Yeast immediately flocculated, no activity, no krausen (used a starter)

[jnuger]

I got some 1214 Abbey yeast by mail order and made a 1 L starter. It was my first starter. I pitched the yeast into the starter about an hour after smacking the pack, after I first saw signs of life (a bit of inflation of the smack pack). The yeast in the starter pretty much immediately flocculated and I never saw any krausen. I gave it a day and never saw any activity in the starter. However, when I shook it up, I got bubbles, indicating there was carbonation.

I pitched the starter 24 hours after making it into a 1.071 stout. It's been 12 hours and the yeast looks to be completely flocculated at the bottom of the carboy. There is no krausen, no bubbles, no airlock activity, and no floating/active looking yeast.

I realize it hasn't been very long, but I'm used to seeing activity (at least some krausen) after 12 hours, even with no starter. The fact that it flocculated so quickly, both in starter and in wort, has me worried. Should I be?

 

[BBL_Brewer]

I would have made sure the starter was successful and then stepped it up before pitching to a batch, especially to a larger beer like 1.071. I'd give it another 24 hours and if no activity, pitch more yeast. What was your pitching temp and what is your current ambient temp?

 

[Calder]

What temperature is the wort at? Probably want it at least 70F, maybe higher.

12 hours is not too long. In reality, you want about a 12 hour lag period; it's when the yeast are reproducing and developing the start of the flavor profile.

 

[jnuger]

I wanted a strong yeast and ester profile, so I didn't want to step up the starter too much. After reading here, I got the impression that the carbonation of my starter indicated it was viable, so I went ahead and pitched.

Pitched at 68, ambient is 66. I just gave the carboy a shake and saw some gas release, which gives me a bit of comfort.

Is the immediate flocculation normal? This is only my third batch so I don't have enough experience to say for myself. My first two batches (using different yeast) had the yeast stay in suspension until fermentation was over.

 

[eastoak]

I got some 1214 Abbey yeast by mail order

if you are in the dublin, pleasanton, livermore area there are at least two homebrew stores in that area that carry yeast. hoptech in dublin and the good brewer in livermore.

 

[jonmohno]

Sounds like it hasnt even started yet,give it some more time. I used a heating pad on lowest setting because i think my temp was a bit too low then it started after another few hours and took the heat pad towel off and let it go at the low end of the yeast temp range.

 

[plumbob]

Let us know what happens after 48 hours, 12 just isn't enough

 

[Calder]

From the Wyeast site:

Flocculation: medium-low
Attenuation: 74-78%
Temperature Range: 68-78° F (20-24° C)
Alcohol Tolerance: approximately 12% ABV

You want to keep the temperature to at least 68 F or the yeast will just not work. And if you want a strong ester profile, get the temperature up to 75 F and keep it there for most of the fermentation and then push it over 80 F to finish it off.