14 hours since pitching and very slow activity

[anthonyc9]

I pitched my starter about 14 hours ago and the fermentation is going very slow.

I've brewed this same batch 4 times with the same yeast and it never goes this slow.

Is this normal. When should I think about re-pitching. (Beer OG was 1.060) thanks!


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[frazier]

14 hours is too soon to panic. What yeast?

 

[anthonyc9]

Wlp023 burton. Thanks!


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[hefe811]

I'm in the same boat. The wort looks flat. No airlock action. We're at 12 hrs and this is my first batch (white labs Irish yeast). What time IS panic time?

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[BigFloyd]

I'm in the same boat. The wort looks flat. No airlock action. We're at 12 hrs and this is my first batch (white labs Irish yeast). What time IS panic time?

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72 hours is the time that, if there's no krausen (airlock activity is not reliable), you'll want to take a gravity reading. If it's the same as the OG, re-pitch yeast.

 

[Glynn]

The odds are that your brews are still going through a lag phase. if you only used one pack its going to take anywhere from 24 to 36 hours before it gets going.

 

[anthonyc9]

The odds are that your brews are still going through a lag phase. if you only used one pack its going to take anywhere from 24 to 36 hours before it gets going.

Even with a starter?


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[hefe811]

Is it recommended to use more than one yeast pack? Especially for those who may be impatient...:beer:

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[frazier]

Is it recommended to use more than one yeast pack? Especially for those who may be impatient...:beer:

In general, the higher the OG, the more yeast you should start with. Most of my beers are in the 1.050 to 1.060 range. I use 1 pack dry if I'm using dry, but with liquid yeast I always make a starter (2 to 3 qts).

HTH, Cheers!

 

[Glynn]

Even with a starter?


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Depends on the size of the starter and the amount of time it was given. A 1.5 l starter on a stir plate for a few days and my batch's kick off in around 12/18 hrs

 

[BigFloyd]

Depends on the size of the starter and the amount of time it was given. A 1.5 l starter on a stir plate for a few days and my batch's kick off in around 12/18 hrs

FYI- you should not leave the flask on the stir plate that long. Around 18-24 hours is plenty of time to grow the culture to the best cell count you're going to obtain.

Take a look at this video, especially beginning at about 1:00. That's Wyeast microbiologist Greg Doss -

 

[hefe811]

I pitched my starter about 14 hours ago and the fermentation is going very slow.

I've brewed this same batch 4 times with the same yeast and it never goes this slow.

Is this normal. When should I think about re-pitching. (Beer OG was 1.060) thanks!


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