Help, no activity in primary!

[ontap@home]

Ok, I brewed a partial mash Sunday, California common with WLP810 added after cooling and aerating the wort. The yeast has best before date of Jan 16,07. I had left it out overnight to warm to room temp. I know the date was a little less than a month past the best date.

Does this usually happen? No noticed activity noted after 3 days. How long can this wort be ok if kept cool or refrigerated. It will take me several days to get more yeast. Do I need to trash the wort? This has never happened to me before. I wish I had some dry yeast on hand, but I don't.

 

[dibby33]

Do not throw it out!!!

When you say no activity - where are you looking?

Barrel or carboy?

...could be an leak in the seal.

...can you see any bubbles on top of the wart?

EDIT : Also what temperature did you pitch the yeast at and what temp is it currently?

 

[ontap@home]

Wort was around 65 F. No airlock bubble. It has a good seal.

I will have to pull the top off the bucket to check the wort.

Now at 56 F.

 

[dibby33]

I am no expert! But I can make suggestions...

don't lift the lid and get new yeast then re-pitch. If you are clean then the wort should be okay sitting there (from your setup you look like you know what you are doing!). Then when you repitch you may open the barrel and then see activity. Also if the yeast is out of date it may take a little longer to get started (three days is a bit long though).

Was it dry or liquid yeast?

 

[ontap@home]

I am no expert! But I can make suggestions...

don't lift the lid and get new yeast then re-pitch. If you are clean then the wort should be okay sitting there (from your setup you look like you know what you are doing!). Then when you repitch you may open the barrel and then see activity. Also if the yeast is out of date it may take a little longer to get started (three days is a bit long though).

Was it dry or liquid yeast?

Liquid. Maybe it will suprise me and take off.

 

[Yooper]

That's pretty cool-ish, especially if you didn't make a starter for it. Even though it is able to ferment down to 50 degrees, I'd still warm it up to 65-ish until fermentation starts, then cool if you wish. I'd also suggest making a starter the next time!

From the website:
This yeast is used to produce the ""California Common"" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of Marzens, Pilsners and other style lagers. Attenuation: 65-70% Flocculation: High. Optimum Fermentation Temperature: 58-65°F."

 

[ontap@home]

I'll pull it out to room temp.

 

[dibby33]

Did not notice it was cool! Damn F vs C. I have never understood F.

 

[ontap@home]

24 hours later..... wort temp 65..... no activity!

 

[torpshootr]

This is why I do not like to ferment in buckets - you can't actually see what's going on in there. I have had three different batches that did not pass bubbles through the airlock as it was fermenting. Checked for leaks around the rim of the lid and at the grommet for the airlock - never found any. Each time I carefully (and quickly) popped open one side of the lid to check inside and found fermentation activity, resealed the bucket, and never had any problems.

I know there's a concern to avoid infection, but in my case, I decided to look for myself. I know that you have to make your own call, but again, I never had any problems by doing this.

I now have a 6 gal Better Bottle so that I don't have to go through this anymore.

Ken