kombat
Well-Known Member
I brewed an Irish Red Ale this morning. The yeast I used has been washed and used twice before - this was the third batch I'd used it on. It's the Wyeast Irish Ale 1084. The last batch I used it on, I washed and recovered the entire yeast cake (approximately 2 full cups of slurry). That was on Dec. 19. I stored the washed yeast in my fridge. Today, I gave it 4 hours to warm to room temperature, then pitched the entire 2 cups of yeast slurry, expecting a ferocious fermentation. However, that was 12 hours ago, and so far, I don't have any signes of fermentation (some bubbles in the carboy, probably residual from aeration - no bubbling in the pail the blowoff tube leads to). O.G. was 1.041.
Can it take longer than 12 hours for big batch (2 cups) of 3-rd generation yeast slurry to kick off fermentation? If I don't see anything by tomorrow night (36 hours), I'll rehydrate and pitch some US-05, but I'd really love for this Irish Ale yeast to take off. Is there still hope?
Can it take longer than 12 hours for big batch (2 cups) of 3-rd generation yeast slurry to kick off fermentation? If I don't see anything by tomorrow night (36 hours), I'll rehydrate and pitch some US-05, but I'd really love for this Irish Ale yeast to take off. Is there still hope?