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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Liquid vs Dry Yeast Fermenation Start Times
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Old 11-16-2010, 03:08 PM   #1
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Default Liquid vs Dry Yeast Fermenation Start Times

This isn't another, "its been 48 hrs and my fermentation hasn't started!!!" freak out thread, just curious about other people's experiences w/ dry and liquid yeast...

I brewed an Amarillo IPA on Sunday and pitched a packet of Safale 05 (rehydrated in a cup of warm sanitized water) when my wort temp got below 80 degrees. I placed my fermentor in a tub of water in my basement with an aquarium heater and it has stayed at a constant 68 degrees. It has now been almost 48 hours and there are no signs of visible fermentation (no airlock bubbles, no krausen forming etc).

I normally use liquid yeast w/ a starter and my fermentations usually take off within 8-12 hours, but I received a pack of Safale 05 in addition to my liquid yeast by mistake from my last kit and thought I would save a little $ and use it for this batch.

I have always heard that using dry yeast leads to faster fermentation starts because the amount of yeast is double the amount in a smack pack, so what gives?

I'm obviously going to wait it out for at least 72 hours before I really start to worry and think about repitching, just wanted to hear from dry yeast users if this is a normal lag time

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Old 11-16-2010, 03:10 PM   #2
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Are you in a carboy or better bottle? Or a bucket? If the latter, have you checked for krausen?

If I don't see signs in 72 hours, I repitch.

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Old 11-16-2010, 03:17 PM   #3
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Lag times are lag times, really regardless of whether or not the yeast is liquid or dry...I've had long lagtimes with both, and I've had short lag times with both.

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Old 11-16-2010, 03:18 PM   #4
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Quote:
Originally Posted by kingmatt View Post
I have always heard that using dry yeast leads to faster fermentation starts because the amount of yeast is double the amount in a smack pack, so what gives?
Actually I think its other way around, particulary if you make healthy starters. Thats why liquid yeast is prefered. I had Wyeast go nuts in under 2 hours after pitching and dry yeast takes its sweet time up to 24-36 hours before it kicks in
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Old 11-16-2010, 03:33 PM   #5
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Agreed, starters give the fastest fermentations, followed by dry, then liquid without a starter. personally, I use dry yeasts most of the time and don't sweat the start time. I've never had a failure.

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Old 11-16-2010, 03:46 PM   #6
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I've been using 3 liter starters lately for my liquid yeast and the lag times have been less than a day. Sometimes dry yeast will do that for me. Sometimes it won't.

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Old 11-16-2010, 03:51 PM   #7
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Try pitching two satchels of dry yeast sometime. It is technically an overpitch and the flavor profile will differ, but the thing will take off like a rocket. You can further reduce dry yeast lag times by rehydrating them with Go-Ferm, a special rehydration nutrient that seems to limit osmotic shock and rehydration damage.

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Old 11-16-2010, 04:03 PM   #8
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Aeration is a huge factor too. Has helped cut down my lag time significantly. I have just recently begun to make starters and use liquid yeast too and I still feel like aeration has more affect on the lag time.

Just my $.02

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Old 11-16-2010, 04:46 PM   #9
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I pitched 1 satchel of S-04 into my IPA and the thing started bubbling the airlock around 6 hours, then blew the airlock out at 12 hours. From what I've read there are a lot of veriables that contribute to whether or not you're going to have a long or short lag time. OG, pitching temp, wort temp after pitching, yeast strain, yeast condition, aeration, amount of break proteins, carbohydrate profile, phase of the moon, etc....

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Old 11-16-2010, 05:16 PM   #10
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Thanks for the advice guys; like I said, I'm not freaking quite yet but I have never used dry yeast and wanted to see if this was normal. I'm going to give it until tomorrow before I hit up my LHBS and grab a pack of 1056 to speed things along...

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