Should i repitch?

[jkpenrod]

I brewed two batches this weekend, one a pale ale and one a stout. The pale ale was brewed Saturday and has a nice krause formed. The stout was brewed Sunday and 36 hours later no signs of fermentation... I pitched a monastery yeast. A,d am wondering if I should go ahead and repitch with a different yeast. Any thoughts?

 

[Jimbodaman]

Personally I would wait another 24 hours. I've had beers not take off for 72 hours with a healthy pitch, the beer turned out great.

 

[MrFancyPlants]

Did you use the same yeast for the pale? I would re-pitch, but my patience wanes occasionally.

 

[jkpenrod]

Personally I would wait another 24 hours. I've had beers not take off for 72 hours with a healthy pitch, the beer turned out great.

fair enough. How long can you normally wait before determining the need to repitch and potentially losing a batch? or put another way, how long can you keep a batch without pitching?

 

[jkpenrod]

Did you use the same yeast for the pale? I would re-pitch, but my patience wanes occasionally.

No, different yeast. The yeast for the pale ale came from a kit so I really do not even know what type of yeast it is. I got a good deal on a couple of starter kits after Christmas. Basically I wanted the equipment and it worked out cheaper than buying the equipment individually. I just used the kit ingredients and supplemented with some of my own malts and grains to increase the volume. The yeast was from one of the kits. I do not expect anything great from the pale ale, just a basic beer.

 

[MrFancyPlants]

72 hours is a trusted rule of thumb. I would by 48 hours myself. Maybe get a pack of dry yeast in the meantime just in case. I haven't tried making a stout yet, so I won't recommend a yeast for your ferment temp.

 

[Gavin C]

I brewed two batches this weekend, one a pale ale and one a stout. The pale ale was brewed Saturday and has a nice krause formed. The stout was brewed Sunday and 36 hours later no signs of fermentation... I pitched a monastery yeast. A,d am wondering if I should go ahead and repitch with a different yeast. Any thoughts?

Yes. Pitch more yeast. (Dry of your choosing)

No downside except for cost ($4)

Rehydrate it as per the manufactures instructions and pour it in.

I don't aggree with the 72hour stickied thread in the beginners section. Far too long and often (but not always) indicative of problems.

ETA WYeast 1214 and WLP500 are notorious slow starters. if you've used one of these or a similar Belgian strain this could in part explain the long lag-time. I'd pitch more yeast. Notty/S-05/S-04 for a stout.

 

[kev211]

Id give it a few more hours. Ive had beers take off closer to 72hrs so waiting works. If you dont want to wait that long then at least give it more than 48 hours.

 

[jkpenrod]

ETA WYeast 1214 and WLP500 are notorious slow starters. if you've used one of these or a similar Belgian strain this could in part explain the long lag-time.

Seems you may have hit the nail on the head. It was in fact WLP500. as such I may leave it for a little while longer.

 

[Gavin C]

Seems you may have hit the nail on the head. It was in fact WLP500. as such I may leave it for a little while longer.

Even a stopped clock is right twice a day.