I brewed an extract Octoberfest ale kit that on the recommendation of my LHBS I used WLP029 as my yeast. They told me that there was no need for a started is my og was 1.055. Yesterday was brew day. At 0830 I removed my yeast from the fridge I turned and burped the vial through out the day till I pitched it. After finishing my book I rapidly cooled my wort and the aerated via pimp and stainless stone. I then pitched my yeast at 64 degrees(the low end according to white labs packaging. I sealed up my bucket and and set up my air lock. I stored the bucket in my dining room at 71 degrees. 18 hours later no bubbles in my air lock. Any thoughts. I need this beer in a keg by sept 12th.
A little reassurance
- Thread starter jdman65
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Komodo
Well-Known Member
Just be patient. Especially without a starter, the yeast need time to build up their armies before they start eating. You will likely have activity in the next day or so. If you go three days and still nothing, then maybe start thinking about next steps.
If the yeast was fresh it will start, but you should have done a starter or pitched more yeast. That strain is very active. Once it takes off it will really take off. I'd drop that temp for fermentation. Ambient of 71 will likely rise into the upper 70s when fermentation gets going. Ideally with that strain and style you want to keep it at the very lower end of the temp range for the yeast to get a clean fermentation. Oh, and never go by what the air lock is doing, the vessel may not be air tight.
hunter_le five
Sheriff Underscore
It will all end in tears.
66-68F would be great, since WL029 likes 65-69F. It's a lil slow at 64F. Very steady fermenter once it gets going. I like it because it gives lager-like balance to the flavors, with a bit of crispness on the back. I simulate lagering in the bottles at fridge time. 2 weeks is good, but even a few weeks is a bit better.
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solbes
Well-Known Member
Yeah 66 till it starts. Once it does start try to keep it around 65, as active fermentation would push it past 70f.
Water bath with ice or cooler packs works well in the absence of a fermentation fridge.
Water bath with ice or cooler packs works well in the absence of a fermentation fridge.
move it now. most of the flavors are created early into fermentation to the fasster you get it cooled the less likely youll get yeast off flavors from going too warm. best case would be to get it in a cooled water bath to increase its thermal mass and keep it more or less constant.
Komodo
Well-Known Member
No sorry! And no freakouts!
yep. your beer is screwed. bring to me for proper disposal.
but on the real, don't worry about the airlock, escaping CO2 will take the path of least resistance and a lot of times, especially on buckets, that is through a lid that doesn't seal airtight. In the future it is always beneficial to make a starter to build a healthy population of the little guys.
but on the real, don't worry about the airlock, escaping CO2 will take the path of least resistance and a lot of times, especially on buckets, that is through a lid that doesn't seal airtight. In the future it is always beneficial to make a starter to build a healthy population of the little guys.
