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Old 06-01-2008, 03:57 PM   #1
joejaz
 
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Did second AG last week. Split batch with my son. Used liquid ale yeast (Wyeth, I think). Only variables were that he put his in carboy, mine in plastic bucket and temperature. I put mine in cellar (about 64 degrees) --- after week no fermentation, gravity reading the same.. My son's started fermenting after a day or two. Brought mine upstairs today, swirled it around and bubbling started. What effect does a delayed fermentation have. This has been sitting 6 days , I guess in it's original state from the brew pot since the yeast hasn't done anything. I guess it's like pitching the yeast a week later.
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Old 06-01-2008, 05:00 PM   #2
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6 days is along time with no signs of fermentation. I would pitch a new batch of yeast and see what happens, taste and smell it, if it funny you should dump it. Fermentation is everything after the boil. Aeration, Temp, Pitch rate, Health of yeast are to me the 4 most important things to try and get nailed down. Good luck and tell us how it turns out for you.
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Old 06-01-2008, 05:11 PM   #3
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It looks like it kicked in now. It's still bubbling after an hour upstairs. I'll see what happens when it's done. One good thing. I can compare it to my son's batch which started fermenting right away.
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Old 06-01-2008, 05:37 PM   #4
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six days is sorta longish, but don't dump it, especially if it's bubbling now.

did you guys split the vial of yeast too?
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Old 06-01-2008, 05:42 PM   #5
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Quote:
Originally Posted by uglygoat View Post
six days is sorta longish, but don't dump it, especially if it's bubbling now.

did you guys split the vial of yeast too?
no, we used separate vials, we made about 11 gallons
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Old 06-02-2008, 10:25 PM   #6
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assuming sanitation was perfect, a few extra days of lag time is of no significance. the main reasons for wanting fermentation to kick off quickly are:

1. the sooner the yeast takes hold the less likely other bad things will take hold
2. fast acting yeast at the right temperature means a full conversion of sugar to alcohol, minimal yeast stress, and thus minimal off flavors from phenols and esters
3. its a slow enough process to go from grain to tastey beverage...so reducing lag time just helps it get in our belly faster
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Old 06-02-2008, 10:43 PM   #7
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I don't know that yeast strain, but 64 sounds really cold. Most ale yeast perform best between 68 and 70 degrees. The only question now is can you wake enough yeast up to ferment it down to the FG you are looking for. Bringing temp up and giving it a good swirl were good decisions.

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Old 06-02-2008, 11:17 PM   #8
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To prevent this happening again with liquid yeasts, you should do two things:
1. Always check the manufacturing date (Wyeast) or sell by date (White labs). Never buy a yeast that's more than 3 months old, or past it's sell by date. If you are paying top dollar for a quality product, you are entitled to get it fresh.
2. Always make a starter. This not only proves that the yeast is viable, but also increases the cell count.
I've had several batches of yeast that have taken their time to get going, and just postponed the brew for a week or so to ensure that the yeasts were healthy and active at pitching time.

-a.

 
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Old 06-03-2008, 12:15 AM   #9
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Quote:
Originally Posted by Eastside Brewer View Post
I don't know that yeast strain, but 64 sounds really cold. Most ale yeast perform best between 68 and 70 degrees. The only question now is can you wake enough yeast up to ferment it down to the FG you are looking for. Bringing temp up and giving it a good swirl were good decisions.

Eastside....
Many yeasts will perform at a colder temperature and will make a cleaner tasting beer at the lower temperature. Wyeast has a good chart that was available at some homebrew shops a few years ago. I thought that 68-70 was the optimal temp, but learned that many perform better at lower temperatures. Some people start at 68 or so and then lower the temp.
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Old 06-03-2008, 12:27 AM   #10
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I often ferment at 62-65 for my ales, they taste great! I will typically pitch the yeast a little warmer though, just to get things going.
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