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Old 03-11-2013, 05:50 AM   #1
Unusmundus
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Nov 2012
Halifax, Nova Scotia
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Okay, so I know there are a lot of threads on this, so I guess I'm just looking for some reaffirmation. Today I decided to brew pretty much my all time favorite style of beer; a Belgian Tripel. My LHBS put together a pretty simple recipe for me;

250 grams of cara pils steeped for 20 minutes (I know you're not supposed to, but I always gently sparge my specialty grains just once )

Then a 30 minute boil with 2.6 kg's of light liquid malt extract, 2 oz's of Hallertau, and 2 pounds of blond (clear) Belgian candi sugar.

Here comes the part I'm nervous about; The yeast-- My recipe called for WYeast strain 1214 (Belgian Abbey Ale), but I have NEVER used liquid yeast. It WAS refrigerated at the store, and I DID refrigerate it over night until I was ready to use it. I 'smacked' and activated it a good 30 minutes before starting my brew, and by the time I pitched it, it had been activated for ATLEAST 2 and a half hours. The package didn't seem all that swollen, but it did say on the back you didn't have to wait for the package to swell completely before pitching. So it's now been aboooout... 10 hours since I pitched my yeast. I DID stir and aerate the wort well, and this on its own of course produced foam, but as of right now, there is literally ZERO foam on top of the wort. I took a whiff a few minutes ago to see if I could pick up any C02, but all I can smell is warm yeast-- It smells like dough rising. There is NO fermentation happening here Did I do something wrong? I did notice that on the front of the package it was dated January 8th, 2013, though I assumed this was the manufacture date. Does WYeast put their expiration dates on the package? I could only find one date. Could my yeast be expired? If nothing happens in a few days, is the wort still good to pitch another (presumably active ) pack of yeast onto it? I was REALLY looking forward to this brew, am I just being impatient? I've only ever used dry ale yeasts like Coopers, or Nottingham, and have NEVER not seen any krausen, or signs of fermentation by this time. Anything helps here guys. Thanks a lot !

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Old 03-11-2013, 06:13 AM   #2
HopZombie99
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Aug 2012
Auckland, NZ
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10 hours? Dont worry about it mate. Even if it did "expire" on the 8th of Jan, its not a drop dead date for the yeast. It's probably more like a best before date . 10 hours to visible signs of fermentation is not worth worrying about. I got this from their website:

"A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well. "

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Old 03-11-2013, 06:17 AM   #3
diS
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Apr 2011
Croatia
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Yeast is in lag phase at the moment, this is phase where it is preparing for growth and fermentation and no visible signs are present.
You'll be ok.
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Old 03-11-2013, 06:17 AM   #4
ETOHonboard
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Nov 2010
Castle Rock, Colorado
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Give it more time. I have read that it can take up to 72hrs. For it to start. I used a smack pack once with all of the same details you have given. It didn't swell as much as I thought , and it was closer to the end of the sell by date. It took a day and a half for mine to get going. You should be good, just give it some time. What temp are you at? That can affect how fast it starts as well.

 
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Old 03-11-2013, 06:23 AM   #5
Unusmundus
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Nov 2012
Halifax, Nova Scotia
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Quote:
Originally Posted by HopZombie99 View Post
10 hours? Dont worry about it mate. Even if it did "expire" on the 8th of Jan, its not a drop dead date for the yeast. It's probably more like a best before date . 10 hours to visible signs of fermentation is not worth worrying about. I got this from their website:

"A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well. "
Haha, good find ! Thanks bro

 
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Old 03-11-2013, 06:26 AM   #6
Unusmundus
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Nov 2012
Halifax, Nova Scotia
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Quote:
Originally Posted by ETOHonboard View Post
Give it more time. I have read that it can take up to 72hrs. For it to start. I used a smack pack once with all of the same details you have given. It didn't swell as much as I thought , and it was closer to the end of the sell by date. It took a day and a half for mine to get going. You should be good, just give it some time. What temp are you at? That can affect how fast it starts as well.
I took the wort down to about 85-90 with my chiller and then dumped it in my bucket (as I was just going to add another ten liters of room temperature water, I figured it was cool enough), and topped up with another 13 liters of room temperature room water. It still seemed a bit on the warm side, and I probably should have waited for it to drop a few more degrees, but I'm sure it's fine, and was almost most certainly under 80 when I pitched my yeast. It's now sitting in a pantry that is usually maintained between 69-70 (the thermostat is actually right next to it.)

 
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Old 03-11-2013, 02:46 PM   #7
ETOHonboard
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Nov 2010
Castle Rock, Colorado
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Temps seem good. You should be good to go. Happy fermenting!

 
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Old 03-11-2013, 03:23 PM   #8
grem135
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May 2012
St. Louis, Mo.
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I believe the date on the wyeast pack is the manufacture date and it is used on yeastcalc.com to determine the yeast starter size you need to get your count to the proper level. It should still do fine but will take awhile to get going.
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Old 03-11-2013, 03:25 PM   #9
dstranger99
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Jun 2012
Charlottesville, Va
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You should be fine, fermentation can take off quickly or it can take 72 hours or more..........
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Old 03-11-2013, 03:28 PM   #10
Darwin18
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Nov 2008
Garner, NC
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You'll probably be fine.

In the future, if you're going to use liquid yeast, consider a yeast starter.
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