Starsan and Yeast

[stp]

Okay, this is going to sound really silly to most of you I'm sure.

I brewed my very first beer today and am maybe a little anxious about how it all turned out. Was pretty much uneventful as I went through it several times in my head beforehand, haha. A little messier than I thought but oh well.

So my question is this: I sanitized with starsan and from the boards and basic brewing radio podcast, I'm not concerned about the foam. However, when I pitched the yeast (wyeast smackpack) it seemed to just kind of sit on the foam (I'm using a 10gal fermentation bucket). And my instructions told me not to stir once pitching the yeast.
How long does the foam last? Will the yeast make it to the wort? It sounds stupid just writing this question but I'm genuinly concerned about them finding the good stuff and am trying to resist stirring it up.

Thanks for any info guys.

 

[Newbeerguy]

Okay, this is going to sound really silly to most of you I'm sure.

I brewed my very first beer today and am maybe a little anxious about how it all turned out. Was pretty much uneventful as I went through it several times in my head beforehand, haha. A little messier than I thought but oh well.

So my question is this: I sanitized with starsan and from the boards and basic brewing radio podcast, I'm not concerned about the foam. However, when I pitched the yeast (wyeast smackpack) it seemed to just kind of sit on the foam (I'm using a 10gal fermentation bucket). And my instructions told me not to stir once pitching the yeast.
How long does the foam last? Will the yeast make it to the wort? It sounds stupid just writing this question but I'm genuinly concerned about them finding the good stuff and am trying to resist stirring it up.

Thanks for any info guys.

Hmm, I would certainly shake the bucket to get the yeast in there. I am not sure why your instructions told you not too. Did you areate the wort prior to pitching the yeast? If not, shake the crap outta the bucket for 5 mins or so. The yeast need oxygen at this stage.

 

[stp]

Hmm, I would certainly shake the bucket to get the yeast in there. I am not sure why your instructions told you not too. Did you areate the wort prior to pitching the yeast? If not, shake the crap outta the bucket for 5 mins or so. The yeast need oxygen at this stage.

Yup, I aerated the crap out of it but that only seemed to stir up more foam for the yeast to sit on.

 

[slowbie]

Hmm, I would certainly shake the bucket to get the yeast in there. I am not sure why your instructions told you not too. Did you areate the wort prior to pitching the yeast? If not, shake the crap outta the bucket for 5 mins or so. The yeast need oxygen at this stage.

+1. I always stir the yeast in.

 

[RLinNH]

Stir the Yeast in. No worries.

 

[Hugh_Jass]

Okay, this is going to sound really silly to most of you I'm sure.

I brewed my very first beer today and am maybe a little anxious about how it all turned out. Was pretty much uneventful as I went through it several times in my head beforehand, haha. A little messier than I thought but oh well.

So my question is this: I sanitized with starsan and from the boards and basic brewing radio podcast, I'm not concerned about the foam. However, when I pitched the yeast (wyeast smackpack) it seemed to just kind of sit on the foam (I'm using a 10gal fermentation bucket). And my instructions told me not to stir once pitching the yeast.
How long does the foam last? Will the yeast make it to the wort? It sounds stupid just writing this question but I'm genuinly concerned about them finding the good stuff and am trying to resist stirring it up.

Thanks for any info guys.

If you give your bucket a swirl, I'd say your yeast will get so pi$$ed at you, they'll ferment your beer.

go ahead a give it a swirl to mix it all together.

After it's fermenting, you should try to avoid introducing O2 into the beer as it will lead to off flavors. Immediately after pitching, you'll be fine giving it a swirl.

 

[fatmoose]

Okay, this is going to sound really silly to most of you I'm sure.

I brewed my very first beer today and am maybe a little anxious about how it all turned out. Was pretty much uneventful as I went through it several times in my head beforehand, haha. A little messier than I thought but oh well.

So my question is this: I sanitized with starsan and from the boards and basic brewing radio podcast, I'm not concerned about the foam. However, when I pitched the yeast (wyeast smackpack) it seemed to just kind of sit on the foam (I'm using a 10gal fermentation bucket). And my instructions told me not to stir once pitching the yeast.
How long does the foam last? Will the yeast make it to the wort? It sounds stupid just writing this question but I'm genuinly concerned about them finding the good stuff and am trying to resist stirring it up.

Thanks for any info guys.

I've used the Safale dry yeast, it also tells you not to stir once you chuck the yeast in there. I'm not sure what the logic is there, perhaps having clusters of yeasties together gets things going better than if you stir and disperse things? I do know that the yeast settles into the beer just fine and that it will form a sort of convection current as the yeast (which settles to the bottom) ferments the beer which causes warmth which causes the fermenting beer to rise and the beer at the top to sink down.

RDWHACB, assuming you don't have a homebrew as this is first batch.

 

[stp]

Thanks guys. I gave it a little stir but won't worry about it too much. Foam has already seemed to die down as it is.

 

[Newbeerguy]

I've used the Safale dry yeast, it also tells you not to stir once you chuck the yeast in there. I'm not sure what the logic is there, perhaps having clusters of yeasties together gets things going better than if you stir and disperse things? I do know that the yeast settles into the beer just fine and that it will form a sort of convection current as the yeast (which settles to the bottom) ferments the beer which causes warmth which causes the fermenting beer to rise and the beer at the top to sink down.

RDWHACB, assuming you don't have a homebrew as this is first batch.

Actually the instuctions are as follows:

Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream
into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C (68F). Progressively sprinkle the dry yeast into the wort ensuring the
yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes
and then mix the wort e.g. using aeration.

 

[Calder]

You sprinkle on top to wet the yeast and allow it to rehydrate without the added hydrostatic pressure of the wort on top if it. 30 minutes in contact with the wort and this should be done. Mix it in after that. Sounds like you did OK.

 

[MilwaukeeBrewGuy]

yeah i know what you are talking about. Actually, when i have used dry yeast, I sprinkled it on the foam like you mentioned and never stirred. I never had a problem with starts in under 24 hours and have always gotten good attenuation. I don't think it takes that long for the foam to settle.

 

[tlael]

For clarification.... You shouldn't stir once fermentation has begun. Which, is after you pitch the yeast, but not immediately. Especially if the yeast hasn't even came into contact with the wort.

Stir it like you stole it.

 

[ultravista]

I drop my yeast in the 6.5 carboy, cap the top tightly, and roll it back and forth (in a semi-upright position) between my legs to get the mix. The wort and yeast will slosh around a lot with very little movement; with enough volume to do so of course.