New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast London Ale Not Fermenting?




Reply
 
LinkBack Thread Tools Display Modes
Old 03-24-2012, 06:01 PM   #1
HopHeadGrady
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stittsville, Ontario
Posts: 367
Liked 6 Times on 5 Posts

Default 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.



__________________

I would kill everyone in this room for a drop of sweet beer.
- Homer Simpson

HopHeadGrady is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2012, 06:06 PM   #2
helibrewer
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 2,967
Liked 154 Times on 142 Posts
Likes Given: 37

Default

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.



__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary: Hefeweizen
Brite Tank/Lagering:
Kegged: Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, Belgian Pale Ale, German Pils (WLP830)
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck:
My Site: www.restlesscellars.com
helibrewer is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2012, 06:59 PM   #3
HopHeadGrady
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stittsville, Ontario
Posts: 367
Liked 6 Times on 5 Posts

Default

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.

__________________

I would kill everyone in this room for a drop of sweet beer.
- Homer Simpson

HopHeadGrady is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2012, 07:08 PM   #4
rockfish42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Merced, CA
Posts: 814
Liked 18 Times on 17 Posts
Likes Given: 5

Default

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

__________________
rockfish42 is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2012, 07:11 PM   #5
frankstoneline
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: ellensburg, washington
Posts: 376
Liked 4 Times on 4 Posts

Default

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

frankstoneline is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2012, 08:22 PM   #6
HopHeadGrady
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stittsville, Ontario
Posts: 367
Liked 6 Times on 5 Posts

Default

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.

__________________

I would kill everyone in this room for a drop of sweet beer.
- Homer Simpson

HopHeadGrady is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2012, 08:29 PM   #7
Golddiggie
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Nashua, NH
Posts: 12,047
Liked 467 Times on 414 Posts
Likes Given: 266

Default

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...

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2012, 10:26 PM   #8
HopHeadGrady
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stittsville, Ontario
Posts: 367
Liked 6 Times on 5 Posts

Default

Quote:
Originally Posted by Golddiggie View Post
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.
__________________

I would kill everyone in this room for a drop of sweet beer.
- Homer Simpson

HopHeadGrady is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2012, 10:31 PM   #9
Hugh_Jass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 1,961
Liked 28 Times on 27 Posts
Likes Given: 15

Default

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

__________________
Quote:
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
Pigs are fantastic creatures. They convert vegetables into bacon.
Hugh_Jass is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2012, 10:40 PM   #10
HopHeadGrady
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stittsville, Ontario
Posts: 367
Liked 6 Times on 5 Posts

Default

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



__________________

I would kill everyone in this room for a drop of sweet beer.
- Homer Simpson

HopHeadGrady is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Harvesting Wyeast 1968 London ESB Grizzlybrew Fermentation & Yeast 8 09-08-2013 01:56 AM
Wyeast London Ale III for a stout flabyboy Fermentation & Yeast 1 09-13-2011 07:01 PM
Wyeast 1028 London Question Armen_Tamzarian Fermentation & Yeast 8 07-11-2011 02:20 AM
Wyeast 1028 London Ale attenuation smizak Fermentation & Yeast 11 12-15-2009 07:03 PM
wyeast 1028 London Ale question woodenbuick Fermentation & Yeast 1 10-19-2009 05:57 PM