Issues with White Labs California Ale Yeast?

[HappyHeadBrew]

I only recently started using White Labs yeast instead of Wyeast. In the last month, I used WL California Ale in 2 of my batches (1 all grain, 1 partial mash). For the partial mash batch, there was decent airlock action on the first day, minimal movement on the second day, and pretty much no movement from the third day on. I am currently on day 5 of fermentation with my all-grain batch, which had good airlock action after about 24 hours of pitching, none the second day, then a lot of movement on day 3... then it went back to no action starting on day 4. Is this normal for this yeast?? I just kegged an IPA where I used WL Dry English Ale yeast, which bubbled for 5 days straight! I'm confused...

 

[VoodooManX]

While the airlock is fun to watch I've learned that it is absolutely no indicator of what's going on. Some of my batches bubble like crazy trains. Most don't. If the seal on the lid isn't perfect gas will take the path of least resistance. Crack the top and take a gravity reading if you're concerned but I imagine that everything is happening as it should in your beer. How did the first batch turn out?

 

[wonderbread23]

What are your temperatures like? Are they swinging a bit? I wouldn't think any yeast would be up and down like that unless there were some temperature swings going on (which could also affect the amount of co2 that stays in solution and hence the air lock bubbling). I use White Labs all the time without issues.

 

[D_Struct]

Also, it is recommended (not necessary, but advised) that one makes a yeast starter with liquid yeast. That way, you know the yeast is viable and healthy pre-pitch, and you typically get faster primary fermentation times.

Pick up some light dme, and it's a snap. You'll be thankful you did.

Listen to Voodoo, though. Don't judge your fermentation by airlock alone. It can be deceiving, and it's not at all an accurate representation of your beer's progress. Only a hydrometer can tell you that.

Each batch and yeast strain will behave differently. They're living organisms, and they don't work by anyone's timetable but their own.

 

[malkore]

A single vial isn't enough yeast to pitch, unless your OG is like 1.020, so a starter is always desirable to up the pitch rate, in addition to proving you have viable yeast.

The bubbles don't always help. I thought my mead failed to take off last week because the damn bung looks sealed, but somehow isn't. I ended up re pitching after 3 days only to realize it was fermenting (albeit a bit slowly).

 

[AussieBrewerInColorado]

I've had very good luck with White Labs yeast personally.

 

[duckmanco]

We've all been there, and counted bubbles per second/10 seconds/minute... and shortly after, you learn that in no way shape or form is it remotely indicative to what is actually going on in the fermentor.

So no worries, give it time and then get a reading, and then a taste.

 

[Jaybird]

What are your temperatures like? Are they swinging a bit? I wouldn't think any yeast would be up and down like that unless there were some temperature swings going on (which could also affect the amount of co2 that stays in solution and hence the air lock bubbling). I use White Labs all the time without issues.

This is my first thought too. If the fermentation started and the temps are within, say, 2* or so I would think this was kinda wierd. But if the temps are all over the palce so will the action you see in the airlock.
All you need to know is fermentation started. The yeast know what to do!! Give them a chance to do their work.
Cheers
Jay

 

[Ravenshead]

I can't tell from your post but it sounded like these may be your first full boils. If so, your problem may be a lack of oxygenation.

I had that problem with my first full boils. They eventually fermented out but they didn't have as vigorous a ferment as I was used to.

 

[HappyHeadBrew]

Pitched at 76 last Sunday with a starter that was made 2 days prior and let it slowly climb it's way down to 68, where it's been for the last 2 days. Krausen is HUGE and all smells well, just no bubbling in the airlock. Plan on racking to secondary next weekend, at which point we'll take a hydro reading. It would seem to me that, since different strains of yeast have different characteristics, perhaps this one just produces less CO2 and more alcohol

 

[LakewoodBrew]

Pitched at 76 last Sunday with a starter that was made 2 days prior and let it slowly climb it's way down to 68, where it's been for the last 2 days. Krausen is HUGE and all smells well, just no bubbling in the airlock. Plan on racking to secondary next weekend, at which point we'll take a hydro reading. It would seem to me that, since different strains of yeast have different characteristics, perhaps this one just produces less CO2 and more alcohol

Uhh.... I'm not going to say anything specific here but CO2/Alcohol ratio is determined by the chemical reaction occuring....

Anyhoo.. Activity rates can vary for more reasons than you can count and in the end if the beer finishes out to a reasonable FG and it tastes good it doesn't matter. But I've had some long lag times with WLP-001, but once active it moves quick. I use that yeast for many of my brews and have experienced wide variation in lag times, but it always seems to finish out quick.

 

[HappyHeadBrew]

Uhh.... I'm not going to say anything specific here but CO2/Alcohol ratio is determined by the chemical reaction occuring....

Anyhoo.. Activity rates can vary for more reasons than you can count and in the end if the beer finishes out to a reasonable FG and it tastes good it doesn't matter. But I've had some long lag times with WLP-001, but once active it moves quick. I use that yeast for many of my brews and have experienced wide variation in lag times, but it always seems to finish out quick.

Finished quick, great FG, and amazingly tasty beer in the end! Just polished off the keg and brewed another batch, though this time using SafeAle US-05... bubbling away! We'll see how this one turns out.