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Old 01-18-2009, 04:12 AM   #1
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Default Should I have made a starter?

I started a batch of Boddington's Clone last night (link). Its now been 24 hours, and not a single bubble. I used a liquid White Labs WLP002 English Ale yeast, warmed up to room temp then pitched directly. I also streaked some to an agar plate (Luria Broth; LB) and its not growing great, but there is some growth. I'm gonna give it overnight now, then hydrate and add a packet of dry Nottingham I happen to have unless you can talk me out of it... TIA



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Old 01-18-2009, 04:15 AM   #2
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Firstly, just posting this thread should get your yeast going....it's some kind of weird Beer God joke thing. Secondly, it's way too early to think nothing is happening. Give it another 48 hours before you do anything. It takes a while for liquid yeast to build up enough cells to really get going unless you make a starter.



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Old 01-18-2009, 04:17 AM   #3
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Be patient, English ale yeast is typically slow to start. I've had it take as long as three days to start bubbling.

Keeping it warm will help get things moving. I like to keep mine around 73 degrees with a heating pad until fermentation starts and then move it to a cool spot.

Tom

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Old 01-18-2009, 04:19 AM   #4
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White Labs says that you can pitch directly without a starter, and you can, but you will get much quicker starts if you make a starter. Basically, you are under pitching if you just pour in one vial and it takes time for the yeast to adjust to there new environment and start to reproduce. 24-36 hours is not uncommon especially if it isn't a very fresh vial. If you don't see much activity by tomorrow night I would go ahead and pitch your dry yeast.

In the future I would suggest making starters with your liquid yeast and re-hydrating your dry yeast. It's a little extra time but the benefits of doing so are worth it. What was the temperature of your wort when you pitched?

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Old 01-18-2009, 04:56 AM   #5
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I've recently learned that starters are great. For years I direct pitched my yeast with no starter. With a starter your fermentation will start faster and finish faster. It's well worth the time.

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Old 01-18-2009, 12:14 PM   #6
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Thanks guys. You've talked me down - at least until tonight!

Nothing has happened overnight though.

I pitched at about 74. The fermentor has been at about 67. I'll move it little nearer the heating vent...

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Old 01-18-2009, 12:20 PM   #7
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I just had the same problem with a liquid yeast. It took somewhere around 60-70 hours to start. That was 12 days ago it started and it hasnt let up yet! Stop already! Anyway, give it another day.

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Old 01-18-2009, 12:42 PM   #8
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Quote:
Originally Posted by BioBeing View Post
The fermentor has been at about 67. I'll move it little nearer the heating vent...
ACK! NONONONO! 67 is perfect. I had a batch of Rye that touched 73 with 002 and there is a twinge of hot, solventy, ammonia fusel if you leave it in a glass for a while. White Labs' range is 65-68.
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Old 01-18-2009, 01:32 PM   #9
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Default Wait and read

Wait it out. You are fine! Read this http://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-start-43635/ while you wait and as Nurmey said it will start just because you asked about it.

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Old 01-18-2009, 02:48 PM   #10
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My first 3 batches were with WLP002 yeast. Liquid yeast is notorious for slow startups. I did not do a starter with my first batch, and it took almost 3 days for it to go. My second batch, I did a starter, and it was bubbling in 12 hours. From my limited experience, what you are experiencing is normal.



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