Belgian Wit slow start

[troutab81]

Hi all,

I brewed my normal Belgian Witbier again (5th time), and followed my tried but true recipe/procedures without any point of contamination, etc. In fact, I got my wort chilled faster than before (thanks to the 50 deg ground water here).

Its been 24 hours, and what is usually a pretty fast start (8hrs) for Wyeast 3944 (Belgian Wit) smack-pack...it isn't taking off. I Shook the carboy quite voilently and poured in the wort so I think aeration isnt an issue and I have roused it several times today.

NOTES: The Smack Pack was activated 5 hours before, but didn't swell at all, and the "born on" date was Sept 09.

RECIPE:
3.3 lbs Wheat LME
3.3 lbs Light LME
.75 oz Tettnang (60)
.75 oz Saaz (60)
.25 oz Saaz (Flameout)
.25 oz Bitter Orange (Flameout)
.10 oz Ground Coriander (Flameout)
Pinch of Cinnamon, Ginger (Flameout)

OG = 1.050 (right on the recipe)

QUESTION: Should I be worried at this point that I see absolutely NO Krausen formation and no air lock activity? When is it proper to repitch and would it be a problem with WL400? RDWHAHB? At what point should I be concerned I see no activity?

 

[Suthrncomfrt1884]

When did you brew? If it was less than 48 hours ago....RDWHAHB.

Chances are, you're yeast is fine. This is an excellent reason why we make starters.

 

[BierMuncher]

Have a homebrew and check back in another 24 hours. :cross:

 

[troutab81]

Have a homebrew and check back in another 24 hours. :cross:

Appreciate it guys. Never had a smack pack take longer than 8-12 hours. It has been 24 hours... if no luck, by then I guess I will repitch.

Any issues with pitching White Labs Belgian White on this? Reason I say is my homebrew shop does not have any more of the Wyeast 3944.

Agree with you on the starters (now). But when all of my fermentations seemed to go very well it was hard to add the extra step