Fermentation Never Started

[TBC27]

I brewed a NEIPA on Sunday. I had purchased Gigayeast Vermont Ale yeast from morebeer.com approx two weeks prior. I paid an extra $7 for an ice pack during shipping too. Long story short, I hit numbers and volume - 5.5 gallons into the fermentor at an OG of 1.060. I pitched the yeast at 65F at 2:30pm Sunday afternoon and NOTHING. I waited until Monday night at 9pm and still no activity whatsoever. I had a spare smack pack of 1272 (4 months old) so I quickly activated it, waited maybe 45 mins, and then pitched that. It has now been 24 hours since pitching the 1272 and still nothing.

Morebeer.com is shipping another packet of Vermont Ale yeast that should arrive Thursday at some point. My question is will my wort go bad? It will have been 4 full days with no active fermentation. This has never happened to me. I'm pissed and stressed! Someone tell me my wort is ok and will still turn into delicious beer.

 

[IslandLizard]

What's the current gravity? Hydrometer or corrected refractometer reading...

 

[TBC27]

I haven't check the gravity. But there was no Krausen ever. Is it possible for the gravity to change with no visual activity?

 

[IslandLizard]

Usually it leaves something behind, but who knows?

Did you make a starter with the Vermont yeast? That's always a positive sign of yeast vitality, as well as upping the cell count.

Strange the 1272 hasn't picked up yet either.

 

[TBC27]

The Vermont Ale yeast was a "double" pack that had ~200 billion cells which should have been plenty. Right? My OG was only 1.060.

 

[kh54s10]

One day is a really early to panic. I would bet that the first pitch was going to work given time. If both of those have done nothing you have something else going on. I would expect that your fermentation will be going by morning.

Ice pack this time of year? It didn't freeze did it?

BTW a smack pack needs a starter to have the proper cell count for pitching into a 5 gallon batch. But as a repitch you are probably OK

At 65 degrees on Sunday at 2:30 pm, I would not have been concerned until Tuesday at about 2:30 pm. What is it doing now. Gravity reading, not just airlock activity.

 

[TBC27]

The gigayeast did not freeze. I am in Ohio and we have had crazy weather this winter. I think it was 70F the day it was delivered, so it was warm and the ice pack had clearly melted during shipping.

As of this morning, wed at 7am, there is still absolutely no activity. I'll take a gravity reading tonight and update again. I gotta run to work now.

 

[kingmatt]

I'd be willing to bet fermentation has already started (especially since you have now double pitched) you just aren't seeing any visible signs yet. Are you sure your fermenter is airtight?

 

[derekcw83]

That yeast is the conan yeast right? I pitched mine without a starter and it took about 3-4 days for a krausen and still finished way too high. I've read it gets stressed easy without a starter.

 

[TBC27]

That yeast is the conan yeast right? I pitched mine without a starter and it took about 3-4 days for a krausen and still finished way too high. I've read it gets stressed easy without a starter.

Yes. It is the Conan yeast.

 

[weyman]

I was just thinking. Did you use water that has chlorine in it? I have read that chlorine and yeast do not mix well. it can only be either temperature issues (doesn't appear to be), poor yeast, or sanitation. But, if all these are in check, then maybe the quality of the water could be an issue.

 

[TBC27]

I was just thinking. Did you use water that has chlorine in it? I have read that chlorine and yeast do not mix well. it can only be either temperature issues (doesn't appear to be), poor yeast, or sanitation. But, if all these are in check, then maybe the quality of the water could be an issue.

I used distilled water

 

[weyman]

did the distilled water have any minerals in it? it being distilled, comes from the condensed steam from boiling water that has the minerals in it. If it doesn't have minerals, you might have to add them back in, while checking the pH and other water qualities.. Anybody else have an opinion on using distilled water for beer?

 

[TBC27]

did the distilled water have any minerals in it? it being distilled, comes from the condensed steam from boiling water that has the minerals in it. If it doesn't have minerals, you might have to add them back in, while checking the pH and other water qualities.. Anybody else have an opinion on using distilled water for beer?

I added minerals to the water: gypsum and calcium something or other

 

[weyman]

well, if all the ingredients, equipment, and environment have been vetted, then you must have made somebody mad. say a prayer to Ninkasi, the goddess of beer, and sacrifice an russian imperial stout by breaking the bottle on the kettle and do your penance. Cheers!

 

[TBC27]

Got home from work...active fermentation was visible. why it took 3 damn days, no idea. Hope my beer turns out ok! Thanks for everyone's feedback and ideas.

 

[IslandLizard]

Got home from work...active fermentation was visible. why it took 3 damn days, no idea. Hope my beer turns out ok! Thanks for everyone's feedback and ideas.

Good to hear, glad she's showing positive signs of life!

So I hope you learned 2 things:

1. Yeast is on her own schedule
2. Make ample size yeast starters before you pitch*

*Although 200 billion cells sounds like a lot, and is almost enough for a 1.060 ale (according to Yeastcalc you need 230 billion for a 5.5 gallon batch) if she was produced (packaged) on February 4, only 4 weeks before you pitched, there were only 154 billion viable cells left. And that doesn't account for any abuse she may suffered during that time, like shipping twice.

Overbuilding a yeast starter also allows you to save some out for the next time, saving money and some worry.

 

[TBC27]

Good to hear, glad she's showing positive signs of life!



So I hope you learned 2 things:

1. Yeast is on her own schedule
   
2. Make ample size yeast starters before you pitch*

*Although 200 billion cells sounds like a lot, and is almost enough for a 1.060 ale (according to Yeastcalc you need 230 billion for a 5.5 gallon batch) if she was produced (packaged) on February 4, only 4 weeks before you pitched, there were only 154 billion viable cells left. And that doesn't account for any abuse she may suffered during that time, like shipping twice.



Overbuilding a yeast starter also allows you to save some out for the next time, saving money and some worry.

This was definitely a learning experience!

 

[derekcw83]

Got home from work...active fermentation was visible. why it took 3 damn days, no idea. Hope my beer turns out ok! Thanks for everyone's feedback and ideas.

I kinda figured this post was coming soon lol glad it started for ya, took mine 3 days as well