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Old 10-30-2011, 06:50 PM   #1
SteveBrewSD
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Default Slow start to fermention - first time with SAF-05. Advice?

I brewed my second all grain batch yesterday, a take-off of BM's Centennial Blonde recipe. Hit my OG dead on at 1.046. I poured the wort into a plastic fermention bucket at ~75 degrees, shook to aerate it, then poured the yeast in. I had hydrated the safale 05 yeast with one cup of 100degree water (per John Palmer's book) and let it sit for 15 mins before adding. Now its only been 19 hrs to this point, but my other beers starting fermenting earlier (I used White Labs previously) and from what I've read this safale 05 usually takes off. It is in my closet at 68 degrees by the way. Any suggestions? Should I just be more patient? At what point should I pitch another packet of yeast?

Thanks for any advice you have,

Steve

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Old 10-30-2011, 06:56 PM   #2
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Originally Posted by SteveBrewSD View Post
I brewed my second all grain batch yesterday, a take-off of BM's Centennial Blonde recipe. Hit my OG dead on at 1.046. I poured the wort into a plastic fermention bucket at ~75 degrees, shook to aerate it, then poured the yeast in. I had hydrated the safale 05 yeast with one cup of 100degree water (per John Palmer's book) and let it sit for 15 mins before adding. Now its only been 19 hrs to this point, but my other beers starting fermenting earlier (I used White Labs previously) and from what I've read this safale 05 usually takes off. It is in my closet at 68 degrees by the way. Any suggestions? Should I just be more patient? At what point should I pitch another packet of yeast?

Thanks for any advice you have,

Steve
I would really pitch alot lower than what your doing now, right around 60 degrees is what i do. Ferm can take any where from 24-72 hours so just sit back and enjoy a beer.. also when i rehydrate i do mine at 82 degrees, 100 seems a bit warm and if your thermometer is off the yeast may have died off cause of the temp. Give it another day or so see what happens.
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Old 10-30-2011, 07:01 PM   #3
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Ya I was just reading about how it's generally better to pitch at around 60. I agree with what you're saying about hydrating at a lower temp as well - thanks for the quick advice! If it doesn't start within a day or two, just add another packet of rehyrated yeast? Is there any harm in doing this? I've never attempted to re-pitch

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Old 10-30-2011, 07:13 PM   #4
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There's another thread running that's talking about the potential for some US-05 that might have an issue, as others are having slow fermentation times on batches with a 5/2013 expiration date.

http://www.homebrewtalk.com/f163/bad...s-05-a-276757/

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Old 10-30-2011, 07:21 PM   #5
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Thank you I've been reading that thread as well. Although I think I screwed up, rehydrating at 100 degrees seems like a mistake. I think I will wait till tonight and if nothings happens, rehydrate another packet at a lower temp and pitch it

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Old 10-30-2011, 07:44 PM   #6
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I think rehydrating at 100 for a short period of time is fine, in my personal opinion. For example, instructions for the yeast I use to make mead and cider has it rehydrated at 40 degrees C, which is the equivalent of 104 degrees F.

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Old 10-30-2011, 07:53 PM   #7
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I went back to my recipies/notes and i did a red ale last month with US-05 and it took 3 days to start...Just wait it out and keep us posted

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Old 10-30-2011, 08:24 PM   #8
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Safale recommends 77-84F for rehydration. I've done warmer up to 95 or so without issue, which I think is closer to what Danstar recommends for Notty.

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Old 10-30-2011, 08:31 PM   #9
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re-hydration at 105F is actually recommended.

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Old 10-30-2011, 09:30 PM   #10
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Thanks a lot for all the input - As this is only my second all grain I have much to learn! I will keep you posted on how this goes

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