Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast London Ale Not Fermenting?
Reply
 
LinkBack Thread Tools
Old 03-25-2012, 10:23 AM   #11
HopHeadGrady
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stittsville, Ontario
Posts: 367
Liked 6 Times on 5 Posts

Default

Ok I went and checked the fermenter. Nothing. I took an SG... same as Friday at 2:30 EST. I am going to be out most of the day so I re pitched with S05 and it will now be a hybrid american/english nutbrown.
The Wyeast site mentions that no starter is needed for their activator packs and that you should see at least some signs of fermentation within 36 hrs. The pack was really swelled too so no idea what is up there. I just couldn't risk letting it sit dormant for another full day and spoiling the batch. If the Wyeast does decide to kick off today with the S05.... look out! I doubt it will though. Its dead in there. Fermenter is sitting in a sanitized rubbermaid just in case a bomb goes off in there when I am out.

*Sigh*

Well there goes 9$. With all the success I have had with other yeasts, I can't see myself going down this road again.

__________________

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 03-25-2012, 03:16 PM   #12
hoghead
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: , Iowa
Posts: 106
Liked 5 Times on 3 Posts

Default

You should have just waited it out. I think you were trying to fix a problem that did not exist. It can take up to 72 hours to see signs of active fermentation.

__________________
hoghead is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2012, 05:28 PM   #13
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 hoghead View Post
You should have just waited it out. I think you were trying to fix a problem that did not exist. It can take up to 72 hours to see signs of active fermentation.
No worries. I got all the answers I needed here.
__________________

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 07-25-2012, 11:27 PM   #14
brewnickbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Pickerington, Ohio
Posts: 99
Default

I had the same issue with London Ale yeast. Brewed on Monday and 72 hours later still nothing. This is the second batch I have lost in a row. Both times I used Wyeast London Ale and Wyeast Czech Pils. The first batch never ever fermented. The packs did not swell and it states on the website that they do not need to swell to be active.

__________________

Nick


My Brutus Build

brewnickbrew is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2012, 11:34 PM   #15
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 477 Times on 420 Posts
Likes Given: 266

Default

Quote:
Originally Posted by brewnickbrew View Post
I had the same issue with London Ale yeast. Brewed on Monday and 72 hours later still nothing. This is the second batch I have lost in a row. Both times I used Wyeast London Ale and Wyeast Czech Pils. The first batch never ever fermented. The packs did not swell and it states on the website that they do not need to swell to be active.
Where did you get the yeast packs from? If mail order, did you get the insulated box and gel packs too? If from the LHBS, you should be able to return them for packs that DO swell. While swelling, or not swelling, is not critical, it does 'proof' the yeast. Basically, it proves (to you) that there are still viable yeast cells present in the pack in sufficient quantities to produce enough CO2 to make the pack swell up.

BTW, unless you're fermenting something with an OG under ~1.050 (some say an even lower OG), and a volume of about 5 gallons, you should make a starter. I make starters for every batch of beer I make. I've only used Wyeast for my beers (to date) and have not had a single starter fail on me. The ONE time I had no reaction was from washed slurry. Even there, I can't blame the manufacturer, since I suspect I messed up on the harvesting of the yeast.

Since you appear to have bad luck with Wyeast so far, it could be where you're getting it from. Also, what were the dates on the packs? It's recommended to use the yeast within 6 months of that date. After a month, a starter is advisable no matter what your batch size, and OG, is.
__________________
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
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 07-26-2012, 12:27 AM   #16
brewnickbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Pickerington, Ohio
Posts: 99
Default

I didn't make a starter in either case and realize it is a good idea but, it is not critical. This can be debated all day I know but, I should have seen at least some sort of activity. I got them all from Midwest. The dates were well within the range that they should be. I bought them during mild weather and the packages were insulated and never sat on the porch. Both came right off the truck and into the fridge.
This was the second and 3rd time I've used Wyeast. The first time I had excellent results. Made a Czech Pils with no starter and it turned out great. The pack swelled up tight.

__________________

Nick


My Brutus Build

brewnickbrew is offline
 
Reply With Quote Quick reply to this message
Old 07-26-2012, 12:39 AM   #17
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 477 Times on 420 Posts
Likes Given: 266

Default

Even with 'mild' weather, the boxes (on the trucks) can get HOT when it's not cold out.

