Yeast can be a PITA

WBC · Mar 27, 2008

Sometimes I have a problem with yeast and this is interesting. Yesterday I made a 12 gallon batch of cream ale and everything went well. I made a starter using Nottingham yeast in 90 degree boiled/cooled water. My wort was in the fridge and at 80F and the Ranco fridge controller set to 60F because I wanted to lower it to 58F later to get a lager type ferment. I pitched into 2 carboys with blow off tubes attached. This morning 1 of the carboys was going good and the other is not doing much. At first I thought WTF? It then came to me that one of the carboys may have cooled faster than the other due to the placement in the fridge. I think from now on I will set the fridge at 65 until the next morning and then the yeast will have an easier time getting going. I guess Nottingham is able to work down to 57F but it just takes a little care and patience. Nottingham has been very reliable in the past for me for the most part.

david_42 · Mar 27, 2008

Regardless of how you start, the cooler fermenter will take longer. Even when I use lager yeasts, I'll let it get started before cooling.

hopsalot · Mar 27, 2008

Is it good practice to finish brewing and let wort cool with air lock in place until the next day and then pitch yeast?

WBC · Mar 27, 2008

hopsalot said:
Is it good practice to finish brewing and let wort cool with air lock in place until the next day and then pitch yeast?

I am afraid of any infection getting started in that time.

idkid · Mar 27, 2008

I'm really not sure if this pertains to the problem at all, and I must admit that I always keep Nottingham yeast on hand as a back-up without actually using it; but, I do remember reading someone (maybe Palmer?) say you shouldn't use Nottingham in a starter, but only rehydrate and pitch. If I remember correctly, it was something about using up the reserves that the manufacturer already puts in the yeast package. This could be a part of the problem if the yeast are starting with a disadvantage and also surviving in the low lagering temp which slows them down anyway. Just a thought.

EDIT: See the note under re-hydrating yeast
http://www.howtobrew.com/section1/chapter6-5.html
It says that even proofing yeast isn't so good. I assume this means making a starter for it as well. But again, I've never used it in a brew so not totally sure.

WBC · Mar 28, 2008

I do remember reading someone (maybe Palmer?) say you shouldn't use Nottingham in a starter, but only rehydrate and pitch.

I used the wrong term, I did rehydrate and did not make a starter. The second carboy is just starting to ferment and the first carboy has a nice 2.5 inch krausen. It is at 61F right now and this is what I wanted. It is a much more controlled ferment as compared to when the fridge is at 65 to 67F with yeast blowing out all over the place. I am trying to get less esters and so I'm happy at this point.