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Yeast dropped to bottom after pitching

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OscarBrau

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Feb 11, 2014
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Location
Iowa City
I just finished brewing my first higher gravity beer (OG 1.066), and pitched the entire starter I made into the wort. After about 3 hours, it appears the yeast has completely sunk to the bottom, which I don't recall seeing in any previous beers I've made. I used Wyeast 1278 (Scottish Ale), and pitched at 74* F.

I'm guessing I shouldn't be concerned at this point, but is it typical for the yeast to drop to the bottom so quickly before fermentation begins?
 
I'm sure it's fine. Give the yeast time to get to work. I've had lag times of 2+ days even with a starter. If the starter was fermenting then your yeast are alive and well. Just drink a beer and work on your next batch.
 
I just finished brewing my first higher gravity beer (OG 1.066), and pitched the entire starter I made into the wort. After about 3 hours, it appears the yeast has completely sunk to the bottom, which I don't recall seeing in any previous beers I've made. I used Wyeast 1278 (Scottish Ale), and pitched at 74* F.

I'm guessing I shouldn't be concerned at this point, but is it typical for the yeast to drop to the bottom so quickly before fermentation begins?

Don't worry about liquid yeast sinking. (dry yeast is another story) At that temperature you can expect an "increased ester profile".

https://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=143

information on dry yeast sinking in case you are interested:
http://www.woodlandbrew.com/2013/02/rehydrating-safbrew-yeast.html
 
I had made a starter with WL029 yeast sink to the bottom after pitch like that once. But it was down to like 53F,so I had to warm it & swirl it up once it warmed up. It then made large yeast rafts on top that then sank & started working. That was the only time I experienced that one though.
 
Well, I'll chalk this one up to beginners panic. Woke up this morning to a 2 inch krausen and a crazy bubbling airlock. I really gotta listen to everyone saying RDWHAHB.
 
It's dropped to 64*F in the meantime. I'm lucky enough to have a room that somehow stays between 61 and 64 year round.
 
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