Wlp833 and your experience. Help needed - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wlp833 and your experience. Help needed
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 08-21-2012, 10:57 AM   #1
TxBrewHouse
Recipes 
 
Jul 2012
Greenville, Tx
Posts: 62
Liked 1 Times on 1 Posts



Brewed a 10 gallon batch of mai boch. I used wlp833. The wort was at 70 F, I pitched straight from the tube to the carboys. And they were placed in my freezer at 50 F. That was Saturday at 7:30. Still no signs of anything. Did I pitch wrong or is this a slow slow yeast.



 
Reply With Quote
Old 08-21-2012, 11:23 AM   #2
Kentunkel
Recipes 
 
Aug 2012
Bone Green, KY
Posts: 80
Liked 7 Times on 7 Posts


Lager yeasts in particular can be slow starters. Also more co2 will dissolve into solution at those lower temps so that too will contribute to delayed signs of fermentation.

But if you pitched straight from a single vial into 10 gallons of maibock, you'll experience some additional lag time due to underpitching. That would be something you'd want to correct if you can get more WLP833.



 
Reply With Quote
Old 08-21-2012, 11:31 AM   #3

How many tubes? Did you aerate? This is why people preach starters, especially for lagers. Going from 70F to 50F is not ideal either. Next time cool the wort into the lower 50's then pitch. For now, just keep rousing it until you see activity.
__________________
Mead Lane Brewing
The liver is evil and must be punished

 
Reply With Quote
Old 08-21-2012, 11:49 AM   #4
TxBrewHouse
Recipes 
 
Jul 2012
Greenville, Tx
Posts: 62
Liked 1 Times on 1 Posts


I really appreciate the help. I put the wort into 2 carboys, each holding 5 gallons each. I vigorously rocked the carboys to aerate but not violently. I used 2 vials, I per carboy. Should I leave the temp at 50 F and continue to jostle them until I see signs of fermentation.

 
Reply With Quote
Old 08-21-2012, 12:07 PM   #5
Kentunkel
Recipes 
 
Aug 2012
Bone Green, KY
Posts: 80
Liked 7 Times on 7 Posts


Yes. Outside of buying more yeast that's probably the best option. They're gonna throw a lot of precursor while they get up to population so I would include a diacetyl rest on down the line.

A good pitch rate calc can be found at mrmalty.com for future ref. Lagers do need a buttload of yeast. Cheers.

 
Reply With Quote
Old 08-21-2012, 01:39 PM   #6
TxBrewHouse
Recipes 
 
Jul 2012
Greenville, Tx
Posts: 62
Liked 1 Times on 1 Posts


Looks like I'm making an hour and a half drive for more yeast. I'll leave it at 50 F and pitch a vial per carboy. In your opinion should I pitch the vials alone or use some starter. I have a feeling your gonna say use starter.

 
Reply With Quote
Old 08-21-2012, 01:48 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 68,515
Liked 7368 Times on 5208 Posts


Quote:
Originally Posted by TxBrewHouse View Post
Looks like I'm making an hour and a half drive for more yeast. I'll leave it at 50 F and pitch a vial per carboy. In your opinion should I pitch the vials alone or use some starter. I have a feeling your gonna say use starter.
You don't need a starter. But if you're not making a starter, you need more like 5 packs per carboy.

Consult mr malty's yeast pitching calculator for the correct amount: http://www.mrmalty.com/calc/calc.html
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 08-22-2012, 07:19 PM   #8
TxBrewHouse
Recipes 
 
Jul 2012
Greenville, Tx
Posts: 62
Liked 1 Times on 1 Posts


Just like to say thanks yooper for taking the time to help me out. I was going to drive today and feat more yeast but behold heavy fermentation. I agitated every couple of hours since your post and bam it worked. Thanks again.

 
Reply With Quote
Old 08-23-2012, 03:17 PM   #9
DRog00
Recipes 
 
Apr 2012
Houston, Tx
Posts: 43
Liked 3 Times on 3 Posts


I used this yeast for an oktoberfest, 2 tubes in 5 gallons at 60F. It took over 2 days to show signs of activity. If you read the whitelabs site, quite a few folks mention this is a very slow yeast. You will probably be fine without adding more yeast, but it won't hurt either. Once it gets going, get it down to 48.

BTW, this yeast fermented the beer down past what beersmith estimated. The fermentation is very clean.

 
Reply With Quote
Old 08-23-2012, 03:26 PM   #10
StoneHands
Recipes 
 
Jun 2009
Birmingham, AL
Posts: 430
Liked 31 Times on 28 Posts


WLP 833 is pretty much my go to lager yeast now. I guess it helps that I like Ayinger's beers. With this yeast, as with any lager, you have to pitch enough. Unforunately 1 vial isn't enough for great results. Pitch enough yeast, and pitch when your wort is at or slightly below fermentation temps. 833 makes great malty lagers.



 
Reply With Quote
Reply
Thread Tools



Forum Jump