Weak yeast and slow fermentation

[dplittle]

I recently started brewing again after a seven year hiatus. I never had an issue with my past brewings but both of my current batches (a semi-sweet mead and a witbier) are having the same problem.

I had to order my ingredients online and they were shipped from CA. I always used to use WYeast smack paks but this time used White Labs tubes. In both cases I made a starter and the fermentation took several days to start and never really "churned". I went ahead and pitched these starters hoping they'd wake up and get started. Unfortunately this has not been the case. Both batches have started bubbling but still at a very slow rate...not the usual heavy activity I'm used to. I'm guessing the yeast had a rough, hot trip and just are not very viable.

What I'm thinking of doing is racking these off the current yeast layer and pitching new yeast (activated smack paks for sure!) My questions are...

1) Will this be okay and
2) Should I be careful about aerating again since it has started fermenting or should I just go ahead and re-oxygenate?

Thanks

David

In primary: semi-sweet mead, witbier
Next up: blueberry wheat, Midas Touch clone
Planned: heather ale, vanilla porter

 

[david_42]

You don't need to rack them, just pitch the new yeast. This is the sort of thing I keep a couple packets of Nottingham around for.

How much honey in the mead? If you have 14-16 pounds in five gallons, it will be slow regardless.

austinhomebrew might be a better choice in the summer for you.

 

[Dark_Ale]

I have been using american 1056 smack packs with no starter on 1.050~1.060 brews and having real good luck. But the Whitelabs tubes seem to take forever I guess its best to make a starter for the tubes. I prefer smack packs too!!! also when you take the tube out of the icebox and warm it to room temp and open it , its like shaking up a soda it goes every where, I guess you are suppose to open them cold?

 

[dplittle]

You don't need to rack them, just pitch the new yeast.

So I shouldn't try some additional aeration? I had considered just pitching the new yeast but didn't want to waste a smack pack.

How much honey in the mead?

I've got 17 lbs of honey in a six and half batch (OG 1.12). I am expecting a long primary (6 weeks) on this batch but was concerned over the very slow start. The starter I used was 4 oz of honey in 12 oz of water plus a good pinch of nutrients and the tube of White Labs. It didn't show any activity for a couple days and then seemed very lackidasical after that. When the White Labs Witbier yeast acted exactly the same in a standard beer starter, I got very concerned (not concerned enough though to not use it ... any wonder why my favorite style is Scottish Ale? ).

I've ordered replacement smack packs for both these batches (this time with ice packs too) and will pitch them when they arrive. Thanks

David

 

[david_42]

I know people who re-aerate high gravity ferments weekly. One mead maker says that as the sugar/alcohol ratio changes, re-aerating (and adding more nutrients) grows more yeast that can handle the environment, speeding the ferment. He uses oxygenation equipment.

 

[Denny's Evil Concoctions]

Yeast is anaerobic after the first 24 hours.


What is common for high gravity ales is "rousing" the yeast.