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Old 03-05-2011, 10:57 PM   #11
Feb 2011
Aiken, SC
Posts: 84

I had great success with Wyeast Headwaters Ale yeast.
On Deck

Nightman Pale Ale (Always Sunny ref)
Hans Guck-in-die-Luft Apfelwein (3 Gal)

Gator Piss Ale
In Your Pocket Hefe-Weizen

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Old 03-05-2011, 11:52 PM   #12
Oct 2010
Osceola, Iowa
Posts: 1,421
Liked 25 Times on 18 Posts

I use wyeast almost exclusively and I have never had a problem. As far as the starter goes if you did everything right then I'm sure it will be fine. I built up a starter from a wyeast pack with an October date on it the other day (been in my fridge not the HBS). It's doing great and is ready to go to work tomorrow.

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Old 03-05-2011, 11:55 PM   #13
Rev2010's Avatar
Jan 2011
Bayonne, NJ
Posts: 2,690
Liked 335 Times on 239 Posts

Sorry to say, but I think you must be doing something wrong if, "first batch I ever made I made with Wyeast and had to repitch several days later due to zero activity". Zero activity? Hard to mess up enough to have that, like obviously boiling the yeast would do that or having 10 month old yeast might.

I don't know about starters as I've yet to make one even though I have a yeast starter flask etc. But when I pitch Wyeast into my 5 gallon batches I usually don't see anything going on for hours, but next morning I wake up and check and it's bubbling away like crazy.

Don't throw in the towel yet or you'll be severely limiting yourself in yeast choices. From now on maybe give a little more time in advance for the yeast to start. Without knowing every single detail in your process it's hard to tell what might be going wrong.


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Old 03-06-2011, 12:15 AM   #14
Waste Allocation Load Lifter - Earth Class
passedpawn's Avatar
Apr 2009
☼ Clearwater, FL ☼
Posts: 27,046
Liked 7207 Times on 4282 Posts

Wyeast? Smack pack? Did the pack bloat?

I love that feature. You know that the yeast is viable before pitching.
- Andrew

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Old 03-06-2011, 07:24 AM   #15
Jul 2010
Posts: 248
Liked 1 Times on 1 Posts

We carry only Wyeast for liquid at my work. We always make sure to rotate stock and only order what we know will sell. With that in mind I have never had anything but luck. Always puffs, ferments, and tastes the way it should and any problem I've had I could trace back to something I did. And I'm not just saying that, I felt this way way before I started working there. I'd give 'em another chance.
Cerberus Brewing Co.

BUCKET 1 : Citra IPA 3
BUCKET 2 : Centenial Blonde
CARBOY 1 : Citrillo IPA
CARBOY 2 : Apfelwein
CARBOY 3 : Psyder test001
CARBOY 4 : empty
CARBOY 5 : Hopsplode
KEG 1 : Palefoot APA
KEG 2 : empty
KEG 3 : Star San
BOTTLED : Nothin'
BUILT: MLT W/Copper Manifold & Rotating Sparge Arm

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Old 03-06-2011, 01:31 PM   #16
Jan 2011
Posts: 13

You never mention activating the smack pack. You need to do that before pitching directly or using in a starter. That would tell you how viable the yeast is before opening.

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Old 03-06-2011, 02:09 PM   #17
Apr 2010
Prior Lake, MN
Posts: 174
Liked 1 Times on 1 Posts

I've used both Wyeast and a couple different dry yeasts, I tend to get more of an initial vigorous ferment with the dry yeasts but have been happier with Wyeast in terms of flavors. I had a Wyeast hefe smack pack in my fridge for over 6 months because I just never got around to brewing something for that one. I finally brewed a dunkelweizen and used that yeast with a starter, it worked awesome!

Don't blame it on Wyeast, lots of success with it out there. If you think it's a supplier issue maybe get it shipped with a cold pack like others have suggested. Otherwise you'll need to keep working on your process, lots of good advice here so far.

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Old 03-06-2011, 02:45 PM   #18

I had a month old Thames Valley Wyeast pack that started fermenting @ 18hrs and attenuated very well. I like smack packs alot and will continue to use them in the future.

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Old 03-06-2011, 02:51 PM   #19
beergolf's Avatar
Jan 2011
collingswood, nj
Posts: 6,038
Liked 1231 Times on 838 Posts

I am a fairly new brewer but have used Wyeast a few times and it worked perfectly. I used 3 different strains with no problems.

I like dry yeast and use it (Us-05) for my pale ales, but for other beers that the yeast makes a big difference in the flavor I Use Wyeast.

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Old 03-06-2011, 03:12 PM   #20
Special Hops
Jun 2008
Posts: 1,441
Liked 28 Times on 25 Posts

I have used white labs, wyeast and various dry yeast through the years. Now I pretty much stick with dry unless I need a strain I cannot get dry. The others work just fine, but they are more expensive and just a PITA to deal with starters and what not. I use dry about 90% of the time these days.
On Tap:Foreign Extra Stout, ESB
Fermenting: Fools Gold IIPA
Up Next: Oatmeal Stout

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