Dry yeast dropped to bottom after pitching

[tjperry52]

Hey guys,
I’m relatively new to home brewing and just brewed my third batch, this time a bourbon barrel porter. I only have a small 1 gallon kit from Northern Brewer and I was feeling really confident after this brew day as I messed up the first 2. I pitched the dry yeast packet at just under 70 degrees after I aerated the wort in the fermenter.
Then I think I made my first mistake. I kinda shook the fermenter a bit as if I was aerating it. Immediately when I did it I realized I probably shouldn’t have as I saw a good amount of the yeast drop to the bottom. My main question is will this be okay? I’ve been seeing mixed results but still can’t get my exact question answered. If not, what steps should I take to save this batch? Any advice helps.
Thanks guys!

 

[hedgie57]

Let it ride ,it will be fine.

 

[madscientist451]

Everything is ok, swirl the fermenter is things seem sluggish. Even though lots of people say to just toss the dry yeast in, it DOES help to re-hydrate the yeast first.

 

[RM-MN]

Everything is ok, swirl the fermenter is things seem sluggish. Even though lots of people say to just toss the dry yeast in, it DOES help to re-hydrate the yeast first.

Fermentis says that re-hydrating the dry yeast doesn't really help and introduces an extra chance for contamination. YMMV

 

[tjperry52]

Good news. I was a little nervous last night as there was no visible Krausen layer in the least bit and almost looked completely flat. When I checked this morning there was a thick layer on the top, seems like the yeast is starting to kick in already. No bubbling yet but I’m not worried about that. Thanks for the help!

 

[mongoose33]

Good news. I was a little nervous last night as there was no visible Krausen layer in the least bit and almost looked completely flat. When I checked this morning there was a thick layer on the top, seems like the yeast is starting to kick in already. No bubbling yet but I’m not worried about that. Thanks for the help!

The thick layer is krausen. If you have krausen but no bubbling, it means there's a leak in the system that's letting out Co2. Possibly in the lid, or around the stopper, or some such. Krausen is the real indicator.

 

[tjperry52]

Right, but if I brewed the batch just over 12 hours ago isn’t it normal for there to be no bubbling yet? I have had issues with bubbling before but I know there’s no leak in the lid and I tested it out with water in it first. There may be a leak in the stopper possibly if there is one. If there is how much would this affect the final product? I only got to take a quick glance before work so it’s possible there’s a slow bubble

 

[mongoose33]

Right, but if I brewed the batch just over 12 hours ago isn’t it normal for there to be no bubbling yet? I have had issues with bubbling before but I know there’s no leak in the lid and I tested it out with water in it first. There may be a leak in the stopper possibly if there is one. If there is how much would this affect the final product? I only got to take a quick glance before work so it’s possible there’s a slow bubble

That depends on a lot of factors. I've had "bubbling" in as little as 3 hours but that's using a starter, oxygenating it, and oxygenating the wort. I've also had fermentations take 24 hours or longer to start.

As to affecting the final product, it won't, really, unless you're allowing oxygen to filter back into the fermenter headspace after fermentation is complete.

But in general, it won't make much difference unless you're doing a really hoppy beer. Oxygen destroys hop flavor and aroma, so you want to keep O2 away as much as you can.

 

[madscientist451]

Fermentis says that re-hydrating the dry yeast doesn't really help and introduces an extra chance for contamination. YMMV

Yes, I agree that contamination could occur when yeast is re-hydrated, but a few simple procedures should minimize the chance of that happening.
However, there when yeast is slow to kick off there is a chance of contamination taking hold in the wort or must. In addition to that, stressed yeast can produce off flavors.

https://www.homebrewersassociation.org/how-to-brew/rehydrating-dry-yeast/

I used sprinkle the yeast on top of the wort or must and put the stopper in and let it run its course.
These days I rehydrate dry yeast with GoFerm protect, add yeast nutrient when its needed and de-gas when appropriate. I don't remember where I heard about using GoFerm, but I've been having good luck so far using it.
I've made some wines and mead in the past with some funky off flavors and "rocket fuel" hot alcohol notes, but haven't had that issue since I started being more careful with the yeast and using temperature control.
But now that I'm thinking about it, I may try a side by side batch of mead, one with rehydrated yeast, the other just sprinkled in, and do nutrient additions and degassing to both and see if I can notice a difference.

 

[RPh_Guy]

But now that I'm thinking about it, I may try a side by side batch of mead, one with rehydrated yeast, the other just sprinkled in, and do nutrient additions and degassing to both and see if I can notice a difference.

Yay! Science!