Dry yeast sat on hops for 12 hours after pitching...

[DoctorDuvel]

I'm trying the dry hopping at yeast pitch method. Technically, I added the hops as I filled the vessel before adding yeast, so the yeast ended up mostly sitting on top of the hops (I used whole leaf) but didn't realize it until after about 12 hours. It was mostly wet at that point, and I rocked the fermenter until it all fell into the wort.
But do any yeast experts know if that time being on top of the hops was bad, or was it a very prolonged and gentle rehydration? 3 gallon batch, whole packet of Cali from Cellar Science.
Never dry hopped at yeast pitch before, so I goofed with the yeast, just expected it to settle in like usual. Couldn't find anything in searches on this scenario.

 

[day_trippr]

Couldn't find anything in searches on this scenario.

I'm not surprised, this is the first time I've read of such a situation....anywhere!
As you did eventually rescue the stranded wee beasties I'm inclined to believe everything will work out in the end...

Cheers!

 

[Kickass]

^^^
I’m guessing you just delayed things a little. If that’s the only abnormality, you’re probably fine.

 

[worlddivides]

I've never heard of anything like that before either, but I'm guessing that it's because you dry hopped with whole leaf hops instead of pellets. Whenever I dry hop at yeast pitch, the hops just drop straight to the bottom, but I imagine they'd float for a while with whole leaf hops.

Like the others, I imagine that it'll still ferment, but you might just have a longer lag time than usual.

 

[DoctorDuvel]

I'm not surprised, this is the first time I've read of such a situation....anywhere!
As you did eventually rescue the stranded wee beasties I'm inclined to believe everything will work out in the end...

Cheers!

Well, glad I could contribute something unique
I'll check in with an update soon.

Thanks, everyone!

 

[DoctorDuvel]

So I checked on the beer a few hours after my last post and it had kicked off, air lock activity was steady, and it smelled healthy and pleasant.
And now it's vigorous and rolling right along. What's interesting is that all the hops are floating at the top, surfaced is completely covered! And so, not sure if I'll ever see a krausen or if the hops will eventually drop. We'll see!
For reference, this is a Sierra Nevada-style pale ale, o.g. 1.050, Cascade only, wanted to use whole leaf since they do at Sierra (and I prefer whole leaf when I can find them).

 

[day_trippr]

The hops are floating on the emitted CO2. I'd expect them to stay up top pretty much the whole way...

Cheers!

 

[sibelman]

When I put whole hops in the fermenter, they go in a mesh bag with marbles to resist flotation. Of course, commando / free range hops probably contribute more flavor.

Pellets sink better, but they can still create a green top layer when added near high krausen.

 

[DoctorDuvel]

When I put whole hops in the fermenter, they go in a mesh bag with marbles to resist flotation. Of course, commando / free range hops probably contribute more flavor.

Pellets sink better, but they can still create a green top layer when added near high krausen.

That's a good option, if you have a vessel you can fit it through. I'm using a standard glass 5 gallon with that narrow opening, even had to force the hops through the funnel with the blunt end of a spatula. My determination to keep my process old school has its disadvantages lol.

 

[sibelman]

process old school

During the tail end of my glass carboy days decades, I'd fasten the top of a sanitized "hop sock" over the neck of the carboy with a hefty rubber band, pour in the marbles, and stuff in the hops. I believe the handle side of a wooden spoon was involved.

Yesterday I was able to stuff 14 ounces of fresh Cascades into a hop sock that's now sitting in 3.5 gallons of a best bitter in my Flex+. Old school is wonderful too.