Help!

[steviek]

Hi,

I'm 24 hours into the primary fermentation stage with no visible signs of activity. No bubbling or sign of kreuzen. I'm brewing a Hefe-Weizen kit using DME and White Labs WLP300 yeast, I didn't use a starter as the thial directed me not to as these liquid yeasts are supposedly ready to pitch.

Everything seemed to go well yesterday, good aeration though I did pitch the years in three pours near the centre of the wart (is this correct for liquid yeast, could it cause of the lag?), but then I noticed the wort had dropped from 21c to 16c pretty rapidly overnight. I then brought the fermenter indoors (it was in my garage) warmed it up with a warm bath which has brought the temperature back up to a stable 21c. I also re-attached the lid and airlock to make sure there were no 'leaks'.

What I am getting is a noticeable bubblegum smell emanating from the fermenter, which I know is associated with this particular yeast strain, is this a definate sign of fermentation even though there appears to be no sign of phsical activity?

Hopefully this is a sign of fermentation but if not and if I have to re-pitch (I have another thial of WLP300) I take it I should make a started this time, despite the instructions, but should I re-aerate?

All help much appreciated

SK

 

[GIusedtoBe]

I would'nt worry about it. When i pitched WLP 001, it took about 30 hours before I got any sign of fermentation but then it took off and attenuated fine. I think if it goes 48 hours or longer then you might think about pitching more yeast. Most on here will advise a starter and at least then you'll know you've got live yeasties when you pitch. I used a starter on my last brew but then last night I got lazy and pitched a Hefewiezen straight from the smack pack. It's OG was only 1.042 so I figure since Wyeast says it is enough for 5 gallons and the pack had swelled up, I had enough live yeasties. Good Luck!

RDWHAHB

Al

 

[talleymonster]

save yourself the trouble in the future and when it comes to liquid yeast, use a starter. You may still be alright, give it some time. RDWHAHB

!
​

 

[steviek]

Thanks guys, I appreciate the encouragement.

I am I to take it that the bubblegum aroma coming from the fermenter is not a sign in itself of fermentation then?

 

[GIusedtoBe]

Thanks guys, I appreciate the encouragement.

I am I to take it that the bubblegum aroma coming from the fermenter is not a sign in itself of fermentation then?

It's probably fermenting slowly while reproducing and getting ready to really take off. The bubble gum smell would be from the yeast as there is nothing in the wort that would have that smell. It could be that you shocked the yeast with the temp change but I am metric challenged and not sure of the temps your talking about.

Did you shake up the yeast vial at room temp? If so was it under pressure? In my limited experience with WL yeast, I lost about 1/3 to 1/2 of my vial due to pressure (like opening a shaken beer and not expecting it) but it still fermented really well, it just took awhile for it to begin. Are you seeing any small circles of foam starting to build?

Al

 

[steviek]

GI,

In Fahrenhiet, I pitched at 71f, the fermenter cooled overnight to 62F before I brought it back up to 71f.

I did shake the thial though not all that vigorously, there was absolutely no pressure whatsoever.

Just looked at it, and there are two or three areas of a foam like substance not unlike soap suds but very thin.

Cheers

SK

 

[GIusedtoBe]

GI,

In Fahrenhiet, I pitched at 71f, the fermenter cooled overnight to 62F before I brought it back up to 71f.

I did shake the thial though not all that vigorously, there was absolutely no pressure whatsoever.

Just looked at it, and there are two or three areas of a foam like substance not unlike soap suds but very thin.

Cheers

SK

Steve, I'm far from an expert but from everything I've read, you should be fine. I'd wait 48 - 72 hrs before doing anything else. If your sanitation was good and your fermenter is airtight than you should be safe for awhile even if the yeast was dead. Did it get hot in shipping? Do you have a local Home Brew Supply? If so you might get another vial just in case.

Also, you can e-mail White Labs and they are really good about responding to your e-mail. I can tell you they will probably tell you to re-pitch but they will also probably send you a coupon for a free vial of yeast. They'll also send you a poster with all the types of yeast they have and the beer types they are suited for.

For the future, like Talleymonster said, I'd use a starter, that way you don't have to wonder.

BTW if you e-mail WL ask them if there should have been pressure built up when you shook the vial at room temp. IMO this is proof of the activity of the yeast but then again thats just an assumption.

Also, the hefewiezen I pitched w/ wyeast last night is starting to perk now at 16 hour point.

Oh I forgot, is your fermenter a plastic pail? Many on here have had plastic fermenters that don't seal well so there is little if any airlock activity but the fermentation was fine. I assumed you had a glass carboy fermenter and you know what happens when you assume!

Good Luck and keep us posted
Al

 

[steviek]

Al,

I was rigorous with sanitation so I'm fairly certain that's not the problem, it is a plastic fermenter I am using, so maybe that explains the lack of bubbling. In in Scotland so I guess the yeast will have come across the Atlantic from WL, then on again from the mail order company in England (LHBS didn't have the yeast). Quite a journey, perhaps the yeast didn't make it.

I will certainly use a starter next time, I had hoped to do so this time, but was concerned that I would spoil the yeast as it was supposedly ready to pitch. I'll know next time.

My initial SG was 1034 perhaps taking a hydrometer reading might tell me something.

Good advice on contacting White Labs, I will do so.

Finally thanks again for you support and advice, it's most appreciated.

Good luck with your Hefe!

Stevie

 

[Georgian Novice2]

Same thing here that most have said. I have long waits with White Lab Vials. I am in the south (U.S.) and ferment around 76F here a lot so usually 3 days. I don't use a starter although I should.

Your beer should be fine.

 

[steviek]

GN,

Thanks for replying.

Really? Three days? I was concerned because the vial said that fermentation typically takes between 5 and 15 hours. Bit misleading if you (and it looks like me, among others) are taking 24 hours+.

Stevie

 

[GIusedtoBe]

GN,

Thanks for replying.

Really? Three days? I was concerned because the vial said that fermentation typically takes between 5 and 15 hours. Bit misleading if you (and it looks like me, among others) are taking 24 hours+.

Stevie

Glad to know that we are not the only ones who have had to wait on WL yeast. Are there any liquid yeast sources in the UK?

Do a search of this site for slow fermentation/stuck fermentation and you'll see some people's solutions if yours does'nt start. I know some people have pitched dry yeast if the liquid was not viable.

Yours is probably fine but that is quite the trip for the yeast. I imagine the wholesaler airships it so that should'nt be a prob.

Good luck & keep us posted
Al

 

[steviek]

Brew update. I woke this morning to find definite signs of action after about 30 hours. After I came back from work (about 10 hours later) I was delighted to see a Kreuzen almost touching the lid of my fermenter!

Thanks to everyone for the advice, I suppose expecting things to go wrong is all part of the newbie learning curve, though misleading instructions don't help matters

 

[GIusedtoBe]

Congrats!

Let us know how it turns out.

I'll do the same w/ my hefe.

Al

 

[steviek]

Cheers!

Best of luck with yours too.