Indyking
Well-Known Member
Yes, another thread asking for opinions about lack of airlock activity and yes I have heard from many here that the activity can not always be trusted. But in my case, I'm pretty sure my yeast is dormant or dead, do you doubt? So, to the facts:
- This is a strong amber ale with OG of 1.072, 3 gal glass carboy with a tight cap and airlock, so I doubt it is leaking. I really do!
- I used re-hydrated Safale S-04, which have always been very robust on starting fermentation in the first 6-12 hours after using it 6-7 times before. This yeast is hot, no need for starters whatsoever, trust me.
- It has passed 24 hours and nothing! No activity and worse: no krausen!
- The only potential problem unrelated to yeast quality I can think of is temperature. The room is stable at 63F and there is no way I can keep it higher than that for long periods at this time of the year. 63F, though, is within the range of the yeast (lower is 59 according to manufacturer). I have used the same yeast before at stable room temp of 66F with no problems.
So, I'm thinking my yeast is probably dead and waiting longer won't do any good. If it was just slower than usual activity, at least a little bit of krausen should have formed despite of absent airlock activity.
I will take an OG reading tonight to make sure it's stuck, but almost positive it is just by the looks of the wort... I know it...
Should I re-pitch a second package? Aeration first or no aeration at all? Is the temperature the issue here?
- This is a strong amber ale with OG of 1.072, 3 gal glass carboy with a tight cap and airlock, so I doubt it is leaking. I really do!
- I used re-hydrated Safale S-04, which have always been very robust on starting fermentation in the first 6-12 hours after using it 6-7 times before. This yeast is hot, no need for starters whatsoever, trust me.
- It has passed 24 hours and nothing! No activity and worse: no krausen!
- The only potential problem unrelated to yeast quality I can think of is temperature. The room is stable at 63F and there is no way I can keep it higher than that for long periods at this time of the year. 63F, though, is within the range of the yeast (lower is 59 according to manufacturer). I have used the same yeast before at stable room temp of 66F with no problems.
So, I'm thinking my yeast is probably dead and waiting longer won't do any good. If it was just slower than usual activity, at least a little bit of krausen should have formed despite of absent airlock activity.
I will take an OG reading tonight to make sure it's stuck, but almost positive it is just by the looks of the wort... I know it...
Should I re-pitch a second package? Aeration first or no aeration at all? Is the temperature the issue here?