Kolsch Wyeast 2565 Help

[rizman460]

To anyone that has used this yeast I need some help.

I pitched this yeast this Saturday and have had no activity. I had my beer Refrigerator at 62 degrees and I did not pitch the yeast in to warm of wort.

Wyest 2656 was a smack pack, I smacked it and waited 3 hours before pitching.

Question:

1) How long should I wait to see activity? Slow starting yeast. Could it be working and no bubbles in the vapor lock?

2) Anything I can do to get this beer going?

Thanks

 

[rocketman768]

To anyone that has used this yeast I need some help.

I pitched this yeast this Saturday and have had no activity. I had my beer Refrigerator at 62 degrees and I did not pitch the yeast in to warm of wort.

Wyest 2656 was a smack pack, I smacked it and waited 3 hours before pitching.

Question:

1) How long should I wait to see activity? Slow starting yeast. Could it be working and no bubbles in the vapor lock?

2) Anything I can do to get this beer going?

Thanks

1) https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/

2) RDWHAHB

That yeast is very good generally...I've had it going as low as 55F. If nothing changes by Wednesday, you'll need to repitch.

 

[gobluedc]

I pitched 2565 for the first time about 10 days ago (1L starter following instructions on wyeast website). Fermentation temp was between 62-64 degrees. I read all sorts of things about it taking off quickly, people needing blowoff tubes etc, so I was worried when I saw no airlock activity after 72+ hours using a fermenter and lid that I know is tight and has produced tons of bubbling before.

Normally I'm reluctant to take off the lid, but I did and saw a big krausen. Hydrometer reading also showed that fermentation had taken place. Day 10, and the krausen is still there (which I've read is common for 2565).

 

[Misplaced_Canuck]

Wyest 2656 was a smack pack, I smacked it and waited 3 hours before pitching.

3 hours? You should have let it proof for 3 DAYS not hours.

A good strong starter with 2565 is also helpful.

M_C

 

[solbes]

Should be fine. Mine took a little bit of time last winter too, and I pitched a healthy 2 Qt starter. It was one of my favorite beers to date.

Seemed to be no limit to how cool it would ferment at. I was way deep into the 50's in a cold basement room.

 

[paraordnance]

2565 always starts within 12 hours for me, but I always make starter. Last batch was going under 8 hours. Slow fermenting yeast at lower end of recommended temp, and makes for frothy, rather large krausen that likes to stick around even when fermentation is done

Sent from GT-I9100M

 

[Biobrewer]

I made a 1L starter of this yeast 24 hours before pitching, and there was little visible activity (Keyword being visible). Once I pitched into 5 gallons of Cream Ale (Spotted Cow Clone) of O.G. 1.053, fermentation took off with a nice krausen within 4-8 hours.

Six months back I made a saison O.G. 1.064 with Wyeast 3711 French Saison . The starter took off, and then when I pitched into the wort, there appeared to be no activity (Keyword being appeared). A gravity reading 7 days later revealed that the yeast in fact went to town on the wort, with ~79% Apparent Attenuation.

When in doubt, read the gravity and then (and only then) develop a course of action.