what are these layers on bottom of carboy?

[saeroner]

sorry it's not a great picture -- try and look for the layer.

Basically it looks like trub on the very bottom (a layer). and then on to of that layer looks like a small yeast cake (top layer).

No signs of fermentation after 30 hours.

I used two packs of re-hydrated US-05. I'm pretty sure i did it good as I spent 1/2 hour before watching videos/reading how to re-hydrate.

10th batch and never had a stall after 18 hours. Yeast is no where near best by date.

 

[BuckSwope]

What's the temp? Might be just a long lag phase.

 

[RM-MN]

It looks like your yeast did their thing and have started to settle out. To be certain, take a hydrometer reading but I think you are in the third phase of the ferment already. Take a look at this short article. http://www.brewgeeks.com/the-life-cycle-of-yeast.html

 

[Math0]

Maybe a mix of grain dust/hops? But it looks just like the sediments in and after fermentation.

 

[unionrdr]

Def yeast & trub at the bottom. since you say no fermentation start after 30 hours,I'm led to think that your pitch temp might've been too cold. Old yeast could also complicate matters. Get the internal temp up to 65-69F,then gently swirl some yeast back into suspension.

 

[saeroner]

I'm led to think that your pitch temp might've been too cold. Old yeast could also complicate matters.

Pitched yeast at 69 degrees. Both the re-hydrated yeast and the wort were at 69 when pitched. Whet right into temp controlled mini fridge at 66. Aerated pretty well. The dates on the US-o5 were good and straight from the local HBS. idk sucks. Still looks the same. I guess i should stir it?

EDIT: ALSO. I tried to shake a little bit and the trub/yeast layers won't move or get mixed into the wort on the bottom. I didn't shake really hard but it was a decent shaking.

 

[deuce40]

Chech your gravity, who knows it might be done already. The beer looks super clear too like it is finished.

 

[unionrdr]

Tip the carboy on edge,then swirl it in a circular motion till you see the yeast starting to go back into suspension. It can take a bit of swirling till it starts to come off the bottom when it's had time to compact a little. The temp's good. did you aerate the wort? To duece,if it's done fermenting in only 30 hours,that'd be some kind of record!

 

[wildactbrewer]

No signs of fermentation at all? This is what mine look like after they are done so I second taking a gravity reading. It may have just taken off like a rocket!

 

[fuzzy2133]

No signs of fermentation at all? This is what mine look like after they are done so I second taking a gravity reading. It may have just taken off like a rocket!

+3 Stop thinking something is wrong and move to where am I at.

 

[saeroner]

It may have just taken off like a rocket!

haha well i'll check. There was only 6 hours that this carboy had gone unchecked while sleeping. It was dead flat going to sleep and dead flat in the morning 6 hours later. No krausen at all on the sides/top. No bubbles at all. I don't think this is possible. It's a 1.060 OG and i pitched 2 packets of US05 (hydrated)

 

[BansheeRider]

haha well i'll check. There was only 6 hours that this carboy had gone unchecked while sleeping. It was dead flat going to sleep and dead flat in the morning 6 hours later. No krausen at all on the sides/top. No bubbles at all. I don't think this is possible. It's a 1.060 OG and i pitched 2 packets of US05 (hydrated)

For the price of 2 packets of yeast you could've bought one packet of liquid yeast and make a yeast starter. I recommend a yeast starter for any beer over 1055 OG. At least this way you can judge the viability of the yeast and not under pitch.

What's done is done, and it can take up to 72 hours to show signs of fermentation. Maybe raise the temp to 70 degrees and rouse the yeast often. I bet you will see signs of fermentation within 24 hours.

 

[unionrdr]

I've used US-05 in worts up to OG1.074 so far,& that was one packet rehydrated. Started in 8-12 hours. Liquid yeasts in starters don't seem to visibly start fermenting any faster in my experiences so far. But they have been very steady fermenting yeasts. This just seems a bit odd,temp of 69F temp controlled,two packets of basically fresh yeast,swirled at least once with nada in 30 hours. Idk...something's missing here. I find it hard to believe fresh yeast packets both arrived deader than the proverbial door nail.

