Ok so i brewed on saturday... brought down to temp and pitched us05. I was before using liquid yeast without a starter... and it sucked. Ive used us05 before and its kicked off fast. Not this time. Its not tuesday. No activity. So i shook the fermenter to try and rouse the yeast... will this cause harm to the beer?? (Pitch temp/temp is 66)
Shaking fermenter
- Thread starter cmeb22
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JLeuck64
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Did you rehydrate that yeast before you pitched it in? Only reason I ask is from my own experience being if you rehydrate it usually takes off in a 24 hour period, maybe longer if you don't. If your don't hydrate, or care to do that, another option is to shake the fermenter to get a really good head of foam built up. Then you can sprinkle the dry yeast onto the foam, which essentially rehydrates the yeast as well.
I did your second suggestion.
It sounded to me like you shook the fermenter a few days after pitching. I wouldn't recommend shaking to rouse, just a gentle swirl. Agitating extra oxygen into a fermentation at the wrong time can cause oxidation.
If US-05, even sprinkled dry, hasn't shown any activity after 72 hours, I'd rehydrate at pitch another packet.
If US-05, even sprinkled dry, hasn't shown any activity after 72 hours, I'd rehydrate at pitch another packet.
user 125772
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In my experience, 72 hours is too long of a wait to end up with what you were actually brewing. At this point, it's imperative to get a healthy colony in there ASAP and hope for the best. As far as shaking it, that shouldn't have a huge effect on the wort in the fermenter (some folks to that before pitching to aerate the wort).
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sky4meplease
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Long lag times is a sign of under pitching.
Let it do its thing. As long a you have good temperatures in your fermentor the yeast will catch up and get to work.
Next time try two packs and see the difference.
I was over pitching for a while from starters and I would get air lock activity after an hour or two. I have brought my pitch rates down a bit and 6-10 hours is pretty typical now.
I don't think shaking your beer in the first day or two will hurt since the new yeast cells will quickly consume any O2 you may get into solution but I wouldn't say the technique is conventional.
Let it do its thing. As long a you have good temperatures in your fermentor the yeast will catch up and get to work.
Next time try two packs and see the difference.
I was over pitching for a while from starters and I would get air lock activity after an hour or two. I have brought my pitch rates down a bit and 6-10 hours is pretty typical now.
I don't think shaking your beer in the first day or two will hurt since the new yeast cells will quickly consume any O2 you may get into solution but I wouldn't say the technique is conventional.
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