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All these replies are true, however it shouldn't take that long. Do some research, refine your processes. Garret Oliver of Brooklyn beer said anecdotally that fermentation should have visible signs in 12 hours which has become my personal (amateur) benchmark. Also, don't pitch above 68 degrees...

You don't need a starter for that gravity with s05. Rehydrate correctly per instructions with ore oiled water and pitch. It looks fine to me, but smell it.

Check the 'slanting yeast' sticky at the top of the page. I haven't done it but the instructions are very detailed.

Hmm, 'yeast ranching ECY29' I think? It was a whole ago.

Notty at my LHBS is $5.25! I've also read about leaving a little beer on top, but I like washing and splitting into 4-5 sanitized jars.

YOOPER, that is my logic as well. I like the beer that I make from dry yeasts and now that the price is what it is, why not get 4 pitches from a pack?

Pitching on a cake is not a good practice (however I have done it with HUGE partigyle first runnings), but that's a topic for another thread, and there are always 3 or 4 of them active around here. I'm specifically talking about washing and keeping a few pitches around for future batches...

Let's assume in this example that the packets are fresh, handled correctly, rehydrated, pitched into a wort 1.055 or less that is not highly hopped (fewer oils) and fermented in its ideal temperature range. Let ferment out and good sanitation practices were observed.

I do, but I see the response often around here that it's 'unnecessary' or 'useless'. Is there any quantifiable reason not to that would impact the resulting product? I've searched for facts but generally just find the reason being dry yeasts are cheap. However, I am cheap as well, so why not...

Check the sticky at the top of this forum. Also there's an article around here I've only seen when accessing from actual computer called 'a novel approach to yeast washing'. I prefer to get a few pitches from a single vial/pack so I 'ranch' it from a gallon starter. I describe it on my journal @...

Heck yeah, make beer.

Good one.

If your gravity isn't above 1.070 or 5 gallons, rehydrate either correctly and pitch. I prefer notty as it gets very dry and clear quickly. Take a few minutes and look up the correct rehydration steps, not just any thread. Most just say throw it into warm water, but if you look around you'll...

I pitched s04 into 60 degree wort and it took off in 8 hours. Always rehydrate this yeast. I use boiled and cooled water at 80 degrees. The rehydration instructions are pretty specific saying ten times the weight of the yeast in water at 80-86 degrees, let sit for 30 minutes, then stir for 30...

Truer things have not been typed.

I've used the ECY29 vial several times. Perhaps I was lucky as I got expected AA with beers finishing 1.012ish, however, IMO I will be abandoning the yeast because all of the beers taste too similar. The yeast has such a signature flavor that(again, in this very novice brewer's opinion) it was...

Throw in a roseleare packet, stick it in a closet for a year.

My lhbs has 10 or so 'vials' Philly Homebrew Supply. They're cool dudes too.

Planning on a simple saison using this yeast, anyone having issues with bottle priming? Either over or under carbonation? It seems like the yeast is a beast.

IMO, the method you are using is theoretically more sound than taping it to the fermentor, in theory at least. The water will give you a more accurate temp with the density of fluid rather than taped to the carboy. I am still using the big tub of water method with stuck on fermometers and I have...