No bubbles in airlock?

[wineshop]

I've used the search feature here and found some answers, but thought I'd post just the same as I haven't found the exact scenario. I'm brewing a big IPA (kind of a HT clone) using Vermont Ale Yeast. For the first time I did a 2 stage yeast starter (using a stir plate). Both stages I cooled and decanted. When I cooled my wort, the temp was all the way down to 61 degrees. One mistake I made was after I decanted the yeast from the fridge, I pitched right into the 61 degree wort without warming the yeast. 18 hours later I still have no active fermentation (or, at least no bubbles in airlock. Have not popped the top of the bucket). The fermenter has slowly worked up to it's current temp of 67 degrees. I'm guessing I'm fine, but that since things were too cold the yeast is being slow to take off. That sound correct? So should I warm it up a bit? Or leave it around 68 (the suggested temp) and be patient? I did give it a good stir, but should I shake it some more? Thanks!!

 

[flars]

Leave it be. Eighteen hours is not an unnecessarily long lag time. Pitching the yeast cold may have increased the lag time, but did no harm to the yeast.

Watch your wort temperature. It will increase as the yeast begins active fermentation. It is more difficult to cool a wort, that begins warming due to fermentation, than starting with a wort temperature a few degrees cooler than optimum.

 

[jtratcliff]

Leave it.... The bubbles in the airlock are not a reliable indicator of fermentation. 18 hrs is also not an unduly long lag period.

RDWHAHB!

 

[wineshop]

Thanks. Y'all both made me feel a little better. I guess I expected quicker activation with a 2 stage starter. I'll just leave it be!! Thanks again.

 

[wineshop]

I've got bubbles! Took about 46 hours at 68 degrees. Thanks for the advice to stick to it.

 

[jtratcliff]

See, those little yeasty bastiges know what they're doing

 

[Mer-man]

One mistake I made was after I decanted the yeast from the fridge, I pitched right into the 61 degree wort without warming the yeast.

http://www.danstaryeast.com/articles/pitching-temperature-and-nutrients

The cold pitch of yeast may not have been your problem; at least, it is not for me.

It is more likely that the wort was simply too cold at 61. The specs of that yeast say the range is 64-72, with fermentation being recommended at 66-72.

My suggestion is pitch the cold slurry into the fermentation-temp wort.

 

[wineshop]

Thanks, Mer-man for that link. Interesting. Yeah - I stuck the pot in an ice bath and seriously did not expect the wort to get that cold that quick! I'll have to be a bit more careful next time!