No fermentation

[setag9]

Okay, I brewed up my 5th batch on Sunday, a dry stout recipe. I pitched a package of Montons Dry Ale yeast. Since that time there has been no activity in the airlock. I pulled the lid to check the wort to see if there was a leak in the seal, no such luck, no yeast activity what so ever.

I may have pitched when the wort was a little warm, about 90 degrees. I've done that before with no ill effects so I don't know if that caused the problem or not.

At any rate, my question is: can I pitch more yeast to see if that kicks it off?

Thanks!

 

[halite]

I would say that there is no need to do anything yet. Some yeasts can be slow starters and so leave until thursday or friday, if still no activity by then, then you will probably need to pitch more yeast.

I would be surprised if it is not going by then, the only cause would maybe be that there was a problem with that batch of yeast.

You should really try and pitch your yeast in the 70-80 degree range, this will give you the best chance of a quick and complete fermentation.

 

[malkore]

I'd drop in a hydro to see if it isn't actually quietly fermenting away.

munton's satchets are pretty small compared to Danstar and Fermentis...I'd wait 1 more day before repitching if the gravity hasn't moved.

 

[TipsyDragon]

an airlock is not a fermentation indicator its a pressure release valve. take an SG reading and see if its gone down from your OG reading. if you didn't take an OG reading take a second one in a few days. if its gone down then you have fermentation.

now with all that said you did pitch your yeast to warm. not warm enough to hurt them but it was still to warm. the wort cooled and the yeast may of gone into thermal shock. they will recover soon enough.

you should always cool your wort to below the magic number of 80F before aerating and pitching yeast. preferably you want to cool to your desired fermentation temp. you did aerate right?? aerating above 80 increases the risk of oxidation. but if you did this before and it turned out ok i wouldn't worry to hard about it.

 

[carnevoodoo]

80 is not a magic number for oxidation. That's some old knowledge and not as likely to create any issues for the average homebrewer. Higher temps (say 150-180) sure, but you're ok in that lower range. In big brewhouses, limiting oxygen uptake at any level is best practice, but the perceptions at the level we are brewing at will not likely make a difference. There have been multiple hot side aeration studies done, and none have really come out with any stern warnings against this.

Pitching at 80+ is also bad for your yeast in terms of ester production and stress, but won't kill them at all. If the temperature gradually dropped from there, you would also likely be causing stress to the yeast, but not as great amount as pitching hot. It is best to pitch low and let the temperature raise to where you want it, or to pitch at the temperature you're looking for. I prefer the former. I pitch around 64 and let it raise to about 66 for most typical ales. A little cooler for some others.