Coastalbrew
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- Oct 26, 2018
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I brewed a 3G batch of Yoopers oatmeal stout on Sunday. Pitched a pack of Wyeast british ale II @ 3:15, 64*. Checked this morning, no activity and the fermenter still @ 64*. I decided to raise the temp up to 67 and swirled the wort to try and rouse the yeast. Still nothing. I've ramped the temp up again to 69 in the hopes that the extra warmth will inspire the beasties to start eating. I know it's only been 24 hours, but usually my fermentations start within 6, so I'm starting to think about a re-pitch.
The only other yeast I have on hand is wlp001. The lhbs is 45 minutes away and I won't be able to get up there until Thursday, and with it being new years eve, they may or may not even be open. So am wondering if anyone has ever used 001 in a stout and what I might expect out of it. I plan on giving it another 24 hours at the higher temp before re-pitching.
Any thoughts or advice are appreciated.
Cheers!
The only other yeast I have on hand is wlp001. The lhbs is 45 minutes away and I won't be able to get up there until Thursday, and with it being new years eve, they may or may not even be open. So am wondering if anyone has ever used 001 in a stout and what I might expect out of it. I plan on giving it another 24 hours at the higher temp before re-pitching.
Any thoughts or advice are appreciated.
Cheers!