Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Under Pitched Liquid Yeast
Reply
 
LinkBack Thread Tools
Old 10-02-2011, 06:56 PM   #1
remuS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Austin, Texas
Posts: 83
Liked 1 Times on 1 Posts

Default Under Pitched Liquid Yeast

Hello,

Today was the first time I've used liquid yeast, and unfortunately when I opened the vial approx. 1/2 of it came spewing out. Apparently I didn't open slow enough or something; possibly the altitude change? (Went from CA to MT, 4700 ft change).

I have 3 options and I'm wondering what would be recommended.

1 - Wait it out
2 - Pitch some Dry Yeast (Nottingham or Safale US-04/05)
3 - Get some of the same Liquid Yeast from LHBS (Tuesday Night)

The OG of the beer is 1.061 and it was pitched well aerated at ~74 degrees.

Thanks for the help.

__________________
remuS is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2011, 07:02 PM   #2
jaycount
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Wichita, Kansas
Posts: 1,009
Liked 19 Times on 19 Posts
Likes Given: 3

Default

Wait to see. You didn't make a starter? Always make a starter with liquid yeast, always make a bigger starter with a beer over 1.060.

I'm going to say you way underpitched, the yeast might take off but it will be slow and they will be highly stressed. If you can't secure yeast until Tuesday night then I vote to let it go and see what happens. If fermentation hasn't started by then (per a gravity check) then I would pitch more yeast, dry or liquid.

__________________
jaycount is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2011, 07:04 PM   #3
Horace
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Milwaukee, Wi
Posts: 117
Default

I'd wait . . .

Don't really have a reason other than patience usually pays off and panic doesn't.

__________________
Horace is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2011, 04:56 PM   #4
remuS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Austin, Texas
Posts: 83
Liked 1 Times on 1 Posts

Default

Thanks for the responses. I had figured the same.

Woke up this morning to airlock activity as well as about 3/4 inch layer of foam up top. Hoping I come home to an even more active fermentation.

__________________
remuS is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2011, 10:05 PM   #5
Horace
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Milwaukee, Wi
Posts: 117
Default

Cool, Happy it worked out. . .

__________________
Horace is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2011, 10:11 PM   #6
bigbeergeek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Visalia, CA
Posts: 4,079
Liked 116 Times on 95 Posts
Likes Given: 79

Default

It happens. Always crack those vials with caution. I like to sanitize the outside of the vial first, too.

__________________

"Good people drink good beer." -HST

bigbeergeek is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2011, 01:34 AM   #7
stompbox
Served up in the backyard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
stompbox's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Surprise Valley, PA
Posts: 365
Liked 22 Times on 12 Posts
Likes Given: 1

Default

Pressure builds as it warms up on those vials. The best procedure is to open it as soon as you take it out of the fridge, and then every 15 minutes or so as it is warming to room tamp. This slowly releases the pressure instead of all at once.

__________________
stompbox is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2011, 02:30 AM   #8
stevehollx
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Durham, NC
Posts: 53
Default

Or use Wyeast packets which expand full of air, and a tear will let the air escape without the yeast foaming out of the package.

__________________
Drinking: Oaked Tripel * Strong Dark Belgian (100% Brett L & C) * Golden Raisin Abbey Ale * Fantome Printemps
Bulk Aging: Pale Sour * Consecration Clone * Flanders Red * Lambic Solera * Soured Tripel * KBS Clone
Next Up: Dark Fig Brandy Saison
stevehollx is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2011, 05:15 PM   #9
remuS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Austin, Texas
Posts: 83
Liked 1 Times on 1 Posts

Default

What about starters? Both the Wyeast and White Labs say no starter is necessary for 5 gallon batches below 1.070 OG.

I noticed a few replies mentioning starters.

__________________
remuS is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2011, 05:21 PM   #10
audger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: ., Connecticut
Posts: 1,497
Liked 40 Times on 40 Posts
Likes Given: 1

Default

if you are decently certain that your home brew shop has fresh yeast, you shouldnt need a starter. it obviously doesnt hurt, and many people always do it just to be safe.

a starter pretty much just verifies that the yeast is healthy and bulks up the numbers. if for whatever reason you dont need or want that verification, then you can skip it.

__________________
audger 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
Probably Under Pitched - Yeast nutrient? Douglefish Fermentation & Yeast 9 11-09-2010 05:48 PM
Pitched two different yeast mrduna01 Fermentation & Yeast 3 08-06-2010 02:13 PM
Help! I pitched yeast at 60 deg unforgiven Fermentation & Yeast 7 03-06-2010 06:25 AM
pitched starter yeast burning2nd Fermentation & Yeast 8 01-27-2010 12:11 AM
Re-Pitched Yeast Cakes Doing Nothing... Grizzlybrew Fermentation & Yeast 9 01-20-2010 09:37 PM



Newest Threads

LATEST SPONSOR DEALS