PLEASE HELP! 36+ Hours after Pitching, No Activity...

[Evan!]

Hey man, I won't preach to you but if you think there is an ample amount of yeast in a smack pack then Brew on. and as for culturing yeast from a bottle of brew, go for it.

Like I said, this is the first time a SmackPack hasn't worked for me, and all the literature I've read about the 125ml activator packs, including the directions on the package, say that a starter isn't necessary. I suppose it all depends on your OG...plus, these belgian strains are finickey from what I've heard. Oh well. Live and learn. Next time, I'm making a starter fo sho. I got a couple of vials of yeast from my local brewpub today, in addition to the stuff he gave me to pitch into this batch, and he said the hefe strain likes to shut down quickly, so I'll definitely brew a starter for that one.

 

[boo boo]

In my opinion not making a starter is like russian roulette. It only takes once to screw up a brew, well not screw it up because you always can repitch. When i switched to liquid yeast from dry I read always make a starter and to this day that is the way I have done it. I don't know of any other way. Also I now freeze my yeast so to bump up my cell count i definately need one.

I know a lot of people don't make one and make great beer. To me it just seems a short lag time makes for peace of mind.

Good luck.

 

[Denny's Evil Concoctions]

It really depends on how old the smack pack was and how hot it got during shipping.

 

[Evan!]

It really depends on how old the smack pack was and how hot it got during shipping.

The pack was a couple weeks old. The icepack was still cold when it arrived in the mail, and it sat in the fridge since then.

 

[Denny's Evil Concoctions]

Call whyeast, they'll probably ship you free pack.

You get anything happening yet?

 

[Evan!]

Yeah, I posted an update in another thread this morning. Just before I was about to pitch some yeast that the brewmaster from a local brewpub had given me, I pulled back the blanket and BAM, they had started to work. Now I'm just hoping that nothing nasty decided to contaminate or infect my beer during that 3-day lag time.

 

[Yuri_Rage]

Just before I was about to pitch some yeast that the brewmaster from a local brewpub had given me, I pulled back the blanket and BAM, they had started to work.

Isn't that the way it always happens? First Mr. Murphy prevents your fermentation from happening quickly, which forces you to buy (or beg for) more yeast. You get a nice starter going, and then that Murphy clown lets your fermentation go active. Stupid Murphy.

 

[Evan!]

No joke. Luckily, the brewmaster who gave me the yeast is awesome, and the last thing I had to do was beg. He was like "come on by anytime, I'll hook you up!" Very nice contact...

 

[Carne de Perro]

I remember reading somewhere (I think it was the "How to Brew Like A Monk" website) that Chimay uses the same yeast for bottling as they do for brewing. One monk even said that all anyone who wanted their yeast had to do was culture it out of the bottle as it would be viable for about 6 months. Call me nieve, but a monk wouldn't lie...right? Also I checked the Jul/Aug '06 issue of BYO which had an article on Belgian ales. Said something about Belgian yeast strains taking longer than most to do their work, so what you experienced may be normal. (Don't know for certain as I haven't tried brewing one of these before.)

 

[BrewmanBeing]

I always make a starter with the Wyeast cultures and usually my brew is bubbling before I go to sleep that same evening. Next day? Fuggedaboutit. First thing the next morning there's a huge head and tons of bubbling.

 

[Evan!]

I always make a starter with the Wyeast cultures and usually my brew is bubbling before I go to sleep that same evening. Next day? Fuggedaboutit. First thing the next morning there's a huge head and tons of bubbling.

You live and learn, like I said. I've had short lag times with Wyeast before, but after this, I'm not taking any more chances. I also ordered an aeration kit.