Wyeast 1272 and no krausen

[luizffgarcia]

Guys, i am using 1217 for the first time, before i always used WLP001.

After 10 hours of fermentation there is absolutely no bubbling or krausen. I see no reason why that would happen, the temperature is a steady 19c.

Did any of you have a similar experience with this yeast? I usually see major blow off activity for all my beers with WLP001 after 10 hours.

Thanks

 

[cannman]

Bummer...

Lets break it down:

1) Packaging date on yeast pack?
2) how long did you have the yeast on hand?
3) did you keep it in the fridge?
4) did you make a starter?
5) what wort temp did you pitch your yeast at?
6) Can we see come pics?!

Thanks

 

[kh54s10]

Bummer...

Lets break it down:

1) Packaging date on yeast pack?
2) how long did you have the yeast on hand?
3) did you keep it in the fridge?
4) did you make a starter?
5) what wort temp did you pitch your yeast at?
6) Can we see come pics?!

Thanks

This^^

Depending on some answers it could be totally normal or a problem.

10 hours really is too soon to worry much, using any yeast.

With fresh yeast pitched with a proper size starter and good temperature you should see krausen but not always.

 

[m1k3]

19C seems fine. I would not raise the temp (that is my usual advice).

>>Temperature Range: 60-72F, 15-22C

Longer lag phase can be caused by: lower pitch rate... (including) Higher OG... less O2 (oxygenation /aeration).... less active (healthy) yeast...

Don't panic (yet)

 

[luizffgarcia]

Bummer...

Lets break it down:

1) Packaging date on yeast pack?
2) how long did you have the yeast on hand?
3) did you keep it in the fridge?
4) did you make a starter?
5) what wort temp did you pitch your yeast at?
6) Can we see come pics?!

Thanks

Well looks like this yeast takes longer to get going, it has a nice krauaen now, still no need for the blow off tube but it is going well for sure.

I split the package which i had in the fridge for a month, used half in my 1 gallon batch and half in a 1l 1036OG starter.

Looks like it is going to work afterall, just very different from WLP001

 

[cannman]

Good stuff. For what it's worth, I once had a wyeast that made like a half inch krausen but fully attenuated. So *shrug* I guess the true answers lie in measurement.

 

[luizffgarcia]

Good stuff. For what it's worth, I once had a wyeast that made like a half inch krausen but fully attenuated. So *shrug* I guess the true answers lie in measurement.

Yep all that matters is the attenuation really, to be honest i even prefer if the krausen is more under control with this yeast compared to WLP001 because i lost a good two bottles to the blow off tube in my last couple batches, that thing ferments like crazy :rockin: