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recordsmith 05-29-2006 01:16 PM

Yeast problem, how long do I wait?
 
So I finished brewing my fourth beer last night and I think I killed my yeast or they were dead or something cause there is no activity. How long should I wait and should I throw out the batch or re pitch with fresh yeast? I am using a british ale yeast.

You know I hate being a noob.

Jon

JacktheKnife 05-29-2006 01:24 PM

Howdy,
It takes till the next day, or even two to get visably 'going.'
If I brew a batch at 3 am , it takes a day or even two,
till I can see foam on top of the wort.
I'd say don't worry, have a homebrew.

J. Knife

david_42 05-29-2006 01:46 PM

Yeast can take as much as 48 hours to complete their growth phase. It depends on the amount of yeast you pitch and how much oxygen is in the wort. Once they are done growing, they start making CO2 and alcohol. I never repitch before 48 hours.

Mykel Obvious 05-29-2006 01:51 PM

Quote:

Originally Posted by recordsmith
So I finished brewing my fourth beer last night and I think I killed my yeast or they were dead or something cause there is no activity. How long should I wait and should I throw out the batch or re pitch with fresh yeast? I am using a british ale yeast.

You know I hate being a noob.

Jon

Hey Jon,
Tell us just what you did... Did you aerate the wort? What temp was the wort when you pitched? How long has it been since you pitched? Dry or Liquid yeast? Did you make a starter? What was your OG?

If you pitched a vial of White Labs with little aeration and no starter it can take up to 24 hours or longer to see any results... Aeration and Starters are your friend!!!

The more info you can give us, the closer we can dial in on what may have happened...

mikey

recordsmith 05-29-2006 02:41 PM

Hey guys thanks for the responses. Here is what I did. Wyeast #1335 is the yeast that I used. I did Aerat but I did not use a starter. The tempeture might hae been a problem it was around 87 degrees. I pitched it yesturaday at about 5:30pm and the OG was 1.040.

I hope this helps. I guess I am just worried that the temp was to high.

thanks
Jon

lergnom 05-29-2006 02:54 PM

:tank:
I did the same thing. Temp was too high. Three days later the bubbling started. Beer turned out fine. I learned to get the temp down, and to not be ridged on when I did things. Oh, let the beer age some before drinking, flavors will blend.

lergnom

homebrewer_99 05-29-2006 10:22 PM

This os one of my peeves with brewers in a situation such as yourself...no starter and then you wonder what's wrong???:confused: :mad:

Here's a simple brewing rule #1: Don't brew unless your starter is good and active...PERIOD!!:D ;)

Mykel Obvious 05-29-2006 10:33 PM

Quote:

Originally Posted by recordsmith
Hey guys thanks for the responses. Here is what I did. Wyeast #1335 is the yeast that I used. I did Aerat but I did not use a starter. The tempeture might hae been a problem it was around 87 degrees. I pitched it yesturaday at about 5:30pm and the OG was 1.040.

I hope this helps. I guess I am just worried that the temp was to high.

thanks
Jon

Hey again Jon,

That is a bit high, but not high enough to croak the yeasties... might shock them somewhat if they were much cooler than the wort... But Hell, I pitched my starter of WLP565 Saison I yeast today at around 85 F... but then I WANT this one to ferment that warm!!! All them good Belgian flavors... yummie

I would recommend making a starter though... it can be a PITA, but it really does help fermentation... here's a good article on why you should make one... I bought a magnetic stirrer after reading this one:

http://www.maltosefalcons.com/tech/MB_Raines_Guide_to_Yeast_Culturing.php

I aerate for a minimum of 30 minutes with a air pump and filtered 2 micron stone (I smoke too much to keep O2 nearby LOL)... I really think that aeration/oxygenation and making a healthy starter goes a LONG way towards making better beer!!!

I also use either Servomyces or WYeast Nutrient (and sometimes both) to make sure things go as fast and strong as they can... I love it but again YMMV and all that...

So any signs of activity yet???

later,
mikey

budbo 05-30-2006 12:11 AM

The batch I did Friday had nothing Saturday night.. I decided to wait until Sunday morning to re-pitch..... It was going nicely.

Mykel Obvious 05-30-2006 03:16 AM

Update on the Saison I pitched at 85F... about 4 hours later and the krausen is beginning to form and the air lock is bubbling nicely... :rockin:

Starters are your friend!!!

:D

later,
mikey


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