I've added the insulated box, and cold packs, whenever I've ordered from either MidWest, Northern Brewer or Rebel Brewer. IF I'm getting my yeast locally, then I'll even get a cold pack if it's not 50F (or lower) out.

Contact MidWest and tell them what happened with the yeast you got from them.

Personally, IF I ever get a packet of Wyeast that doesn't swell within a few hours (at least to some level) I'll be taking it back. Since I make starters a few days (or more) ahead, it's no issue. I can push the brew day off until the following weekend if I must due to that.

BTW, pitching closer to the starting yeast cell count is never a bad thing, or unnecessary. Just as properly oxygenating your wort is not a bad idea. I've been making dual stage/step starters lately, so I can get my pitch cell count with two small starters, compared with needing one LARGE starter if a single step. A stirplate makes it even easier. These are simple facts/truths. If you select to not go that route it won't make you a lesser brewer. But, you'll be denying your yeast additional resources/opportunities to do great things for you. IMO, getting even better brew makes these few, easy, items well worth the expense (mostly dollars, since it's minimal time).

__________________
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
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 07-26-2012, 12:53 AM   #18
pabloj13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Durham, NC
Posts: 1,553
Liked 90 Times on 78 Posts
Likes Given: 109

Default

Quote:
Originally Posted by HopHeadGrady View Post
No worries. I got all the answers I needed here.
You did? I still think you should have waited. You've had good luck using one pack before but that was dry yeast with twice the cell count. If the pack swelled, you had active yeast. Gotta give it time, especially without a starter.
__________________

Kegged Two Hearted, Dragonmead Final Absolution
Bottled Robust porter, Founder's Breakfast Stout, Ommegawd Hellepin, Ed Wort's Apfelwein
RIP Snake Dog IPA, Biermuncher's OktoberFAST, Falconer's Flight IPA, Two-Hearted clone (Culturing Bell's Yeast), Noberon wheat, Skeeter Pee using dry yeast, Smooth Oatmeal Stout


Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard
pabloj13 is offline
 
Reply With Quote Quick reply to this message
Old 07-26-2012, 02:21 AM   #19
AviatorTroy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Cincinnati
Posts: 84
Liked 1 Times on 1 Posts

Default

I know everyone has an opinion, but I think first and foremost your pitch temp was way too high. 24C that's what, almost 76F? I would never pitch yeast until it wort was at least in the 60's, that high of a temp probably wouldn't kill yeast but it sure would stress it and make some nasty off flavors besides.

I just used the Wyeast London Ale in a Lagunitas WTF clone and it turned out absolutely fantastic. But, I used a pretty big starter (for a pretty big beer) and I pitched and fermented at 65F.

Good on ya for keeping a packet of us-05 around for emergencies, I've screwed the pooch and went with the emergency dry yeast packet and I'll tell ya, I'm confident your batch will turn out great regardless.

__________________
AviatorTroy is offline
 
Reply With Quote Quick reply to this message
Old 07-26-2012, 10:17 AM   #20
pabloj13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Durham, NC
Posts: 1,553
Liked 90 Times on 78 Posts
Likes Given: 109

Default

Quote:
Originally Posted by AviatorTroy View Post
I know everyone has an opinion, but I think first and foremost your pitch temp was way too high. 24C that's what, almost 76F? I would never pitch yeast until it wort was at least in the 60's, that high of a temp probably wouldn't kill yeast but it sure would stress it and make some nasty off flavors besides.

I just used the Wyeast London Ale in a Lagunitas WTF clone and it turned out absolutely fantastic. But, I used a pretty big starter (for a pretty big beer) and I pitched and fermented at 65F.

Good on ya for keeping a packet of us-05 around for emergencies, I've screwed the pooch and went with the emergency dry yeast packet and I'll tell ya, I'm confident your batch will turn out great regardless.
While I agree that that was way too high for pitching temp, pitching at 76 would make the yeast replicate faster, if anything. Yeast love being at warmer temps, we just don't love them there because of what they do to the beer.
__________________

Kegged Two Hearted, Dragonmead Final Absolution
Bottled Robust porter, Founder's Breakfast Stout, Ommegawd Hellepin, Ed Wort's Apfelwein
RIP Snake Dog IPA, Biermuncher's OktoberFAST, Falconer's Flight IPA, Two-Hearted clone (Culturing Bell's Yeast), Noberon wheat, Skeeter Pee using dry yeast, Smooth Oatmeal Stout


Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard
pabloj13 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
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