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Old 11-14-2011, 04:07 PM   #1
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I've had a batch on Wyeast Trappist for 24 hours with no signs of fermentation at all, the Smack Pack was made Sept. 2011, and when activated, never swelled(I waited 3 hours, then pitched @ 70 deg.) Is this yeast slow or should I repitch? In my experiece, Wyeast usually goes nuts around 10-12 hours. Not sure what to do.

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Old 11-14-2011, 04:10 PM   #2
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I don't think 3 hours is adequate to call a smack pack "not going to swell", nor is 24 hours enough time to judge a fermentation. Give it time young padiwan. 72 hours before worrying is the golden rule.

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Old 11-14-2011, 04:24 PM   #3
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No sign means no krausen, dropped gravity, churning of the yeast, or just no bubble in the air lock?

Give it 48 hours at least. Look for krausen to form. If you think nothing is happening, take a gravity reading (after 48 hours). Because of a bad lid I have had a beer ferment without a single bubble as the gas was escaping elsewhere. Relax, give it another day.

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Old 11-14-2011, 05:14 PM   #4
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Batch size?

underground and under the influence

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Old 11-14-2011, 06:29 PM   #5
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Thanks guys, it's a six gal. batch and there's no krausen, no churning and no pressure differential in airlock (double bubble).

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Old 11-14-2011, 06:32 PM   #6
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I vote for a bad seal on the bucket. I had a small hunk of wood stuck in the gasket for a couple batches once.

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Old 11-14-2011, 06:35 PM   #7
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Didn't anyone teach you not to put your wood in the beer?

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Old 11-14-2011, 07:03 PM   #8
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What did you brew? If it was a high gravity 1.065+ Dubbel, Tripel, or Quad those yeast are busy reproducing. If so go with a large starter next time if you want to see reduced lag time.

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Old 11-14-2011, 07:14 PM   #9
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Quote:
Originally Posted by solbes View Post
What did you brew? If it was a high gravity 1.065+ Dubbel, Tripel, or Quad those yeast are busy reproducing. If so go with a large starter next time if you want to see reduced lag time.
+1 on the starter
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Old 11-14-2011, 09:15 PM   #10
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Wellkommen to phencity!

Gotta get a starter on that given how long the yeast will be at work. Stressing them this early is a nono.

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