TriggerFingers
Well-Known Member
Hey guys,
I am a relatively new brewer and decided to brew up an IPA on Monday afternoon. I had a few packets of US-05 in the fridge (from MoreBeer- its fresh with a 06/13 date) and started a thread the day before about whether I should pitch one packet or two (for a 1.071 beer). I went with 1 packet since it was US-05.
Now I have used US-05 before, for every brew. It works well, has a great profile, hits numbers, etc.
Let me just say that I rehydrate my dry yeast. I have done it the same exact way (according to the Palmer book) every time. It works and produced good beer. I have seen this yeast take off vigorously in a few hours, and as long as about 30+ hours to finally get some bubbles out of the airlock. Now I know the true measure of fermentation is not airlock activity (always check the hydrometer).
Pitched at 4PM on Monday. I woke up around 6 AM the next morning (after 12 hours) and nothing. Not too worry, I go to work and am home before 4PM...(24 hours) and still nothing. Well I figured it was going to be another 24-36 hour lag like the last time, which is no big deal. Check it again this morning (36 hours) and nothing...I mean nothing. So after work today, +48 hours and zero airlock activity I rehydrated my last packet of US-05. When I popped the lid on the bucket, it smelled syrupy sweet without the slightest hint of krausen--I pitched it again, but did not take a reading. With zero activity, at least I can take pride in my good sanitation practices. But I am baffled by this.
I am trying to figure out what it could be?
First thing...temperature? I live in Santa Barbara so its not that (past few days have been in the low 70s outside and about 66 inside). The temperature here is fairly constant all year except for November and early December.
The yeast were rehydrated and pitched when the wort had cooled off for almost an hour, so I don't think the wort was too hot, and even then it wouldn't have killed all of the yeast off would it? The fermenter felt a little warm, but not what I would remotely call hot (and I had cooled + aerated most of the wort before I pitched).
The only thing I can think of is maybe residual star-san from rehydration zapped the yeast (unlikely) or the yeast was DOA (even more unlikely).
Anyone want to chime in on what it could be? Has something like this ever happened to anyone else?
I am a relatively new brewer and decided to brew up an IPA on Monday afternoon. I had a few packets of US-05 in the fridge (from MoreBeer- its fresh with a 06/13 date) and started a thread the day before about whether I should pitch one packet or two (for a 1.071 beer). I went with 1 packet since it was US-05.
Now I have used US-05 before, for every brew. It works well, has a great profile, hits numbers, etc.
Let me just say that I rehydrate my dry yeast. I have done it the same exact way (according to the Palmer book) every time. It works and produced good beer. I have seen this yeast take off vigorously in a few hours, and as long as about 30+ hours to finally get some bubbles out of the airlock. Now I know the true measure of fermentation is not airlock activity (always check the hydrometer).
Pitched at 4PM on Monday. I woke up around 6 AM the next morning (after 12 hours) and nothing. Not too worry, I go to work and am home before 4PM...(24 hours) and still nothing. Well I figured it was going to be another 24-36 hour lag like the last time, which is no big deal. Check it again this morning (36 hours) and nothing...I mean nothing. So after work today, +48 hours and zero airlock activity I rehydrated my last packet of US-05. When I popped the lid on the bucket, it smelled syrupy sweet without the slightest hint of krausen--I pitched it again, but did not take a reading. With zero activity, at least I can take pride in my good sanitation practices. But I am baffled by this.
I am trying to figure out what it could be?
First thing...temperature? I live in Santa Barbara so its not that (past few days have been in the low 70s outside and about 66 inside). The temperature here is fairly constant all year except for November and early December.
The yeast were rehydrated and pitched when the wort had cooled off for almost an hour, so I don't think the wort was too hot, and even then it wouldn't have killed all of the yeast off would it? The fermenter felt a little warm, but not what I would remotely call hot (and I had cooled + aerated most of the wort before I pitched).
The only thing I can think of is maybe residual star-san from rehydration zapped the yeast (unlikely) or the yeast was DOA (even more unlikely).
Anyone want to chime in on what it could be? Has something like this ever happened to anyone else?