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-   -   Wyeast London Ale Not Fermenting? (http://www.homebrewtalk.com/f163/wyeast-london-ale-not-fermenting-315755/)

HopHeadGrady 03-24-2012 06:01 PM

Wyeast London Ale Not Fermenting?
 
Hello All,

Its been nearly 24 hrs since pitching my Wyeast London Ale and it appears to be doing nothing. Its sitting at 18C. This is also my first time using this yeast. Is this normal? Usually with dry yeast I would start seeing some krausen building up, but it appears to be doing nothing.

helibrewer 03-24-2012 06:06 PM

How large a batch?
Did you make a starter?
What was your OG?

24 hours is not a very long time if you pitched a single pack without a starter.

HopHeadGrady 03-24-2012 06:59 PM

I basically did the smack pack thing. I busted the little pouch inside, shook it, and it expanded. At the 3hr mark I poured it into 24C wort.

OG: 1043
batch size: 23L

Ive brewed a lot of batches using dry yeast and I usually would be starting to see some action by now. I am using a coopers diy fermenter so it's clear. There's no foam starting on the top. Seems dead.
One mistake I made is that I didn't really stir it in. Just poured it into the wort and put the lid on. I then carried the fermenter downstairs which sloshed it about some.

I'm really excited for this batch. Its an English nut brown hopped with 2 oz of EK Goldings.

rockfish42 03-24-2012 07:08 PM

How old was the pack? Did you aerate the wort at all other than the brief sloshing?

frankstoneline 03-24-2012 07:11 PM

give it another 24 hours, usually my starters with this strain seem to start a bit slow.

HopHeadGrady 03-24-2012 08:22 PM

Ok. If it's like this tomorrow aft, Im gonna toss an S-05 on it. Got nothing to lose. Wort smells great.
The wort was aerated before I put the yeast in. I just forgot to give it a stir. Still, I should see 'something'... eventually. The pack swelled up nice too. I will wait and see.

Golddiggie 03-24-2012 08:29 PM

How about taking a SG reading instead of going with visual indicators (that mean pretty much nothing if you don't see them)?? Without testing the gravity you have no idea what's going on (if anything) within the batch.

I've had great results with Wyeast 1318 London Ale III with it taking off pretty fast (under 8-12 hours) after I pitch the slurry (I make starters for all batches). I also use pure O2 to oxygenate the wort before pitching the slurry. I also chill the wort to below 60F for my batches (they ferment in a basement that's about 60F this time of year).

Remember, it can take up to 72 hours before you see evidence of fermentation...

HopHeadGrady 03-24-2012 10:26 PM

Quote:

Originally Posted by Golddiggie (Post 3925751)
How about taking a SG reading instead of going with visual indicators (that mean pretty much nothing if you don't see them)?? Without testing the gravity you have no idea what's going on (if anything) within the batch.

I've had great results with Wyeast 1318 London Ale III with it taking off pretty fast (under 8-12 hours) after I pitch the slurry (I make starters for all batches). I also use pure O2 to oxygenate the wort before pitching the slurry. I also chill the wort to below 60F for my batches (they ferment in a basement that's about 60F this time of year).

Remember, it can take up to 72 hours before you see evidence of fermentation...

I haven't taken an SG reading yet as I do not want to disturb what may be occurring inside the fermenter yet. Just looking for some general advice on the yeast strain and trying to find out if this is common. Before I re pitch tomorrow I will obviously be sure to take a gravity reading. I don't see the point in using pure 02 to oxygenate a 1043 beer when I have had great success in the past with other yeasts using the same grain bill.

Hugh_Jass 03-24-2012 10:31 PM

If the pack swelled, the yeast is active. Give it some time.

HopHeadGrady 03-24-2012 10:40 PM

Im about to go down and pour a pint, will take a peek in the fermenter room.


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