Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How long to wait?
Reply
 
LinkBack Thread Tools
Old 07-20-2007, 04:53 PM   #1
ohiodad
Feedback Score: 0 reviews
 
ohiodad's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Hilliard, OH
Posts: 264
Liked 2 Times on 2 Posts

Default How long to wait?

O.k. Yesterday I brewed using the Northern Brewer Porter kit. Brew looked and smelled great. Used the Wyeast Smack Pack.. Big one of Ringwood yeast. Today almost 24 hours later still no bubbles in the airlock. How long do I wait before I toss in some dry? And if I need to can anyone recommend some kind of dry yeast that will get close to the same results? I'm fairly new and just learning my way around brewing..
Cheers!
Scott

__________________
ohiodad is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2007, 05:02 PM   #2
Matt Foley
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Posts: 221
Default

This is a common question. I am fairly new as well, but I think most people will tell you to wait it out a little longer.

some questions: How long between smacking the yeast and pitching it to your wort? Did you create a starter with the smackpack or just pitch it in your wort?

by answering a few of these questions the experts will be able to better help you.

__________________
Matt Foley is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2007, 05:02 PM   #3
LSUGrad00
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Baton Rouge, LA
Posts: 17
Default

I brewed up my first batch on Sunday and didn't have any airlock activity until Wednesday night. Since then it's been rolling steady.

I asked the same question and general consensus seemed to be wait at least 72 hours before adding more yeast.

The guys around here are full of great advice the best of which I've found is RDWHAHB (Relax Don't Worry, Have A Home Brew)

Good luck

__________________
LSUGrad00 is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2007, 05:05 PM   #4
ohiodad
Feedback Score: 0 reviews
 
ohiodad's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Hilliard, OH
Posts: 264
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by Matt Foley
This is a common question. I am fairly new as well, but I think most people will tell you to wait it out a little longer.

some questions: How long between smacking the yeast and pitching it to your wort? Did you create a starter with the smackpack or just pitch it in your wort?

by answering a few of these questions the experts will be able to better help you.
No Starter.. I'm still trying to learn about those and the pack said I didn't need one.. I smacked it about 11AM and pitched it about 5:00PM.. It didn't swell quite as big as the last one that I used but it did swell some...
__________________
ohiodad is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2007, 05:23 PM   #5
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 207 Times on 113 Posts

Default

you're probably fine...wait another day. grab some dry yeast to keep around the house in case this or other brews go 72 hours or so without any activity.

read up on starters, they're handy with letting you know your yeast is viable and they'll reduce lag time. and they're really, really easy

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2007, 07:11 PM   #6
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

agree, prolly just fine...its just lag phase. next time, smack the pouch a full 24 hours in advance if you're not making a true starter.
There are two sizes of smack packs...one really really needs a starter, the other you can get by as long as the yeast is still fresh.
you can't go wrong with a starter in either situation though.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2007, 07:44 PM   #7
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 207 Times on 113 Posts

Default

your pack should easily swell within 6 hours...if you're going to go 24 hours in advance you might as well make a starter. here's how i do it:

bring to a boil 2 cups of water, remove from heat and mix in 1/2 cup of DME.

boil for 10 minutes, then cool to below 80 degrees

pour into sanitized 1000 mL beaker and fill with 75 degree (clean) water to about 800 mL

cover with aluminum foil and give it a good swirl every 30 minutes for the next day(every time you walk past it) to aerate it and keep the yeast in suspension.

you should see it develop a krausen. now you know your yeast is good to go and you've just greatly increased your yeast cell count!

hope this helps

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2007, 09:27 PM   #8
ohiodad
Feedback Score: 0 reviews
 
ohiodad's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Hilliard, OH
Posts: 264
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by DeathBrewer
your pack should easily swell within 6 hours...if you're going to go 24 hours in advance you might as well make a starter. here's how i do it:

bring to a boil 2 cups of water, remove from heat and mix in 1/2 cup of DME.

boil for 10 minutes, then cool to below 80 degrees

pour into sanitized 1000 mL beaker and fill with 75 degree (clean) water to about 800 mL

cover with aluminum foil and give it a good swirl every 30 minutes for the next day(every time you walk past it) to aerate it and keep the yeast in suspension.

you should see it develop a krausen. now you know your yeast is good to go and you've just greatly increased your yeast cell count!

hope this helps
Thanks a bunch!! I found a link above where someone builds one in a brewpub growler and I think that will work best for me probably... I don't have a lot of flasks laying around.. Anyway.. I've past the 24 hour mark and still no bubbles :-( I hope it is still live!
__________________
ohiodad is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2007, 10:03 PM   #9
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 207 Times on 113 Posts

Default

a growler will work good, just make sure you cover that sucker with aluminum foil...don't cap the top...you want to let a bit of air get in (but still keep contaminants out)

i'm sure your beer is fine, dude just you wait.

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2007, 10:27 PM   #10
weetodd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Location: Seattle. WA
Posts: 197
Liked 1 Times on 1 Posts

Default

You also didn't mention if you aerated the wort well before pitching your yeast. I've always used the "shake the hell out of the carboy" as I ferment in a carboy, others find other ways to get oxygen into their wort once its cooled down near pitching temps. It really helps to give the yeast a kickstart.

On top of that, I had a batch of Ringwood that was really slow once. I checked the date on the package and it was 9 months old. So if you are buying your yeast from the LHBS always make sure to check the date!

__________________
weetodd 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
Did I wait too long? slayer84 Hops Growing 0 08-13-2009 12:53 AM
How long to wait... wrigh1st Beginners Beer Brewing Forum 11 05-20-2009 02:13 PM
how long to wait? beerbelay General Techniques 4 05-19-2009 01:24 PM
how long should I wait? ron,ar Wine Making Forum 3 02-21-2007 12:28 AM
Why Did I Wait So Long? Brewsmith Cider Forum 23 01-25-2007 03:34 PM