

-Ryan

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Old 07-12-2013, 12:33 PM   #2
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It's happened to me in the past. My assumption was that the yeast cells were either dead or too weak, so I just pitched another package of yeast and away it went. No harm, no foul.

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Old 07-12-2013, 01:17 PM   #3
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Relying on the advice of others on my Bavarian lager yeast, I ordered back-up, but while waiting for it to arrive, the yeast got going on day 8. I had the carboy in a cold environment of 58 degrees. I had thoroughly washed out and sanitized the carboy beforehand and used vodka in the airlock so I had provided as much of a clean environment as I could so hopefully nothing else began to grow beforehand. But if so, the worst-case scenario is ill-flavor and learn from the experience. I can't reclaim the wort and I don't want to waste what I've already done. So, keep going until you can go no further. The losses can't increase really.

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Old 07-12-2013, 01:28 PM   #4
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I´d say repitch some yeast and hope for the best. Most likely it will be fine after that.

Learn from the errors and check the temp better next time.

Plus rehydrate the dry yeast before pitching. Easily done, but the effect is nice. Actually do that with the repitch now too. Really worth it and no bother at all.

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Old 07-12-2013, 01:40 PM   #5
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Wait it out, give it another day or so.........

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Old 07-12-2013, 09:14 PM   #6
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It's unlikely you killed your yeast with heat unless the wort was hot to the touch. I'm willing to bet that with high temperatures, it just fermented out very quickly (possibly generating some off flavors). Seriously, though, just check the gravity. Then you'll know.

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Old 07-15-2013, 02:18 PM   #7
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Thanks guys. I went ahead and threw some more yeast in yesterday. I'll check it the end of the week and go from there. We'll see what happens. Thanks!

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Old 07-15-2013, 02:36 PM   #8
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Did you rehydrate this time?

If you don't rehydrate, you're killing 50% of the yeast right from the start, and thus you're underpitching, resulting in a long lag time (as you're seeing right now), and stressed yeast, with the accompanying off-flavours.

Rehydrate your dry yeast, people!

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Old 07-17-2013, 10:53 PM   #9
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Just an update. I took a gravity reading, and clearly some fermentation occurred. If my math is right, it's presently about 4% ABV. So, we'll just keep trucking along!

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Old 07-17-2013, 11:02 PM   #10
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Quote:
Originally Posted by kombat View Post
Did you rehydrate this time?

If you don't rehydrate, you're killing 50% of the yeast right from the start, and thus you're underpitching, resulting in a long lag time (as you're seeing right now), and stressed yeast, with the accompanying off-flavours.

Rehydrate your dry yeast, people!
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