Hi guys! I pitched the yeast, just sprinkle it over the top and after 8 hours I could see yeast cake on the top and no airlock activity. Is it okay or I have to worry? Yeast is SAFBREW S-33.
Thank u always!
Thank u always!
Yeast cake after from 8 hours since pitching.
- Thread starter Cobby
- Start date
Help Support Homebrew Talk:
RitalinIV
Well-Known Member
- Joined
- Aug 18, 2013
- Messages
- 53
- Reaction score
- 9
I would not worry; rule number one, right?
Can you send a picture? I am honestly thinking that after only 8 hours, yeast cakes are the only thing it can be (so long as there are no hops in there too).
Not that you need a remedial lesson, but did you stir your yeast really well when you pitched?
Good luck,
-Ritalin
Can you send a picture? I am honestly thinking that after only 8 hours, yeast cakes are the only thing it can be (so long as there are no hops in there too).
Not that you need a remedial lesson, but did you stir your yeast really well when you pitched?
Good luck,
-Ritalin
Yeast cake on top?? Krausen? That is a sign of fermentation. You may get no activity in your airlock depending on the seal of you vessel. Wait about 10 - 20 days and take gravity readings to determine the progress.
boydster
Well-Known Member
- Joined
- Apr 11, 2013
- Messages
- 2,895
- Reaction score
- 834
You're probably seeing break material (trub) collecting on the bottom and not yeast cake. You should be fine on this batch, just give it a day or two to get started. Only after 72 hours should you be concerned if there is no signs of fermentation (airlock activity is not a reliable sign to begin with, you'll see that covered a lot on here).
With dry yeast, the best practice is to do a proper rehydration (sprinkle into 10x the yeast's weight of ~100*F water without making clumps, wait 15 minutes, stir, wait 5 more minutes, bring temperature of yeast slowly down within 10-15* of the wort temperature, then pitch) to prevent shocking the yeast and killing off a bunch of the cells. Sprinkling it directly into the wort will work, but you'll find it works better (shorter lag time, lower potential for off-flavors) when rehyrdated.
Edit:
I misread the first post, thought it said the cake was on the bottom. If there are bubbles forming on the top, you've got fermentation. You might also be seeing yeast rafts, and again that is nothing to worry about.
With dry yeast, the best practice is to do a proper rehydration (sprinkle into 10x the yeast's weight of ~100*F water without making clumps, wait 15 minutes, stir, wait 5 more minutes, bring temperature of yeast slowly down within 10-15* of the wort temperature, then pitch) to prevent shocking the yeast and killing off a bunch of the cells. Sprinkling it directly into the wort will work, but you'll find it works better (shorter lag time, lower potential for off-flavors) when rehyrdated.
Edit:
I misread the first post, thought it said the cake was on the bottom. If there are bubbles forming on the top, you've got fermentation. You might also be seeing yeast rafts, and again that is nothing to worry about.Thanks a lot guys. Fast help as always. Its all good now I think I didn't steer when I pitched the yeast so it looked like cake, usually I rehydrate the yeast yesterday just didn't have time.
Now airlock is bubbling.
Thank you again.
Now airlock is bubbling.
Thank you again.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Similar threads
