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Old 10-02-2012, 12:50 AM   #11
TrainSafe
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Do you have a local store that you could pick up some more yeast? That might be the better route vs. ordering it online and waiting the 3-4 days for arrival.

Of course, Murphy's law says that during the time it takes you to arrive home with a fresh smack pack in hand, the old yeasties will begin partying like it's 1999.

 
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Old 10-02-2012, 05:24 AM   #12
pdxal
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Have you checked the gravity?

 
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Old 10-02-2012, 09:40 AM   #13
gumpbrew
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Quote:
Originally Posted by pdxal
Have you checked the gravity?
Haven't checked it, I will pull a sample tonight...

 
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Old 10-02-2012, 09:58 AM   #14
worksnorth
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I'm with the "warm it up a bit" group.

 
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Old 10-02-2012, 02:43 PM   #15
Darwin18
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Quote:
Originally Posted by gumpbrew View Post
Yes, it was May 29 of this year, still well within the 6 mnth rule. Or is that pushing it? AHS is in Texas, I'm in MI, I ordered the cold pack, but it was not cold when I got it.
That's a really old packet of yeast...probably should have gone with a fresher packet.

According to Mr. Malty (http://www.mrmalty.com/calc/calc.html) you probably severely under pitched. For an OG of 1.058 and a production date of May 29, you would have needed 21.2 vials or packets without a starter. That's probably why you're not seeing any activity at the moment.

You may want to stop by your LHBS and pickup a couple packets of dry yeast, hydrate them (if needed), and inoculate your wort to get things moving forward. Under pitching definitely has an affect on the quality of your beer - some styles like some Belgians actually aim for this but most styles do not benefit. Your beer will likely ferment given enough time, but the quality will likely not be there.

If you do use liquid yeast for other beers, I would really recommend making a yeast starter. It makes a lot of difference and takes very little effort. Yes, the packet says it has all the cells needed to make beer, but it doesn't say that number is sufficient to make good quality beer.

 
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Old 10-02-2012, 04:08 PM   #16
Hopper5000
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You could but and repitch the yeast but a week of lag time with not that much yeast in there is quite a while for other friends to show up in your brew. However, if it tastes ok and the gravity hasn't dropped I would go ahead with it anyways. Just make sure to drink it fast once it's bottled and done.

 
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Old 10-02-2012, 04:44 PM   #17
Wolfbayne
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I have had a couple of bad experiences with these "smackables". Seems an easy way to pitch, but not worth the stress of worrying why its not bubbling. Best to invest the time and make a starter.

Just adding 2 cents to the discussion.
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Old 10-02-2012, 05:06 PM   #18
Denny
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Quote:
Originally Posted by gumpbrew View Post
No starter, I never have with "small" brews. OG was 1.058... Never had Wyeast not work.
A starter is a good idea for any beer over 1.040 for best results. Especially if the yeast is dated more than a week ago. That said, 36 hours isn't that long given your conditions. Be patient.
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Old 10-02-2012, 06:15 PM   #19
gumpbrew
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Moved it to warmer spot, woke up this morning and we have fermentation. Now, the big question.... Will it finish???

 
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Old 10-02-2012, 06:24 PM   #20
Hopper5000
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Nice, good to hear. It will hopefully finish, might have some nice esters since the yeast will have to try harder to ferment.

 
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