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Old 06-04-2012, 04:17 AM   #1
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Default Slow starting wyeast?

I'm using wyeast ringwood ale 1187. I made the mistake of not getting it started soon enough before brewing and I pitched it before it expanded. It did expand a little, but not much. Now ~26 hours in the primary, and it's not yet showing any signs of fermentation. No airlock bubbling, no krausen (though there was a little a few hours ago. Very little), no nothing. It's not quite as warm as I'm used to it being during fermentation either. Should I be concerned?

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Old 06-04-2012, 04:22 AM   #2
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See the first sticky thread in the forum... then RDWHAHB.

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Old 06-04-2012, 01:29 PM   #3
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What was the date on the yeast and at what temp do you have your vessel? Shouldn't be overly concerned as it will probably take off soon anyways but if if the yeast was old it may take longer as there are less viable cells to work with and if it's too cold you may need to warm it up a bit

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Old 06-04-2012, 02:25 PM   #4
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See the first sticky thread in the forum... then RDWHAHB.
If I had a HB to drink, I would be. Sadly, I drank the last few the other night. It feels... wrong.

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What was the date on the yeast and at what temp do you have your vessel? Shouldn't be overly concerned as it will probably take off soon anyways but if if the yeast was old it may take longer as there are less viable cells to work with and if it's too cold you may need to warm it up a bit
I believe that the date on the yeast was 12APR18. I don't have the package anymore though . Not sure on the temp; I've got it in my glass carboy wrapped in a heavy winter coat. It's slightly warmer than room temperature, though. It's been about 36 hours since I pitched it, showing no signs. There is definitely plenty of sugars in there for it to eat up.
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Old 06-04-2012, 02:53 PM   #5
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I had one take 68 hours to take off. I wouldnt take action til 72 hours had passed.

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Old 06-04-2012, 02:58 PM   #6
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How well was it aerated? That could be a problem too

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Old 06-04-2012, 03:06 PM   #7
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How well was it aerated? That could be a problem too
Well, we poured it from the stock pot into a funnel in the carboy, then added the rest of the water the same way. It should be aerated nicely.
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Old 06-05-2012, 05:24 AM   #8
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Well, we poured it from the stock pot into a funnel in the carboy, then added the rest of the water the same way. It should be aerated nicely.
Not sure if this means anything, but the fermenter appears to have negative pressure. It's sucking the airlock water up slowly. I've replaced it with vodka for now. I also took a tiny sample (half a shot glass) and tasted it. Didn't taste any alcohol, or very little. I didn't have enough to get a gravity reading. It's been ~27 hours since pitching now.
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Old 06-05-2012, 05:44 AM   #9
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Wyeast packs don't need to swell at all, but they do recommend letting them swell at least 1/2 inch just to guarantee the yeast is still healthy before pitching. If you got some swelling then all should be good. That brings up another question though... I wonder if the swelling time is also about getting the yeast to room temperature before pitching so you don't shock them with a sudden temp change? Anyway, I would roll with what all the experience here suggests and just wait the 72 hours before taking further action. And if you're current yeast doesn't take off you've learned a valuable lesson that you can pass on to the next "my yeast won't start" thread.

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Old 06-05-2012, 06:14 AM   #10
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I just had a Belgian wit that took 48hrs to show any signs. Now I have krassen all over the place. Just wait it out a bit. I also shook the fermenter and that seemed to help it along.

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