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Old 10-23-2009, 11:01 PM   #1
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Default Wyeast Ringwood Ale

I pitched Wyeast Ringwood Ale about 24 hours ago. I have no activity. How long should I wait before pitching a different yeast?


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Old 10-23-2009, 11:05 PM   #2
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did you make a starter?

pitching temp?

current temp?

Did you read the thread about visible fermentation sometimes taking 72+ hours to start?

I'd give it at least two more days, then if you're still concerned, take a hydro reading and see how it differs from your OG. If it's still the same, you could add more yeast.
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Old 10-23-2009, 11:20 PM   #3
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Quote:
Originally Posted by AZ_IPA View Post
did you make a starter?

pitching temp?

current temp?

Did you read the thread about visible fermentation sometimes taking 72+ hours to start?

I'd give it at least two more days, then if you're still concerned, take a hydro reading and see how it differs from your OG. If it's still the same, you could add more yeast.
I didn't make a starter, only the slap pack. The pitch temp was 69deg O.G. 1.047. Current temp 68deg. I didn't see the thread, but I am reading it now.
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Old 10-23-2009, 11:21 PM   #4
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Originally Posted by hankisanerd View Post
I didn't make a starter, only the slap pack. The pitch temp was 69deg O.G. 1.047. Current temp 68deg. I didn't see the thread, but I am reading it now.
Did the slap pack swell? If you so, you should have viable yeast; it may just take a little longer without the starter because your pitch count may be a little low (I know they say you can pitch into less than 1.060 without a starter, but I never do).
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Old 10-23-2009, 11:41 PM   #5
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Did the slap pack swell? If you so, you should have viable yeast; it may just take a little longer without the starter because your pitch count may be a little low (I know they say you can pitch into less than 1.060 without a starter, but I never do).
It swelled about 1/2 way, but it was 5hrs. I never done starters when using slap packs, always with dry yeast.
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Old 10-24-2009, 12:47 AM   #6
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It swelled about 1/2 way, but it was 5hrs. I never done starters when using slap packs, always with dry yeast.
You're doing it backwards
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Old 10-24-2009, 01:21 AM   #7
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You shouldn't even start to worry until 60-72 hours after pitching a non-startered liquid yeast. Sit tight, let the yeast do their thing, and don't worry about it 'til Sunday, at least.
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Old 10-24-2009, 11:44 PM   #8
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Well, guess what? 45hrs after pitching, it has finally started. It is a very lazy bugger.
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Old 10-25-2009, 03:08 AM   #9
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Well it does happen from time to time for sure. I find it amazing that the beers that give you the biggest scares tend to be your best tasting ones
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Old 10-25-2009, 03:37 AM   #10
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Quote:
Originally Posted by hankisanerd View Post
Well, guess what? 45hrs after pitching, it has finally started. It is a very lazy bugger.
Making a starter eases your frustration in the future.


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