S-O5 Yeast ?

[RandalG]

So I brewed a pumpkin ale that I've done several times in the past with no problems using S-05. It's been over 24 hours and very little activity in the fermenter. I rehydrated before pitching. Should I repitch another packet tomorrow or do you think it's too late. What do you guys think?

 

[mongoose33]

Wait.

I brewed Cream of Three Crops on the 3rd of September and it took more than 20 hours to get going.

What temperature are you holding it at?

 

[cshamilton]

Wait.

 

[m1k3]

Not too late. But surely unnecessary. Sounds like you probably pitched at the correct temperature.

I agree with @cshamilton and @mongoose33 ... just wait.

 

[JJack887]

Fill the airlock adequately with sanitizer. If it's too low, you won't see activity.

 

[BlueHouseBrewhaus]

OP, check these out

https://www.homebrewtalk.com/showthread.php?t=589510

https://www.homebrewtalk.com/showthread.php?t=43635

 

[worlddivides]

Over 24 hours doesn't mean anything. Even though most of my yeast takes off within 8 hours, if you don't give it the right environment, it can take as much as 4 or 5 days to get started. I'd say "wait at least 3 days before doing anything." Sometimes yeast can take a while to get started, especially if the wort wasn't properly aerated or you didn't pitch enough yeast, etc..

 

[Brewddah]

S05 has been sluggish to get going for me lately. I am not sure why, because this hasn't always been the case. It used to take off after 10h or so. But, the end result is still good.

 

[RandalG]

Thanks for the replies. I'm used to using starters so they usually take off within 8 hours or so. I have a fermentation chamber so I pitched at 68 and held it there. This morning it's bubbling away with an inch of krausen so it's all good. I guess I over reacted a little.

 

[billingsbrew]

I have used S-05 multiple times with great success. I had an English barley wine starting gravity 1.15 and it was down to 1.002 in 48 hours. However, I did use a yeast starter with over 1 trillion cell count in a 5 gallon batch. I imagine your beer has started to ferment by now even if only from your original pitch.

 

[urg8rb8]

I have used S-05 multiple times with great success. I had an English barley wine starting gravity 1.15 and it was down to 1.002 in 48 hours. However, I did use a yeast starter with over 1 trillion cell count in a 5 gallon batch. I imagine your beer has started to ferment by now even if only from your original pitch.

Surely you mean down to 1.020 right?