 

[fuzzy2133]

I would like to apologize and change my answer. I missed this the first time:

Pitched yeast at 69 degrees. Both the re-hydrated yeast and the wort were at 69 when pitched. Whet right into temp controlled mini fridge at 66.

I know many people recommend pitching cooler and letting it warm up. Union (I think) mention a lag phase probably very well what is happening combined with the temperature dropping to 66. Might go to take a sample and find the yeast are getting active.

Maybe you are looking at the yeast too much and they are shy?

 

[unionrdr]

A hydrometer reading at this point would def be a good thing. No krausen ring,nothing. If the yeast was shipped,maybe the truck got too cold for dry yeast unprotected? I usually go to the lhbs when I'm buying just yeast & some hops or the like. Shippin yeast unprotected by,say,a boxed kit could be a different thing. Something simple left out here...

 

[BansheeRider]

I've used US-05 in worts up to OG1.074 so far,& that was one packet rehydrated. Started in 8-12 hours. Liquid yeasts in starters don't seem to visibly start fermenting any faster in my experiences so far. But they have been very steady fermenting yeasts. This just seems a bit odd,temp of 69F temp controlled,two packets of basically fresh yeast,swirled at least once with nada in 30 hours. Idk...something's missing here. I find it hard to believe fresh yeast packets both arrived deader than the proverbial door nail.

The biggest point I was making was being able to visibly see yeast viability before pitching into 5 gallons of wort. Just because you hydrate two packs of dry yeast doesn't mean there are enough viable cells. I can see not making a starter to save some money, but if you're buying two packets of dry yeast then why not? My experience with every yeast starter is visible signs of fermentation within 5 hours.

 

[flars]

Pitched yeast at 69 degrees. Both the re-hydrated yeast and the wort were at 69 when pitched. Whet right into temp controlled mini fridge at 66. Aerated pretty well. The dates on the US-o5 were good and straight from the local HBS. idk sucks. Still looks the same. I guess i should stir it?

EDIT: ALSO. I tried to shake a little bit and the trub/yeast layers won't move or get mixed into the wort on the bottom. I didn't shake really hard but it was a decent shaking.

Have you taken a hydrometer reading?
Have you checked the temperature of the wort. The frig may have it to cold.

 

[wildactbrewer]

Based on the picture, I think that looks like a large volume of yeast at the bottom. Much more than I would expect if the two packets never underwent reproduction. But that's just eyeballing it. If the OG was 1.060 they could have just stalled due to lack of O2. Did you aerate/shake the crap out of your wort at or before pitching?

I still say take a gravity reading first to see where it's at then warm it up to 70 briefly to rouse the yeast. It's -7 right now in KY where I'm at...and this guy ain't wanting to work in it either! lol

 

[brandonman]

Based on the picture, I think that looks like a large volume of yeast at the bottom. Much more than I would expect if the two packets never underwent reproduction. But that's just eyeballing it. If the OG was 1.060 they could have just stalled due to lack of O2. Did you aerate/shake the crap out of your wort at or before pitching?

I still say take a gravity reading first to see where it's at then warm it up to 70 briefly to rouse the yeast. It's -7 right now in KY where I'm at...and this guy ain't wanting to work in it either! lol

I'd second this with my less-than-refined knowledge. That is a crap-ton of yeast for nothing to have happened.

 

[saeroner]

Update:

Last night. Warmed it to 70, swirled yeast cake around back into suspension and gave it a few shakes to try and get some air back in the wort. Woke up this morning (9 hours later) and there is a nice pretty foam on top. Took 60 hours to start. I'm just wondering if it would have started without shaking/swirling...

Thanks for the help

 

[wildactbrewer]

That's a long lag time...but not really out of the realm of possibility. I think maybe it was a little cold to start, or they started and stalled due to lack of O2. Either way, it started and that's the important thing! Yay Beer!

In the future I would make certain that my temps were spot on and aerate the crap out of the wort. This is even more important with bigger beers. You can aerate with a stone and pure O2 if you want to get fancy or just shake the crap out of it until your arms are about to fall off at pitching. Either way should work but remember, the bigger the beer the more O2 the yeast need to reproduce.

I'm thinking that with this circumstance the yeast consumed all of the available O2 during reproduction and then stalled out when it was all gone...Hope this turns out well for you! It looked great to start!