I hate waiting!!!!

[Calder]

Not really looking for replies; just a place to vent.

Brewed this morning, pitched healthy yeast at 10:00am, and at 8:30 still no action (10.5 hours).

I always find the time between pitching and having active fermentation to be the most frustrating time.

To be honest, I would be concerned if I saw any activity early, as it would be a sign that I probably I over-pitched, and the yeast did not have time to develop it's building blocks for the ester production. I generally like to have fermentation start between 10 and 14 hours, so I should not be surprised that it has not started.

I really should not be concerned. I've brewed over 50 beers in the past 2 years, and all have turned out good.

 

[dallasdb]

Just wondering, do you use dry yeast, a vial, or a starter?

I have been on a dry yeast kick and I love it!

So easy to rehydrate the yeast, pitch, and never had a delayed fermentation.

Not trying to sway any opinions on which yeast works best, just commenting.

 

[Calder]

I have exclusively used liquid for the past couple of years (about 50 brews). I re-use yeast a lot; expect to get about 20+ beers from a single vial. Every brew over the past 2 years has gone smoothly.

This is a Belgian yeast WLP550, and you can't get similar with a dry yeast.

This particular beer used a pint of slurry that was harvested from a beer 4 weeks ago. I washed it before pitching (I never wash when I harvest it ..... since I toss most of it away, it seems a waste of time).

It was only a month old, so I just straight pitched and did not make a starter. I know many will say I should make a starter, but I have not had a problem and have confidence in the yeast. I never make a starter if the harvested yeast is less than a month old (and no problems).

........ That being said ........ It's now 12 hours and no sign of fermentation.

Please don't lecture me about 72 hours ... etc ....etc ...... I would agree for an unknown viability of a new pack, but this yeast is healthy, and will be going by morning ..... I just wish it would go before I have to sleep.

 

[Rev2010]

Not going to lecture you at all but I will say this....

You've been brewing for 2 years, have more batches under your belt than I do, and you are still closely watching for fermentation to start within the same day? I've been brewing for one year now and have many batches under my belt, but I don't even look at the fermenter until the next morning, starter or not. After a day of brewing I just want to kick back and relax. With my typical AG brew day I pitch somewhere between 4pm and 6pm. Next morning comes around I check on the fermenter and it's actively fermenting. The times I've checked later in the evening, say 6-8 hours later I don't see any clear activity like the airlock bubbling or a temp rise but I do see the layer of foam (pre-krausen) developing on top.

I've never had a beer not ferment nor even take a few days to shows signs of active fermentation, not once yet. Anyhow, hope it kicks off for you soon, but try not to pay much attention to it so soon.


Rev.

 

[nukinfuts29]

I pitch and then remember about it days later usually

 

[bottlebomber]

Im still trippin off 20+ brews from a single vial of yeast. This means that you have only had to purchase 3 vials of yeast in the last 2 years, and that you've only experimented with a max of 3 strains in that time? I've got enough yeast in the cheese drawer of my beer fridge to literally last you a lifetime

 

[Teromous]

I seriously need to start a yeast bank. I don't think I've ever used a yeast cake more than once

Where did you guys get your little vials, pitri dishes, or whatever it is that you need to store the yeast? My new years resolution...save the yeasties...

 

[nukinfuts29]

Amazon.com: Glass Vials, 1 Dram, Pack of 12: Industrial & Scientific

 

[Revvy]

I pitch and then remember about it days later usually

Ditto for me.

I trust my yeast to do their job. So I pitch and walk away.

 

[Cpt_Kirks]

Patience, my Padawon. The yeast can sense your tension.

RDWHAHBGGL

 

[IffyG]

I pitch and then remember about it days later usually

Same here. The only reason I even bother checking is to make sure my air lock hasn't dried out.

 

[unionrdr]

I check it the next morning,since it's on the stand next to the comp hutch.

 

[noodledancer77]

I'm in the habit of checking just to make sure temps are spot on. That and I love the process. Hell with porn, all I need is fermentation!

