Yeast preference poll

[billhauser]

I used White Labs San Francisco Lager Yaest in my last batch. I pitched the yeast at 78 degrees F, it started reacting 56 hours later and after four weeks its still fermenting. I have my fermenter in the coolest room in my house the temp is about 65 degrees F. I will just let this one go till it shows no reaction then go to secondary.

 

[bobida]

My attempt at a steam beer...I did nearly the exact procedure as billhauser---I used WLP810(san fran lager yeast) -pitch at 77, and it took a good 24-30 hours before it got a steady bubble. I have never aerated my wort when using dry yeast and have had good fermentations. The advice from my supplier said it would be a "vigorous" fermentation. If I had to put a WOW factor on the activity I would say low. Might not have been blowing the airlock off, but it just keeps on going. So far, ten days in the jug and it is just a slow but steady bubble. I am holding at 60-62 degrees. Updates to follow on how long it takes to bottom out gravity. I think it will be worth the wait


.

 

[joshpooh]

How long should you wait before you can be almost certain that there is a problem with your yeast. I had a problem with liquid yeast not fermenting, and I'm pretty sure it was at least 48 hours before I backed it up with dry yeast. Is that long enough to wait? I know there is no exact amount of time, but can anyone give me a ballpark figure?

 

[Eye8oneu812]

Wyeast is the way to go. I've had beers made with the dry yeast that comes with kits, and let me tell you, using Wyeast really makes a big difference. It's worth that extra few bucks to make a beer that, in my opinion, is head and shoulders above what a dry yeast can produce. I've used these so far:

Wyeast Northwest Ale
Wyeast London Ale
Wyeast Bavarian Wheat
Wyeast American Wheat
Wyeast Belgian Abbey II

and I am really happy with them. Go Wyeast!

 

[revrand65]

your not alone brother,i used used a wyeast on an ale i just brewed and followed the instructions to the letter..and i had the same exact results that you did..i pitched at 70 degrees..i waited a full 36 hours and nothing..i decided to use some nottingham dry that i allways have on hand..and bam it's going nuts in about 10 hours..i must be doing something wrong because i had the same problem with a white labs...your not alone...time to do some more research i guess.

 

[benwhite22]

So far I have only used liquid yeast once (white labs american hefe) and pitched it directly into the wort at something below 70 degrees. (I left the wort in the ice water bath a little too long.) It took about 36 hours to really get going but it's bubbling away now. If turns out, I'll probably be sticking with liquid yeast.

 

[madscutter]

I voted other/no preference but so far I've only used liquid yeast and it works great for me. I've used both White Labs and Wyeast (smack packs) and the only difference that I noticed was that I made more of a mess with the White Labs.

I think I'll save some of the yeast from my current batch and try to recycle. Just to see how it works (Wyeast Brittish Ale -1098). Guess I'll have to try making a starter next batch.

 

[stale]

most of mine have taken at least 2 days before they get going but so far seem to very well after tht

 

[cheezydemon]

I have only used white labs liquid yeast in the 12 or so batches I have made and I have not had 1 stuck fermentation. I used one vial to brew 6 different batches in the same fermenter. It never let me down

 

[cheezydemon]

I voted other/no preference but so far I've only used liquid yeast and it works great for me. I've used both White Labs and Wyeast (smack packs) and the only difference that I noticed was that I made more of a mess with the White Labs.

I think I'll save some of the yeast from my current batch and try to recycle. Just to see how it works (Wyeast Brittish Ale -1098). Guess I'll have to try making a starter next batch.

THE BEST STARTER IS WHAT IS LEFT IN THE BOTTOM OF YOUR PRIMARY IF YOU ARE DOING A SIMILAR STYLE OF BEER. GOOD LUCK!