How long before I need to panic?

[TekelBira]

My Nobel Trappist Ale with Wyeast smack pack is not active yet in the carboy. I pitched it at 70F as suggested and pacakge was totally inflated. I didn't do a starter because it calls for dry malt extract. Package was mfg dated 06/06/06. It didn't come to life for about 7-8 hours after breaking the inner package. I had to refrigerate it for over two nights before I used it in room temperature. I have no activity what so ever in the carboy after 20 hours. When should I do anything if there is I need to do and what?

 

[Sephro]

Did you aerate the wort?

 

[david_42]

Your yeast is shocked, shocked I say! You woke it up, chilled it, warmed it back up and pitched it. Give it at least 48 hours to get going again. Since it inflated you know it is ok.

 

[TekelBira]

Phew... that's a relief. Yes, I did aerate it very well indeed (using a tennis ball under the carboy and shaking it pretty good as I sprayed the siphoned wort into the side wall of the carboy). It was all foamy and still churning when I pitched the yeast.

This was my first experience with the Wyeast. Was it not supposed to be inflated ready to be pitched in three hours? Because it didn't I had to postphone the brew to two days later. Is there any method to avoid the "shock"?

Cheers.

 

[Sephro]

You don't want to warm then cool then warm... etc..

I usually try to pop them as soon as I can... You can up to about 24hrs before you plan to pitch it.. I almost always use wyeast and have never had it go longer than 2-6hrs before I see activity. But then again mine are full to the point where they are VERY hard like a basketball.

 

[Spyk'd]

(using a tennis ball under the carboy and shaking it pretty good as I sprayed the siphoned wort into the side wall of the carboy)

While I'm sure it works just fine, a tennis ball under a full or filling carboy does sound a bit precarious to me and I'm not sure it's even neccessary as you're spraying the wort into the carboy to begin with.


I wish you well with this method and all the luck to you!

 

[TekelBira]

While I'm sure it works just fine, a tennis ball under a full or filling carboy does sound a bit precarious to me...

I maybe over-doing it but it works and feels pretty safe to do so. It's not my idea but I gave it a try... This is how much air yo can get into the wort by this method;

Well, the next time, I know better to smack the pack the night before and not go through this again. Cheers.

 

[Glibbidy]

Looks like your head space may be limited in that vessel. You may want to consider putting a blow off tube on that instead of a traditional airlock, to prevent a potential mess.

 

[Mikey]

This was my first experience with the Wyeast. Was it not supposed to be inflated ready to be pitched in three hours? Because it didn't I had to postphone the brew to two days later. Is there any method to avoid the "shock"?

Cheers.

Yes,- read the directions on the back of the package. It explicitly mentions lag time depending on manufacturing date. Sounds like your yeast reacted perfectly.

 

[TekelBira]

Yes,- read the directions on the back of the package. It explicitly mentions lag time depending on manufacturing date. Sounds like your yeast reacted perfectly.

My confusion and initial "worry" arrised from reading the directions on the package to begin with;

3. Allow package to incubate and swell for three hours...

Best if used by: This package is best when used within six months of manufacturere's date... Older yeast or yeast that has been exposed to highre temperatures will take longer to become active or swell.

My package was neither older than six months not exposed to "highre" temperatures because I opted to spend extra few bucks to get it shipped with an ice pack and when I received it it was chilled.

In terms of the head space on the carboy, it was from my previous brew. It didn't blowoff. I posted for illustrative purposes while replying to the post in regards to "tennis ball" approach.

I really really appreciate all the replies which gives me my only option to chat about brewing. I learned so much here especially how the very same issue can be approached so differently and still getting successful results eventhough they may appear to contradict each other.
Cheers to all...

 

[olllllo]

As a general rule of thumb: Panic now, you may not have time to panic at the appropriate time.

 

[Mikey]

My confusion and initial "worry" arrised from reading the directions on the package to begin with;

The directions on my packages all read:

"IMPORTANT INSTRUCTIONS - READ BEFORE USING
This package will require l-3 days to incubate prior to using. Incubate package one day for every month beyond the mfg. date stamped on package (for example, up to 1 month = 1 day incubation). Normal shelf life is six months if refrigerated. Some yeast will survive for 12 months or more if stored properly. For best results use when fresh."


Have they changed? Oh oh........

 

[TekelBira]

The directions on my packages all read:
Have they changed? Oh oh........

I would not be able to compare but apparently so. The pacakge I received says as I quoted above.

I have to add a happier note; it's all happy and bubling away after about 24-28 hours. There is healthy "kraussen" on top and wealth of churning going on as it gurgles through the airlock nonstop.

 

[Glibbidy]

I would not be able to compare but apparently so. The apcakge I received says as I quoted above.

I have to add a happier note; it's all happy and bubling away after about 24-28 hours. There is healthy "kraussen" on top and wealth of churning going on as it gurgles through the airlock nonstop.

So like it is almost time to poke the krausen.

 

[TekelBira]

So like it is almost time to poke the krausen.

No poking, no worrying no more but sitting tight and waiting. I'm learning that "patience is golden".
Some of you already find it boring but to me, it is amazing to see all the activity in the carboy. All the sediment at the bottom was lifted off and being mixed around till yesterday (third day). Temperature of the carboy was up almost 5-6F due to the cehmical reactions. Today, it is settling down and temp is going back to room temperature. Krausen is grown even more but still safe within the carboy's head space.

 

[chillHayze]

No poking, no worrying no more but sitting tight and waiting. I'm learning that "patience is golden".
Some of you already find it boring but to me, it is amazing to see all the activity in the carboy. All the sediment at the bottom was lifted off and being mixed around till yesterday (third day). Temperature of the carboy was up almost 5-6F due to the cehmical reactions. Today, it is settling down and temp is going back to room temperature. Krausen is grown even more but still safe within the carboy's head space.

Congrats! Make sure to wait like 5 or more days before going to the secondary, even if the bubbling is under 1/min. You want lots of yeasties left behind to either wash and save, or dump in the woods.

My next trip to the LHBS will yield a 6.5 gal carboy so I can see the fermenting. Right now it's just a few buckets and a glass 5 gal secondary....