 

[nukinfuts29]

I'm in the habit of checking just to make sure temps are spot on. That and I love the process. Hell with porn, all I need is fermentation!

watch your aim.



unless it's a cream stout or something

 

[Calder]

I feel the start of fermentation is one of the most critical parts. Want the right temperature, do not want it to start too soon, and want to ensure it gets off healthy to keep any other bacteria at bay. Once it's started I really don't have any concerns and often forget about it.

I usually brew in the afternoons, and don't expect to see anything until the next morning, but this time I brewed early, and thought I might see something. I do like to know if it starts off too early.

It started overnight. somewhere between 12 and 20 hours.

Im still trippin off 20+ brews from a single vial of yeast. This means that you have only had to purchase 3 vials of yeast in the last 2 years, and that you've only experimented with a max of 3 strains in that time? I've got enough yeast in the cheese drawer of my beer fridge to literally last you a lifetime

I have used lots of yeasts over the past couple of years. Checking my notes; including many gallon jugs of cider, I have used 10 different yeasts. A couple I have terminated because I really don't like them; like Chico, SN Kellerweis, and Notty, but for many others I have frozen samples of the yeast to be available next time I want to use it. I usually wake up a yeast, make a new frozen sample from the starter, and then do a run of several beers before changing over to a new yeast. The ones I have used most are: PacMan (15) and Brett Brux (15), and WLP550 (14), all of which are actively being used right now, Thames II (7), Essex (10).

I use PacMan for all my American Ales, Thames and Essex for British and dark beers, and Achouffe, Chimay, French Saison for my Belgian style ales. And Brett ..... I just love playing with that one.

 

[jonmohno]

Could it be your temps are lower as well? I only have use dry since i rehydrated a while ago i get about 6 hr starts,which i like.Im about where you are except in a yrs time about 40+ brews. Just started using liquid and i plan on ranching,but damn 20X? I would say your lucky since its said not to use more than like maybe 6 X, although i could see more,but dammn.
I was a little worried about my first liquid not starting but it took off after 12 hrs after i used a heat wrap on low for an hour.Plus i split a small batch between a vial and got more into one fermenter and less in the other, the other that got less had a slower start as the other one started within 8-10 hrs.
Somethings bound to go weird after a while, i had my brewing process down, than i started to get some weird white film on mine.But i was using s-33 and t-58 .So i didnt know what to expect anyways. Just a ramble.

 

[Calder]

Just started using liquid and i plan on ranching,but damn 20X? I would say your lucky since its said not to use more than like maybe 6 X, although i could see more,but dammn.

Make a decent starter the first time you use a yeast, and then take some of it and freeze it. I usually freeze several small test tubes. That way you can run the yeast for several batches, change yeast, then wake up one of the frozen tubes next time you want to use it again. You can then freeze some of that starter too to get a 'fresher' frozen sample. I also save about 8 ozs of the starter (liquid + yeast) in a mason jar in the fridge. Seems to keep OK for a year, and use this before waking up any frozen yeast; pretty much like picking up an out-of-date yeast from the LHBS.

I can't see spending $6 on yeast for every batch (that would add an additional 30% to the cost of a 5 gallon batch). I have over 10 yeasts available (some dry), and my average cost is about $0.60 per batch. Often, if the yeast was collected within a few weeks, I'll just straight pitch and not bother with a starter. I usually set my limit at 1 month, although I have broken that a couple of times with no issues.

My yeasts cover everything I want to make. I have decided to get a new yeast every 6 months, just to get more variety. My latest is the Chimay yeast that I plan on using in the new year.

 

[jonmohno]

Sounds too hardcore for me right now i look around my house and i see,uhh way too much obsession, in the fridge by the dish rack in cupboards in my basement in my room. Homebrew stuff everywhere. I even have a cooler as a fridge swamp cooler like for my commercial craft beer just so i dont have to buy a fridge or waste space in my fridge which i usually have a case or more of craft beer in anyways. I dont get all of it yet but i just plan on pitching off the cake in the mean time. As long as i can repitch a 9$ liquid yeast a bunch of times id be ok.But that is really cool that you can reuse yeast that much successfully.

 

[Fizzycist]

Patience, my Padawon. The yeast can sense your tension.

RDWHAHBGGL

I like that the trekkie makes a Star Wars reference. No offence to trekkies, of course. :rockin: