1968 Wyeast Re-use?

[barnes]

I've read that this yeast needs a lot of extra oxygen to get started. I pitched a new batch of beer on a cake of it and two days later, there's no krausen-- but semi-airlock activity.

Is it worth shaking everything around to try to work up the yeast or is it better to re-pitch a yeast in it if it's not taking hold quick enough? (I usually have great luck pitching on other cakes)

 

[ScoutMan]

Wouldn't hurt to give a good swirl. Did you aerate your wort prior to dumping on the yeast cake?

 

[barnes]

Not any special type of aeration... just the normal heavy shake/swirl as it's being filled up. Again, normally I've already got a huge heap of activity going on (and I know the yeast was good, because the first beer fermented). Just didn't want to risk oxidation too much by shaking it up now.