Nottingham Yeast Acting Lazy

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smata67

smata67

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Got N yeast made by Danstar started at 90 (per directions), was probably down to 85 F or so when I pitched it into a 75 F wort. It's now been 24 hrs. Did I "shock" the yeast? Is it normal to have no activity in 24 hours? The yeast was made in Vienna and had a 12/2011 expiration date.
 
What do you consider a sign of fermentation anyway?

https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/, and by visible signs we don't necessarily mean a bubbling airlock.

It IS a sticky at the top of the beginners forum for a reason, afterall. ;)

As already stated in the linked sticky, Fermentation often can take up to three days to start. And by visible signs they do NOT mean airlock bubbling.


After 72 hours take a hydro reading....until then relax.
 
I've only used Nottingham a few times, all within the last month, and it seems to take about 36hrs before any hint of a krausen begins to form. Don't worry.
 
It did foam up and had settled at the bottom, like it's suppose to. Pitched it in 1/2 cup 90F water, let sit for 15 minutes, then stirred in. I did not do the acclimation using wort as described in the directions, so I worry. I'll hold off. I did Mr. Beer for 10 years without a single bad batch, don't want to start now...
 
People add yeast many different ways, and it works out fine. Just relax and read the linked thread, and wait the 72 hours we recommend. 99.9% of the time you will be posting that everything is fine by then.
 
smata67 said:
36 hours and bubbling through airlock, all appears well.
Click to expand...

And it usually is!!!! :mug:

Again, for all you nervous new brewers looking on in fear, the REASON there is a sticky at the top of the beginner's forum is because RARELY does yeast actually not take off within 72 hours. Like about 99.9% of the time.
 
I used this exact yeast on my latest batch... pitched it dry at about 75* and within 12 hours I had big time signs of activity, krausen was lifting and had some awesome action going on in about 15 hours... Here's a link to a quick video of it: [ame="http://vimeo.com/13963894"]http://vimeo.com/13963894[/ame].
 
Well, I know to wait and see, but after less than vigorous activity through the airlock for about 24 hours, the air lock is now pretty boring to look at. I know I've a pretty tight top on this, so I don't think there's much bleed off there.
 
It just means there's not any more EXCESS co2 to be released, NOT that there's anything wrong.... Get that out of your heard. It's not a magic fermentation gauge it's a vent, nothing more.
 

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