36 hours and no fermentation

[lucianthorr]

So this brew was the first for a number of things.
First all-grain, first 10 gallon, first time using pure oxygen and a diffusion stone.
I brewed a hefeweizen and actually, everything seemed to go without any problems. I pitched at around 68-70 degrees and I'm storing at 62-63 degrees using WL300 yeast. The OG was 1.055 and 36 hours later, there's no bubbling and no change in the gravity.

My only slight mistake was when using the oxygen and stone, I only used it for about 30 seconds. I thought that was the prescribed amount of time but read afterward that 60 seconds is recommended.

If nothing happens in another 12 hours, should I add more oxygen and repitch? Besides the risk of infection, are there any other drawbacks to the wort sitting for two days before fermentation begins?

Thanks!

 

[skraeling]

ive never done o2, not saying its not good, just that ive never done it.

what are you fermenting in. buckets? carboy?

 

[lucianthorr]

A stainless conical. It's one of the larger Blichmanns where the top curves upward rather than a flat circle of metal so before checking the gravity, I was thinking that they might just require more pressure before bubbling starts. Not so sure that it's the case now.

 

[microbusbrewery]

You should be ok dosing it with O2 if primary fermentation hasn't kicked off yet. I'd also bump the temps up a bit as 62-63 is a little low for WLP300. Other things to consider, did you pitch enough vials or an appropriately sized starter? Was the yeast fresh? If the answer to either of those is no, I'd consider pitching more along with another dose of O2 and a couple degrees warmer on the temps.

 

[skraeling]

darn. was hoping it was a bucket and maybe the lid didnt have a good seal. Any way you can just take a quick peek inside?

36hr for such a moderate gravity beer kind of concerns me.

also wow seconding micros that temp is WAY low.

Optimum Fermentation Temperature:
68.00-72.00

right off the WL site.

 

[lucianthorr]

Yeah, it's strange because the brew day really went smoothly and I nailed the OG, the cooling and transfer. Usually some kind of small emergency pops up during the last 30 minutes of the day.
I pitched two Pure Pitch packages, both within the "best by" date. One was close, the other months away.

 

[skraeling]

Yeah, it's strange because the brew day really went smoothly and I nailed the OG, the cooling and transfer. Usually some kind of small emergency pops up during the last 30 minutes of the day.
I pitched two Pure Pitch packages, both within the "best by" date. One was close, the other months away.

raise that temp up.

 

[lucianthorr]

I'm on it.
Thanks for feedback. I'll let ya'll know how it goes.

 

[lucianthorr]

6 hours later at 68 degrees, I'm not seeing bubbles but the OG has dropped a little and I tasted the sample and it's got a nice little effervescence, so I'm optimistic that it was just a temperature issue.
Lesson learned: even if you want to ferment at a lower temp, start within the recommend temperature and drop it when I'm confident things are moving.

 

[microbusbrewery]

6 hours later at 68 degrees, I'm not seeing bubbles but the OG has dropped a little and I tasted the sample and it's got a nice little effervescence, so I'm optimistic that it was just a temperature issue.
Lesson learned: even if you want to ferment at a lower temp, start within the recommend temperature and drop it when I'm confident things are moving.

Good to hear it's started, but I'd be careful with that approach too. Dropping temps can signal the yeast that it's time to go to sleep, resulting in increased lag time. Most yeast will ferment at least a couple degrees below their recommended range. Some will ferment quite a bit below their recommended range. I usually shoot for a couple degrees below the listed lowest temp, then ramp the temps up. So in this case, I'd pitch at 66F, then ramp up to 68F over the first couple days, probably letting it go up to 70F by the end of the week.

 

[Mer-man]

White Labs says the density of pure pitch slurry is 2,5b/ml and the packets contain 40ml.

You need close to 400b cells for 10 gallons of 1.055 wort.

Given that your symptoms describe an underpitch, plus the above, I would say you have an underpitch.
I notice you did not add any nutrients - yeast nutrient will help them in a marginal or stressful situation.

So re-oxygenating would have helped the yeast multiply and not be so stressed out, but you are likely beyond the reproduction lag phase and won't help anything by adding oxygen now.

Expect lower attenutation % but you are still making beer. I will be interested to hear if you get really strong clove, banana, or bubblegum flavors.

 

[lucianthorr]

Hefeweizen is kegged and almost sufficiently carbonated. The final gravity looked high at first and then I remembered that refractometers aren't much use with final gravities. After putting it through northernbrewer's Refractometer Calculator, it was nailed at 1.015.
I kept it at 68 degrees for a week and after a few days of inactivity, I cold crashed for a few more days and then kegged.
The color and haze is perfect for a hefeweizen. I added 2 tsps of ground coriander and 2 tsps of ground fenugreek at the very end of the boil and I feel like I get mostly the coriander and the yeast's banana.
My biggest critique would be that it almost seems a little watery or thin.
My grains were 50/50 pilsner and wheat so maybe I'll lean heavier on the wheat next time...