Author Topic: Are some batches of yeast just duds?  (Read 305 times)

Offline pkrone

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Are some batches of yeast just duds?
« on: March 20, 2017, 08:47:57 AM »
For my previous batch of weissbier I pitched Wyeast 3068 from a starter.   I was all set for a huge krausen like I'd gotten in the past with this yeast.  It was a little slow to start, but fermented steadily to completion and made a good beer.   I saved the dregs in a couple of quart jars. 

I brewed another batch this past Friday.   I pulled the yeast slurry out of the fridge during the mash so I would warm up by pitching time.   I had about 10 oz of slurry and added a little of the wort from the chiller to stir it up, then pitched about 10 minutes later after finishing the chill and oxygenating.     Had another slow start-up and the beer's fermenting like the previous one did.   

Seems weird and wondering if I got a batch of lazy yeast. 
I like beer.  I like to make beer.   I don't like to argue about beer or making beer.

Offline denny

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Re: Are some batches of yeast just duds?
« Reply #1 on: March 20, 2017, 10:38:03 AM »
Maybe, but I've hardly ever seen it happen.  Maybe something in your process of making a starter?  Dunno, just a WAG.  Also, I've read that letting the yeast warm up before p[itching means that it starts consuming it's nutrients before it gets into the wort, which is not a good situation.  For the last 15 years and several hundred batches I simply take it out of the fridge and pitch immediately.  Works great.
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Offline skyler

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Re: Are some batches of yeast just duds?
« Reply #2 on: March 21, 2017, 06:45:03 AM »
Plenty of things can make the yeast less viable, which is why I always recommend starters for liquid yeast use (among other reasons). It could be old (check the date). It could have been left in the too-cold part ofd the fridge, or kept too warm for some time. A starter will mitigate these issues.