Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Wyeast 4783 Rudesheimer
Reply
 
LinkBack Thread Tools
Old 04-10-2011, 01:33 PM   #1
billdog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Ohio, Delaware, Ohio
Posts: 78
Liked 2 Times on 2 Posts
Likes Given: 11

Default Wyeast 4783 Rudesheimer

I bought a mead kit from NB on 1/25/2011. I've never made a Mead, this is a trial for my wife. So, 3 months later I smack the pack and go ahead and prep everything. 6 hours later and the bag has not expanded much at all. I go to Wyeast web site. A FAQ says that after 2 months you may not see expansion of the bag, but that the yeast is still there. It has now been 24 hours since addition and still no activity. Any one ever see this before? Should I be worried?

__________________
billdog is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2011, 06:24 PM   #2
mccann51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Somewhere, CA
Posts: 227
Liked 3 Times on 2 Posts

Default

I've never had a smack pack of blow up significantly, and I've read it's not really a big deal if it does at all. If you're concerned you could make a starter. Or you could pitch it, and if nothing happens within 48 hours, you could pitch some dry wine yeast. Dry wine yeast is very reliable and makes you wonder why you ever worried over wet yeast.

__________________
mccann51 is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2011, 07:50 PM   #3
MedsenFey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Florida
Posts: 1,034
Liked 15 Times on 15 Posts

Default

What temperature are you maintaining? - that can sometimes cause a long lag phase.

I'd suggest aerating it well to help the yeast grow more, and give it another day or two.

__________________
MedsenFey is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2011, 01:33 AM   #4
billdog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Ohio, Delaware, Ohio
Posts: 78
Liked 2 Times on 2 Posts
Likes Given: 11

Default

70F is the temp. I have seen signs of fermentation 48 hours after pitch. Very low floculation. Could be that the yeast I pitched was low in number and I am just observing a long lag phase.

FYI, I do not have a stone setup for airation, therefore I rely on "shaking" the fermenter.

__________________
billdog is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2011, 06:52 PM   #5
MedsenFey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Florida
Posts: 1,034
Liked 15 Times on 15 Posts

Default

Quote:
Originally Posted by billdog View Post
Could be... I am just observing a long lag phase.

FYI, I do not have a stone setup for airation, therefore I rely on "shaking" the fermenter.
Yep, that sounds like it.
Shaking (or opening and stirring) work fine for aeration, though I'm partial to a whisk.
__________________
MedsenFey is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2011, 06:35 AM   #6
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,805
Liked 77 Times on 68 Posts
Likes Given: 21

Default

The Wyeast smack packs can be hit or miss as to the degree of swelling you will see depending on the strain...I'm not terribly familiar with that strain, but I've made beer and mead with smack packs that didn't bulge very much, and they've all turned out fine!

Out of curiosity (and if you haven't taken the trash out yet), what was the Mfg date on the pack? Sometimes you can see less than vigorous bulging if it's older than a few months (but I've still made good things with older smack packs)...if you're ever concerned about yeast viability with liquid yeast, you'd never be wrong to make a starter...when the starter takes off, then you know for sure you have good yeast! (Not to mention a better pitch rate and hopefully a faster start to fermentation...)

__________________
Packaged: A bunch of random stuff...*and* American Pale Mosaic SMaSH
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Hopefully being refilled next week!
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic is offline
 
Reply With Quote Quick reply to this message
Old 04-14-2011, 02:45 AM   #7
billdog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Ohio, Delaware, Ohio
Posts: 78
Liked 2 Times on 2 Posts
Likes Given: 11

Default

the mfg date was dec 2010. It is humming along now. 4 good days of fermentation, giving off a good odor. Looking to do a late addition of fruit for added color and flavor. I bought some frozen rasberries I'll add on day 5. That yeast was probably at the end of it's shelf life, that could be why I saw what I did.

Thanks fellas!

__________________
billdog is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2011, 12:52 AM   #8
billdog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Ohio, Delaware, Ohio
Posts: 78
Liked 2 Times on 2 Posts
Likes Given: 11

Default

Stuff is still fermenting 33 days later!! That is sooo cool!!

Transfered it tonight too, sample was really nice!

__________________
billdog is offline
Atek Likes This 
Reply With Quote Quick reply to this message
Old 05-12-2011, 02:19 AM   #9
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 80 Times on 52 Posts
Likes Given: 2

Default

I've used this yeast twice, it's a slow starter, even if you make a starter, I think my lags were 36 and 48 hours pitching a fresh pack off the stir plate. It's a nice strain, produces a very solid fruitiness, especially at colder temps. I think you will be pleased with the results.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces 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
Sweet Mead Activator Wyeast ACT4184 Wyrmwood Mead Forum 16 03-07-2011 02:42 AM
Wyeast choices for Mead mdf191 Mead Forum 8 09-01-2010 04:16 PM
Wyeast strain 4783 Rudesheimer avidhomebrewer Mead Forum 0 06-05-2010 03:48 AM
Wyeast yeast packets CandleWineProject Mead Forum 1 04-19-2010 04:33 AM
DAP and Wyeast Nutrient? HungusBrews Mead Forum 7 10-01-2008 02:22 PM