Fermentation Question

[apscarpelli]

All,
I made a batch of Northern Brewer's Pumpkin Spice Ale yesterday and before taking the OG I dumped half the yeast into the carboy and realized what I had done and took a quick reading and then poured in the rest of the yeast and put the stopper and airlock on.

I went and checked on the carboy and it's been 24 hours and still no fermenting. Looks like all the yeast is on the bottom of the carboy and I used the Safale US-05.

Any ideas or wait 2 more days and then pull a reading?

 

[basilchef]

ok, a few things to think about. first the gravity reading really shouldnt be effected. next, the delay in your visable fermentation couldbe a few things. one being the temp is off and causing a slow start. some fermentations take longer then others. second your yeast could be alot less viable then you thought. third your air lock/bung/lid may have a leak and it wont show many signs of fermenting other then a noticable kruesen*. give it time (as anyone would say). if you dont see a change in a day or two buy more yeast. also did you rehydrate your yeast? not necessary but helps make a healthier start to your beer. let me know. cheers

 

[apscarpelli]

So to answer your questions. The kit was suppose to have an OG of 1.052. What I could see it was about 1.048 (was foamy at the top so hard to tell). The temp has slowly climbed down to about 65ish and started around 72. I was thinking that maybe I poured a little yeast out in my OG reading in the hydrometer, but I still had half of the yeast left that I poured in after the reading. I checked my air lock on the carboy and pushed it in further. I've used this same one for 2 brews so I know there is no leak their. I do have some yeast in the fridge that I can use. I did also rehydrate this yeast before pitching. I'd be fine with no bubbles, but no foam or krausen at the top is forming yet.

 

[basilchef]

Your efficiency isnt that far off. Plus most hydrometers are calibrated to 60°, plenty of adjusting calcs online. Im guessing you are pretty close. As for the yeast, i have no First hand knowledge as to the difference it makes so soon after being added. I would assume its not much of a problem, but cant be sure without testing it myself on a split batch. Give it a bit more time recheck the hydro then if need be, repitch. Hope you post your progress and results. Cheers.

 

[apscarpelli]

Yeah, today still no fermenting. The temp gauge on the car boy isn't registering (lowest temp is 64). I put carpet beneath the carboy instead of cement and wrapped it in carpet. If no krausen tomorrow I'll test the gravity and if nothing has changed re-pitch some more yeast. I may even move it up stairs to a warmer room.

 

[duboman]

All,
I made a batch of Northern Brewer's Pumpkin Spice Ale yesterday and before taking the OG I dumped half the yeast into the carboy and realized what I had done and took a quick reading and then poured in the rest of the yeast and put the stopper and airlock on.

I went and checked on the carboy and it's been 24 hours and still no fermenting. Looks like all the yeast is on the bottom of the carboy and I used the Safale US-05.

Any ideas or wait 2 more days and then pull a reading?

The partial pitch is not a problem and the fermentation could take up to 72 hours.

You pitched high and then dropped the temp which will shock the yeast a bit and add lag time. You also may not have aerated enough as well.

Give the primary a little shake and rouse the yeast and leave it alone. My bet is soon enough it will start without any additional yeast pitched.

 

[apscarpelli]

I ended up moving the carboy upstairs where it now has a temp of 70ish. I think I aerated this pretty good. I poured it through 2 strainers and then once inside the carboy splashed it around for 2-5 minutes. The most I've ever done actually compared to my previous 2 batches.

When I moved it up stairs I spinned it in a circle to get the yeast cake off the bottom last night and just looked and still nothing.

I'll give it 24 hours more then I'm taking a reading and re-pitching more yeast if needed.

 

[apscarpelli]

I measured the gravity tonight and it was 1.048 (exactly what it was for the OG), so i rehydrated some more yeast and pitched that. Hoping this will get some fermenting going. How is the sticky temperature gauge on a carboy read? The blue highlight is the temp of the carboy? In my basement it was not below at all and I believe it was below the 64 degree temp. When I moved it up stairs it was 72-74. I moved it back downstairs and set it on carpet instead of the cement and placed a piece of carpet all the way around the carboy to insulate it.

Any other thoughts guys?