First Batch - Didn't Rock After Pitching Yeast

[Jiffster]

While my first batch ever is fermenting, I'm taking the time to educate myself on the next step (Bottling) as well as documenting any mistakes I made and lessons learned.

One realization while I was reading John Palmers " How to Brew" last night was that I didn't rock my fermenter back and forth to mix the yeast into the wort after pitching it.

I hope this doesn't have too much of a negative impact on my beer.

 

[kombat]

No, none at all. Although you'll get better performance if you rehydrate the yeast prior to pitching next time, per the manufacturer's instructions on their website. Did you sufficiently aerate the wort?

 

[Jiffster]

No, none at all. Although you'll get better performance if you rehydrate the yeast prior to pitching next time, per the manufacturer's instructions on their website. Did you sufficiently aerate the wort?

It was liquid yeast (in a tube). I should have mentioned that.

I did pour the wort from one bucket to another (sanitized) twice allowing it to really slosh around. Then I added some top off water and treated, then topped off to final volume.

 

[m00ps]

as long as it hasnt started active fermentation, you should be able to still aerate the wort. Its only after fermentation has taken place that beer is susceptible to oxygen. If I were you and fermentation still hasnt taken off, I'd use my hand or whatever to cover the airlock hole and shake it up a bit

 

[djonesax]

You'll be fine, don't sweat it. If it takes more than 24 hours to start bubbling, don't worry about that either In future brews when you are starting to refine your processes to improve the beer or create consistency, you'll start making starters, and worrying about temp control, among other things... My advice for your first few batches is to concentrate on sanitation and patience.

David

 

[Jiffster]

Thanks folks. I'm 9 days into fermentation and things seem to be going ok. I appreciate the advice.

 

[Subdivisions]

The rocking back and forth isn't for mixing the yeast in, it's to aerate the wort. I usually do that before I pitch the yeast. They'll find the sugar just fine.

Congrats on the first batch

 

[Jiffster]

The rocking back and forth isn't for mixing the yeast in, it's to aerate the wort. I usually do that before I pitch the yeast. They'll find the sugar just fine.

Congrats on the first batch

Thank you Sir, hope it turns out decent!

In John Palmers book he instructs to pitch the yeast and rock the bucket in order to mix (or churn) the yeast.

View attachment ImageUploadedByHome Brew1439919740.952487.jpg

 

[ricshayne]

I've never rocked the fermenter to mix yeast. once they are active the fermentation will do the mixing

 

[normonster]

Get a $30 aeration kit. Makes a big difference.

 

[MattyIce]

I have not been mixing my yeast in either. All the way up to 13-14% brews. Yeast will make their way through the sugar.

 

[kh54s10]

I have never mixed in the yeast. When you sprinkle dry yeast on the surface it is best to let it hydrate itself, do not mix it in. With rehydrated or liquid yeast it sinks down into the wort when poured in. No need to mix.

BTW, if a 5 gallon batch higher than 1.040 using just one package of liquid yeast is underpitching. Any lag time is increased while the yeast reproduce to cell counts sufficient to ferment the wort. Read up on making yeast starters.

 

[RmikeVT]

I have never mixed in the yeast. When you sprinkle dry yeast on the surface it is best to let it hydrate itself, do not mix it in. With rehydrated or liquid yeast it sinks down into the wort when poured in. No need to mix.

BTW, if a 5 gallon batch higher than 1.040 using just one package of liquid yeast is underpitching. Any lag time is increased while the yeast reproduce to cell counts sufficient to ferment the wort. Read up on making yeast starters.

This is debatable. Both Wyeast and White Labs say their limit for a fresh vial or pouch of yeast is about 1.060.

 

[Psylocide]

I usually rock a little bit before and after pitching yeast.

I pitch yeast in the morning a lot, so I'll go with something like Graveyard or Pink Floyd or the like, a little more mellow.

Lately I've been brewing to Shadow of the Colossus and Lamb of God, so I rock pretty heavy before pitching.

 

[kh54s10]

This is debatable. Both Wyeast and White Labs say their limit for a fresh vial or pouch of yeast is about 1.060.

Yes, that is what they say.. Will it ferment the beer? Yes.

Is it the best practice? Most say no....

They are looking at their average customer which includes a lot of new brewers. Making starters complicate things for them which is probably why the labs do not urge starters.

 

[ncbrewer]

Dry yeast is a good alternative for many styles. I don't want to start something here, but rehydrated is probably best. Although dry pitching keeps things simpler for the beginner.

 

[Paps]

"First Batch - Didn't Rock After Pitching Yeast"

It is now manditory that you jam some "Slayer" after pitching of the yeast from hereforth until the end of days.

 

[firerat]

"First Batch - Didn't Rock After Pitching Yeast"

It is now manditory that you jam some "Slayer" after pitching of the yeast from hereforth until the end of days.

RAINING YEEEEEAST!!
In a bucket of wort
Aeration is crucial
Created in Brewsmith
Now I shall
PITCH MY YEAST!!

:rockin::rockin::rockin:

 

[Jiffster]

I appreciate the advice for good tunes to rock, both pre and post pitching.

In the spirit of Homebrewing, I usually rock out myself using these tools. [emoji6][emoji450][emoji482]

View attachment ImageUploadedByHome Brew1440014108.782229.jpg

View attachment ImageUploadedByHome Brew1440014130.285451.jpg

 

[3toes]

I usually rock a little bit before and after pitching yeast.

I pitch yeast in the morning a lot, so I'll go with something like Graveyard or Pink Floyd or the like, a little more mellow.

Lately I've been brewing to Shadow of the Colossus and Lamb of God, so I rock pretty heavy before pitching.

Depends on what you're brewing. I find some early Yes to go well with my more progressive recipes.

 

[GHBWNY]

Seems to be some back and forth (no pun intended) here regarding [Palmer's suggestion of] "rocking the fermenter" after pitching yeast. There is no indication from Palmer that the yeast need to be "mixed in so they can find the sugars to feed on".

Rocking the fermenter is Palmer's reference to aerating the wort. Agitating, shaking, rocking, rolling, stirring, pouring, 'stoning' the wort after pitching increases the amount of available oxygen in the wort which, in turn, encourages more efficient yeast growth. Some people aerate BEFORE they pitch. Don't know why unless they think agitating the fermenter after pitching will somehow hurt the yeast.

 

[Subdivisions]

I think I just envision a chunk of my yeast stuck to the lid if I aerate after pitching. I don't think it makes a difference one way or the other

 

[Psylocide]