Should I repitch?

prjectmayhem · Apr 2, 2014

I pitched a smackpack of Wyeast (1217 - "West Coast IPA") about 18 hours ago, and still no activity (No krausen, no bubbling in airlock, etc). Fermentation a little on the cold side (64F) but warming to 68F today. The yeast pack was packaged Nov 11 2013-Meaning that it was almost 5 months old, which should be within the 6 month timeframe that Wyeast gaurantees, but I have never used such an old batch. Should I repitch yeast? The only caveat to that is since this was a "specialty yeast" I wouldn't be able to repurchase this strain and would need to repitch a different strain--Any advice or suggestions on if I even need to repitch, or what I should repitch with in necessary?

DirtyGerman · Apr 2, 2014

i'be been doing homebrewing for about 6 years now maybe even longer , roughly 12-15 batches a year , Wyeast Usually starts right up for me but i have had issues where i under pitched and it took 4 days before a Krausen would form . my suggestion is take the gravity see if it drops any over the next day

boydster · Apr 2, 2014

5 month old yeast and no starter? And you're worried that it's not going at 18 hours? Patience. You underpitched. By how much? That depends on your OG, but the viability on that packet was waaaay less than the 100 billion cells they write on it, and most people suggest making a 2L starter for an average-sized ale (1.050-1.060) even when the packet is brand spankin' new to get the count up to 200 billion. It will get going, but it will take some time. Adding more yeast at this point won't make much of a difference, but it also won't hurt if you decide to do it. I'd just let it ride as opposed to spending more money on more yeast.

Calder · Apr 2, 2014

You underpitched, it will take a while.

It is pointless repitching. This yeast has probably used all the O2, built its colony, and will take off before any new yeast can.

BigFloyd · Apr 2, 2014

Huge under-pitch there. The viability of that pack was likely down below 20%. So you have at best about 15-18 billion cells trying to do a job meant for 180 billion cells.

I'd rehydrate and pitch a packet of BRY-97 (similar strain) right away. You need not re-aerate since dry yeast is packaged with sterols. Run it at 63-64*F until it slows then bump over a few days to 68-70*F.