WLP001 with no starter

[brewer_in_the_cap]

Hi all,
I brewed a Black IPA (extract with steeping grains) this weekend and used WLP001 yeast. It's my first time using liquid yeast so I just read the vial and pitched it without a starter. I'm just starting to have signs of fermentation after 48 hours. OG was 1.06 and room temp is 64 so that may have contributed to the slow start but I fear that I underpitched.

Should I pitch a new vial, sprinkle some US-05 or leave as is?

Thanks,
NK

 

[flars]

Check out this exbeeriment. You might be okay.

http://brulosophy.com/2015/04/20/yeast-pitch-rate-single-vial-vs-yeast-starter-exbeeriment-results/

 

[JohnSand]

It will be fine. Let it ferment.

 

[WoodlandBrew]

The growth rate of ale yeast is 0.4 h-1 meaning that it doubles every 2.5 hours. (this is at 20°C with no limiting nutrients) One day after pitching the yeast will have grown much more than one vial or package of yeast contains, so pitching more yeast after a day of fermentation has very little effect on the beer.

This time I would let it ride. Next time you might try a starter and see if you like the results better.

 

[BaylessBrewer]

Leave it be. I brewed a Black IPA this Saturday (all grain) that came in @ 1.052 and didn't use a starter with my wlp001 either. It took a little longer for it to get going but it looks great and smells even better as I type this.

 

[brewer_in_the_cap]

Thanks for all the responses. Fermentation seems to be going well, bucket temp is up to 68 with room temp of 64. I'll wait for the temp to drop and check the gravity to see how it went.

 

[brewer_in_the_cap]

Looks like things worked out, I'm down to 1.018 and ready to rack and dry hop. Quick question though, is WLP001 a top fermenting yeast? I have what looks like a yeast cake on top and there's patches that look like dry yeast, is this normal?

Thanks again for all the help!

 

[flars]

Looks like things worked out, I'm down to 1.018 and ready to rack and dry hop. Quick question though, is WLP001 a top fermenting yeast? I have what looks like a yeast cake on top and there's patches that look like dry yeast, is this normal?

Thanks again for all the help!

All ale yeasts are top fermenting.
1.018 is rather high to be a FG. Give the beer more time in the primary. When it does get to FG, and most of the CO2 has off gassed, dry hop in the primary.

 

[brewer_in_the_cap]

Thanks flars!
I realized the top fermenting bit after. I guess it's just yeast that hasn't dropped yet. I'll give it more time like you suggest. 1.018 was my bottom target of 70% attenuation but I just read I should get at least 73 so I've given it a swirl and will wait another few days.

 

[kh54s10]

Thanks flars!
I realized the top fermenting bit after. I guess it's just yeast that hasn't dropped yet. I'll give it more time like you suggest. 1.018 was my bottom target of 70% attenuation but I just read I should get at least 73 so I've given it a swirl and will wait another few days.

There are many variables that will make the yeast attenuate a little less or a little more. Give the yeast time to work. Wait until the krausen has dropped (in most cases) and the beer to become clear. Take gravity readings a day or so apart. When they are the same for a couple of days you have reached FG. It might or might not be 73%. The yeast don't work by percentages.

 

[brewer_in_the_cap]

So after 3 weeks in primary I got to 1.016. I just racked to secondary and dry hopped. When I opened the primary I was kinda surprised by this... Beer tastes good but is this yeast that hasn't cleaned up or the start of an infection?

Hope everyone's having a good weekend!

 

[JohnSand]

That looks infected to me. But I always package it anyway, time will tell.