Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Time to pitch new yeast?

Reply
 
LinkBack Thread Tools
Old 06-24-2013, 09:51 PM   #1
wi_brewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Greenville, WI
Posts: 80
Liked 9 Times on 7 Posts
Likes Given: 6

Default Time to pitch new yeast?

Brewed a 10G batch of a cream ale yesterday, OG 1.045. Split the batch between 2 fermenters. Pitched US-05 into both, both were rehydrated with 100* water.

26 hours later and no signs of any yeast activity. Using carboys so I can see inside, no activity at all. Both were from the same lot, purchased at the same time.

Wort was 64 degrees when I pitched. Holding at 64 in my fermentation chamber.

I have one more packet of US-05 that I could pitch (different lot, purchased at a different time). How long do I let it ride before I pitch it? Thinking that lot could have been mishandled prior to purchase...

If I do need to repitch could I split the remaining packet between the 2 carboys? Or do I need to make a special trip to the LHBS for another packet?

__________________
wi_brewer is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2013, 12:34 AM   #2
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,208
Liked 147 Times on 139 Posts
Likes Given: 83

Default

wait it out.

__________________
eastoak is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2013, 12:37 AM   #3
forstmeister
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
forstmeister's Avatar
Recipes 
 
Join Date: May 2011
Location: Chicago, IL
Posts: 1,198
Liked 170 Times on 131 Posts
Likes Given: 32

Default

Standard reply: it can take anywhere from 24-72 hours to see signs of fermentation. If your sanitation is good you wait another day or two

__________________

I drink (homebrew), therefore I am (gassy)

forstmeister is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2013, 12:48 AM   #4
stpug
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 2,285
Liked 313 Times on 273 Posts
Likes Given: 146

Default

All of your process sounds good except the 100F water for rehydration - that's a bit warm (80-90F is more standard). I think you were just shy of the cusp of too hot; probably more harm than good. That being said, even if you killed 50% you were still in the ball park for reasonable pitching amount. Then you pitched with a large temperature discrepancy (~90F vs 64F) so it probably shocked them a bit, but likely didn't kill many. In the end, I would say that they will themselves out and if you've done a good job with keeping things sanitary prior to pitching then you'll notice no ill effects. I would say keep your last packet of yeast for your next batch and don't rehydrate so warm, and keep the temperature difference a little closer next time for a quicker take off.

__________________
:: St. Pug ::
stpug is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2013, 02:20 AM   #5
Cyclman
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Cyclman's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Aurora, CO
Posts: 4,033
Liked 359 Times on 312 Posts
Likes Given: 118

Default

26 hrs. isn't enough time to worry. I have had great, vigorous fermentations that took multiple days to start.

__________________

Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime! Bill Owen quote

Join the Beacon Point (Aurora, CO) Brewclub on Facebook- casual, fun brewing, drinking, socializing!

Cyclman is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2013, 02:42 AM   #6
USAFSooner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: Norman, OK
Posts: 300
Liked 35 Times on 26 Posts
Likes Given: 1

Default

+ another vote for wait it out. US05 can take a bit to get rolling. Usually if I oxygenate well and use fresh yeast I see a decent krausen form with US05 around the 26-30hr mark with a 1.050+ beer. I keep the house at 73 and ferment at room temp.

__________________
USAFSooner is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2013, 02:46 AM   #7
Cbaddad
HBT_SUPPORTER.png
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2011
Location: Carlsbad, CA
Posts: 544
Liked 105 Times on 73 Posts
Likes Given: 52

Default

Back away from the carboy. Come back in 24 more hours.

__________________
Cbaddad is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2013, 03:19 AM   #8
wi_brewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Greenville, WI
Posts: 80
Liked 9 Times on 7 Posts
Likes Given: 6

Default

Thanks for the reassurance, I needed it.

This yeast usually takes off for me, so I got a little nervous. Next time I'll rehydrate at 80 as well.

__________________
wi_brewer is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast pitch quantity and fermentation time hobbes Beginners Beer Brewing Forum 4 01-25-2013 06:03 PM
First time using lager yeast. Burnt rubber smell/taste...time to pitch? brewski1 Fermentation & Yeast 5 12-09-2012 06:07 AM
Hop Addition Same Time You Pitch Yeast f4an General Techniques 4 04-05-2012 08:08 PM
First time Yeast starter, proper way to pitch. ToastedPenguin Fermentation & Yeast 2 10-22-2010 08:30 PM
Reboil, cool and pitch yeast for a 2nd time rgarcia128 Fermentation & Yeast 16 05-15-2010 11:19 PM