Yeast question

[DougJ]

I just brewed Norther Brewer's Irish Draught Ale (Extract) Friday night. Everything went smooth until 24 hours rolled around and not a single bubble. I used fresh ale yeast from a local restaurant/microbrewry, but the brewer could only give me a small amount, maybe 2oz. I pitched at 65 deg. and my OG was 1050 (used extra honey). So last night (8:30) I pitched a packet of K1-V1116 wine yeast, and this morning it goin (6:14). How is this gonna come out?

 

[IowaHarry]

If you are talking about two ounces of liquid yeast, yes, it will take a while to get going. Next time take that yeast and make a starter. Piching yeast should be more of a "shock and awe" instead of a "snoop and poop". Your yeast has to go in there all big and bad to beat out the competition.

Adding whine yeast to a beer? It might go good with some cheese.

 

[Yooper]

It can often take 24-72 hours for signs of fermentation to appear. That doesn't mean nothing is happening- the yeast have to reproduce before they get down to the business of fermentation. If you used a small amount of yeast, it can take longer. Here's a link on how long it can take and what to do: https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-start-43635/

As far as pitching wine yeast, well, it's too late now to take it out so just wait and see I guess. If something like this happens again, wait for at least 72 hours before adding anything else to your beer. I would think wine yeast would not give you the results you are hoping for- it will probably be thinner and drier than you planned.

 

[DougJ]

Thanks for the quick responses. My next question is, if my first ale yeast starts up will it form a yeast cake or will the wine yeast be like "This is our wort get ta steppin!"? Can 2 different yeats coexist? Oh and I did use a yeast nutrient.

 

[Yooper]

They can coexist- there are mixed strains- but I think that the wine yeast is far more attenuative and will take over and finish the fermentation for you.

 

[kubilusaurus]

I think that wine yeast is highly competitive. Some wine yeast strains play nicely together with other strains, this one is the original "killer yeast". Its going to actively inhibit other yeast strains, so the flavor profile you get is probably all going to be due to the K1-V1116.

 

[kubilusaurus]

Just for a little more clarification from the lalvin site:

What does the phrase “competitive factor” refer to?

Wine yeast may contain proteins which allow them to prevent other yeasts from competing during the fermentation. For this reasons these Proteins are called Killer toxins, not as scary as it sounds unless you are yeast that does not contain another factor that can protect the yeast from the killer toxin. Generally speaking wine yeasts can be killer positive (contain the toxin), killer sensitive (no toxin and are killed by the toxin) and killer neutral (no toxin and are not killed by the toxin). These systems are common in biology and the toxins themselves tend to be specifically active against other yeast. Bacteria and humans tend not be affected by yeast killer toxins.

The majority of beer yeasts are killer sensitive.