Impotent??

[rfidd]

Put together an IPA yesterday, and no bubbles after 24 hours. I am using the White Labs London Ale brand yeast. I didn't use a starter, just added the yeast after cooling the wort down to 70 f. How long should I wait? Would I just add another batch of yeast?

This is just my third batch, and I just found you guys too.



thanks Rick

 

[Yooper]

Wow, for a minute there I thought you had the wrong forum!

If you used yeast without a starter, I would think you should wait more than 48 hours before becoming too concerned. If you pitched at 70 degrees, it should be just fine, as long as your s.g. isn't too high. If it's just a "regular" strength beer (under 1.060 or so), you'll be ok.

Lorena

 

[Reverend JC]

Are you using a carboy or a plastic bucket with a lid? the buckets sometimes leak and you will get no visible signs of fermentation by looking at the airlock.

If you have no activity in another 24 hours i would say pitch again(something with a starter)

 

[Evan!]

Put together an IPA yesterday, and no bubbles after 24 hours. I am using the White Labs London Ale brand yeast. I didn't use a starter, just added the yeast after cooling the wort down to 70 f. How long should I wait? Would I just add another batch of yeast?

This is just my third batch, and I just found you guys too.



thanks Rick

How old is the yeast?

The longest I've let a beer go is 3 days---it finally started late on the third day---and it turned out great. 24 hours isn't that bad. Relax. After 48 hours, you can start to be concerned. After 72, repitch.

 

[aekdbbop]

I am pretty sure that you can't ad more yeast.. could be wrong though.

 

[rfidd]

Thanks for the quick responses, I am using a 5 gallon glass carboy with an airlock. This is the first time I used the White's yeast, previously I used another brand, don't remember which, but it comes in the pouch that you smash and then let puff up.

I have been reading on this site about starters and am thinking that is the way to go.

I have made a 2 gallon batch of IPA previoulsy (Yippie IPA) and am repeating the recipe on a larger scale with this batch, but my dealer was out of the yeast that I used last time. I have some porter on tap in the garage which the purist might sniff at, cause I am a hop nut, and dry hop everything.



Rick

 

[Hopfan]

Hmmmm...a post with the work impotent in it. That's a sure fire way to get everyone to ead your post right away.:cross:

You can always repitch if necessary but give it time and keep it around 69 degrees.

 

[rfidd]

Ok, ok, it is gonna be just fine. It caught up, and now is bubbling through the air lock and onto the floor. Sweet!

I suppose just clean up the mess and refill the airlock. Maybe I should call the doc if it doesn't go down after 4 hours?

Thanks all.

Rick