No Activity....24 hours later

[jhart94949]

I picked up a pack of Windsor and am going to pitch it tonight, I am brining my fermenter up 68 degrees first though

Well I pitched the Windsor on top about 15 minutes ago and the air lock is already starting to talk to me......crazy. I just hope I don't get some crazy flavor a with two different kinds of yeast...

 

[chezhed]

That's your original yeast talking....no way Windsor reacted in 15 minutes.....hate to say it, but everybody told you to wait....except one.

 

[chezhed]

3 days; I'd be pitching a pack of dry in that baby to make sure it gets going before any contamination gets hold of it. Probably the liquid yeast will still come through before the dry takes off, but, for me, it would be insurance.

With decent sanitation, the wort should last without any problem for at least a week.

I have a similar problem. I made a starter out of 6 month old yeast on Monday, and so far nothing (3 days). I'm obviously not worried about any loss of beer, but it could mess up my plans for brewing this weekend.

wow...talk about confusing someone....
This is just full of contradiction...."3 days...before any contamination. . ." followed by ". . . last without any problem for at least a week."

 

[jhart94949]

That's your original yeast talking....no way Windsor reacted in 15 minutes.....hate to say it, but everybody told you to wait....except one.

Well, at least it is doing something, when I took a gravity reading on day four there was no change so I cracked the lid and there was no krausen or signs of activity so I pitched the dry yeast snapped the lid down and waalaaa activity about 20 min to and hour later. Maybe I wasn't patient enough, but who knows....I have never had a beer take more that 30 hours to show signs of fermentation so something I did or used (old yeast/colder fermentation) had it in hibernation.

 

[k_mcarthur]

that's your original yeast talking....no way windsor reacted in 15 minutes.....hate to say it, but everybody told you to wait....except one.

+1

 

[jhart94949]

That's your original yeast talking....no way Windsor reacted in 15 minutes.....hate to say it, but everybody told you to wait....except one.

But it's a little strange that there was zero, I mean zero activity for more than 4 days and soon after pitching a dry yeast it just happened to start????

 

[peterj]

But it's a little strange that there was zero, I mean zero activity for more than 4 days and soon after pitching a dry yeast it just happened to start????

If it was just airlock activity you were seeing, that's not a definite sign of fermentation. It could have just been some off gassing you got by agitating the wort with the new yeast, or a change in pressure from opening and closing the lid or something. But who knows?

I probably would have gone ahead and pitched some dry yeast too if I had zero signs of fermentaion after 4 days. And those are both British yeasts, so you should be fine flavor wise.

Moral of the story: buy fresh yeast and make a starter!

 

[jhart94949]

If it was just airlock activity you were seeing, that's not a definite sign of fermentation. It could have just been some off gassing you got by agitating the wort with the new yeast, or a change in pressure from opening and closing the lid or something. But who knows? I probably would have gone ahead and pitched some dry yeast too if I had zero signs of fermentaion after 4 days. And those are both British yeasts, so you should be fine flavor wise. Moral of the story: buy fresh yeast and make a starter!

+1!!!!! I have learned my lesson, yeast starter kit ordered and will be here Monday. I was thinking off gassing as well but it has been 12 hours since pitching dry yeast and it is still bubbling away faster and faster, had to put fermenter back in my cool brew bag because it started heating up as well which is normal during active fermentation. Sooooo again +10000 on the fresh yeast and a starter! I appreciate everyone's feedback! Your all awesome brew brothers/sisters!!!

 

[william_shakes_beer]

Make sure once your fermentation finishes out that you harvest and store this yeast for the next batch, because after all that yeast abuse only the REALLY REALLY strong yeast colonies are going to survive.

 

[jhart94949]

Make sure once your fermentation finishes out that you harvest and store this yeast for the next batch, because after all that yeast abuse only the REALLY REALLY strong yeast colonies are going to survive.

Good call! I have been wanting to try the whole yeast washing thing for awhile, this might be a good opportunity. Plus if the stout turns out good and my wife likes it will give me a good reason to make it again right away.