IPA didn't percolate until 35 hrs later should I worry?

[millerspiel]

I am making my first IPA my OG is 1.064 and I used a liquid yeast. I didn't do the best job of a aerating before hand. I just splashed the cooled wart into my bucket. That worked on my first batch but it was a smaller beer with dry yeast. It didn't start percolating until 35 hrs in. Should I be concerned that I won't get the full alcohol potential?

Thanks for your help,

 

[Beer_Guy]

A slow starting fermentation is still fermentation.

RDWHAHB and watch out for heavy fermentation blowout any day now. Might not happen, but stll.

 

[Beer_Guy]

Oh, and the yeast WILL eat all the sugars and produce just as much ABV.

 

[millerspiel]

Oh, and the yeast WILL eat all the sugars and produce just as much ABV.

Thanks Beer Guy. This is only my second batch and like most newbies I am paranoid about screwing something up.

 

[Ichthy]

Next time make a starter. It will increase your cell count and reduce lag time.

 

[millerspiel]

Next time make a starter. It will increase your cell count and reduce lag time.

Sorry for my ignorance, I didn't know you needed to make a starter with liquid yeast?

 

[HexKrak]

Rdwhahb

 

[Ichthy]

Nearly every liquid yeast needs to be propagated in a starter to increase cell count. Go to mrmalty.com and read his information about starters. It's a great primer and will give you easy instructions. He also has a pitching calculator that will allow you to determine the size of starter you need for your beer.

Your current beer will be fine. Just check out those resources and keep on brewing

 

[johnnyt471]

just check hydrometer readings as it slows down. if the yeast doesn't go all the way, then you can always do something to fix it.

 

[SnallygasterBrewery]

If it's fermenting now, not much you can do. Like Johnny said, check it when the fermentation starts to die down. If you're worried about it give the fermentor a swirl now and again during fermentation and try to keep the yeast suspended a bit longer. If your FG doesn't come out to what you were expecting you could always try pitching more yeast. In any situation, just relax. It's always a good idea to take detailed notes so you can improve with each brew.

 

[millerspiel]

Thanks for all the replies. I'll just sit and wait. would a second round of yeast change the taste and or potentially contaminate the beer?

 

[PolishLogic]

Next time make a starter. It will increase your cell count and reduce lag time.

+1 to that.

I'm a very recent convert to starters for liquid yeast. Finally decided to try it out after reading hundreds of posts here hyping them up. After seeing first-hand the major benefits they carry with them, never again will I use liquid yeas without one.

 

[Beer_Guy]

Thanks for all the replies. I'll just sit and wait. would a second round of yeast change the taste and or potentially contaminate the beer?

Contamination is doughtful, but it could effect the taste slightly if you used certain yeast. Chances are you will be fine without it.

You did not mention what the brew was or the yeast you used. If you used something which produced some desired flavors, leave that alone. If you do get a FG more than 0.010 over projected, I would pitch something clean like S-05 or WLP001.

For example, more wheat brewing yeast might give more flavors and that might affect the final beer in an unpleasant way. Not bad, just maybe more banana flavor than you want.

 

[MBasile]

I'm a fan of starters as well. The reason you had the lag time (as I understand it) is that the yeast had to reproduce more so than they would have if you had pitched a starter with a higher cell count.