I brewed an IPA last month and split it between 4 different yeasts, starting 12-20-09. Each beer was a 2.25 gal batch.
Today (1-18-10), I bewed an Amber and a Belgian Wit. I racked off/bottled each of the IPA's as I was brewing the two new beers today. I recapped the carboys with the yeast cakes and neither sat for more than two hours before having fresh wort dumped on top. Both were cooled to 70 deg and then pitched indoors at 64 deg.
The Amber was put on Wyeast 1187 Ringwood and the Wit was on Wyeast 1214 Belgian. This was approximately 4 and 2 hours ago, respectively, and there is still no activity.
I've re-pitched numerous times with great results - that's why I'm so puzzled this time. The only thing I can imagine is that after a month, too many of the yeasts have gone dormant or that the small IPA batches did not produce enough yeast. There definitely wasn't the nice 3/4" thick cake this time.
Any thoughts welcome...
Today (1-18-10), I bewed an Amber and a Belgian Wit. I racked off/bottled each of the IPA's as I was brewing the two new beers today. I recapped the carboys with the yeast cakes and neither sat for more than two hours before having fresh wort dumped on top. Both were cooled to 70 deg and then pitched indoors at 64 deg.
The Amber was put on Wyeast 1187 Ringwood and the Wit was on Wyeast 1214 Belgian. This was approximately 4 and 2 hours ago, respectively, and there is still no activity.
I've re-pitched numerous times with great results - that's why I'm so puzzled this time. The only thing I can imagine is that after a month, too many of the yeasts have gone dormant or that the small IPA batches did not produce enough yeast. There definitely wasn't the nice 3/4" thick cake this time.
Any thoughts welcome...