WLP 530, No signs of fermentation after 24 hours.

[Eric Wann]

Perhaps it's too early to tell, but I pitched yeast yesterday at around 4 pm and still no signs of fermentation at all. It has never taken this long to show any signs before.

Temp 74 degrees
White Labs WLP 530

Should I wait another day? Any suggestions?

 

[IslandLizard]

I'd say: RDWHAHB!

How old is the yeast? Did you make a starter? Did you aerate/oxygenate the wort?

Once you see foam (small bubbles) forming on the surface it's fermenting. Belgian yeasts are voracious beasts, once they get started they'll chow through pretty fast.

 

[Eric Wann]

I'd say: RDWHAHB!

How old is the yeast? Did you make a starter? Did you aerate/oxygenate the wort?

Once you see foam (small bubbles) forming on the surface it's fermenting. Belgian yeasts are voracious beasts, once they get started they'll chow through pretty fast.

The yeast wasn't old, it was made earlier this year. Said it was still good until October 23rd.

I did not make a starter (haven't ever done so)

I aerated the wort well.

Its in a plastic fermenter so its tough to see any bubbles, but it doesn't look like there are any, and zero airlock movement yet.

 

[IslandLizard]

That yeast IS almost 6 months old. But since it's a WL PurePitch pack, you're in luck. They help a lot keeping yeast viability high!
If it wasn't shipped during (extreme) hot (or cold) weather and always cold stored (fridge), it should be in perfect shape and viability expected to be around 80%.

What is the gravity (OG) of that beer?

Start looking into making starters. Not only for a higher cell count to pitch, you also prove it's alive, before pitching into your main batch. You can save some out for a next batch and so on. Here are some yeast pitch and starter calculators:

• BrewUnited's Yeast Calculator
• Mr. Malty

To look inside, peek through the airlock hole. Use a flashlight through the side.

 

[Eric Wann]

That yeast IS almost 6 months old. But since it's a WL PurePitch pack, you're in luck. They help a lot keeping yeast viability high!
If it wasn't shipped during (extreme) hot (or cold) weather and always cold stored (fridge), it should be in perfect shape and viability expected to be around 80%.

What is the gravity (OG) of that beer?

Start looking into making starters. Not only for a higher cell count to pitch, you also prove it's alive, before pitching into your main batch. You can save some out for a next batch and so on. Here are some yeast pitch and starter calculators:

• BrewUnited's Yeast Calculator
• Mr. Malty

To look inside, peek through the airlock hole. Use a flashlight through the side.

It was purchased from the refrigerator at a homebrew shop so I suspect it was well taken care of.

OG was 1.084

When I was reading the back of the package it mentioned making a starter for higher gravity beers. I will definitely be looking into making these. I will check out those calculators!

 

[kh54s10]

I would consider that yeast pretty old. And I suggest always making a starter with liquid yeast unless it is a very low gravity recipe. For me that would be less than 1.035.

You never really know if the yeast was mishandled somewhere along the line. If you make the starter you will know before you pitch into the wort whether you have viable yeast. And as much as the manufacturers say that one pack is enough for a 5 gallon batch, yes it will ferment, I feel that a proper cell count is better.

As to 24 hours, that is a bit long, but way to early to get overly concerned.

This is the calculator I use: http://www.yeastcalculator.com/ Hover the cursor over any field for more information.

 

[Eric Wann]

I would consider that yeast pretty old. And I suggest always making a starter with liquid yeast unless it is a very low gravity recipe. For me that would be less than 1.035.

You never really know if the yeast was mishandled somewhere along the line. If you make the starter you will know before you pitch into the wort whether you have viable yeast. And as much as the manufacturers say that one pack is enough for a 5 gallon batch, yes it will ferment, I feel that a proper cell count is better.

As to 24 hours, that is a bit long, but way to early to get overly concerned.

If it goes 48 hours with no reactions, should I simply purchase a second yeast and pitch that?

 

[kh54s10]

If it goes 48 hours with no reactions, should I simply purchase a second yeast and pitch that?

I might go a bit longer than that. Up to 72 hours. But before doing anything look for signs of fermentation other than a bubbling airlock. If you are using a bucket, remove the airlock and look inside for krausen and if possible for a ring of crud above the waterline. You might shine a bright flashlight on the side to show the residue.

Lastly before pitching more yeast, take a gravity reading. If it is less than the OG it is fermenting.

 

[Eric Wann]

I might go a bit longer than that. Up to 72 hours. But before doing anything look for signs of fermentation other than a bubbling airlock. If you are using a bucket, remove the airlock and look inside for krausen and if possible for a ring of crud above the waterline. You might shine a bright flashlight on the side to show the residue.

Lastly before pitching more yeast, take a gravity reading. If it is less than the OG it is fermenting.

Copy that. I'll give it a bit more time. Thanks

 

[dmtaylor]

You underpitched. A starter was pretty essential. Like others have suggested, you could wait 48 hours. Personally I wouldn't wait longer than 48 before adding more yeast. But if by that point you see ANY faint hint of activity, then it's good and you can let it go.

 

[Eric Wann]

You underpitched. A starter was pretty essential. Like others have suggested, you could wait 48 hours. Personally I wouldn't wait longer than 48 before adding more yeast. But if by that point you see ANY faint hint of activity, then it's good and you can let it go.

Looks like there is activity this morning. thin layer of bubbles over the top and bubbling in the airlock every couple of seconds. Took a good while, but ts going. So I shouldnt need to pitch any additional yeast?

 

[kh54s10]

Looks like there is activity this morning. thin layer of bubbles over the top and bubbling in the airlock every couple of seconds. Took a good while, but ts going. So I shouldnt need to pitch any additional yeast?

It is not an ideal pitch, but unless you have some of the same yeast or can get it this morning I would just let it ride.

 

[dmtaylor]

Bubbling = you don't need any more yeast.

Cheers!

 

[Eric Wann]

It is not an ideal pitch, but unless you have some of the same yeast or can get it this morning I would just let it ride.

I snagged the last wlp530 from the brew shop on saturday, even if they got more by now (doubtful) I wouldnt be able to get it and pitch until tonight. I will just see how this goes

Bubbling = you don't need any more yeast.

Cheers!

Awesome. Thanks!

 

[Eric Wann]

72 hours later this thing really took off. I am surprised since it started so slow. Trying to sneak its way through the airlock!

 

[sykesey]

WLP530 is a krausen monster. Enjoy the result, I've got an old smackpack of 3787 (mfr'd Mar 2018) which is the same yeast, i'll be getting stuck into it soon as well. Always throws a pretty expressive beer out!