Author Topic: Pitched Fermentis 10 hours ago, not much/no vigorus activity - see picture  (Read 2356 times)

Offline pricepeeler

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All,
I brewed a batch of "American Ale" last night and then added Fermentis yeast to my carboy.  Then shook it all up.
I feel like I am not seeing activity in my fermenter.
Refrigeration at about 66-68

What are my options?
-add another culture?
-trash the batch and start over? I would never just throw it away.
-up the temp?

Thank you,
Price

« Last Edit: August 16, 2011, 10:00:16 AM by pricepeeler »

Offline bonjour

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Refrigeration at about 66-68

What are my options?
-add another culture?
-trash the batch and start over? I would never just throw it away.
-up the temp?
Wort temp is what is important, not Refrigeration temp.

Up the temp? --- never

wait for now.
Fred Bonjour
Co-Chair Mashing in Michigan 2014 AHA Conference in Grand Rapids, Michigan
AHA Governing Committee; AHA Conference, Club Support & Web Subcommittees



Everything under 1.100 is a 'session' beer ;)

Online theDarkSide

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Patience young patawan...wait it out.

Funny joke ..."Is that a Pith Helmet?  No, merely condensation" ( you missed a letter in your subject...couldn't resist :)
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Offline gymrat

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Yeast doesn't always go berserk. I often get long slow fermentations with S 05. Your beer is probably doing fine.
Ralph's Brewery
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Offline mtnrockhopper

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Patience young patawan...wait it out.

Funny joke ..."Is that a Pith Helmet?  No, merely condensation" ( you missed a letter in your subject...couldn't resist :)

My yeatht is really pithed, mithter!

Sorry, really bad.

I think you'll be fine, and the beer too.
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Offline pricepeeler

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My first instinct was to leave it alone and do nothing, so I guess I am doing pretty well so far.

Just wanted to double check the steps I have taken, and tell you all the steps I restrained myself from taking.

Will keep you posted,
Thank you,
Price

Offline majorvices

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Often times dry yeast can take 12-24 hours to start up. I certainly wouldn't stress about a 10 hour lag. I have seen 42 hour lags that made fine beer before. RDWHAHB.
Keith Y.
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Offline Joe Sr.

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That photo look to me like it's fermenting.

That's also a lot of head space, so maybe you're not seeing much activity in the airlock yet.
It's all in the reflexes. - Jack Burton

Offline tom

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I like to rehydrate dry yeast per their instructions:  http://www.fermentis.com/fo/pdf/HB/EN/Safale_US-05_HB.pdf
If you pitch straight into the wort 50% of the yeast don't survive.
Brew on

Offline hugh_jass

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I like to rehydrate dry yeast per their instructions:  http://www.fermentis.com/fo/pdf/HB/EN/Safale_US-05_HB.pdf
If you pitch straight into the wort 50% of the yeast don't survive.
Tom,
do you have a link for that info?  I direct pitch frequently.  I'd like to know if I'm doing something wrong.

Offline tom

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Brew on

Offline hugh_jass

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The link does not discuss a 50% yeast mortality rate when pitching directly into wort.

Online theDarkSide

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This is from the Lallemand/Danstar site ( the 50% number is thrown around in the homebrewing world, and probably accurate ):

Why is rehydrating the dry yeast before pitching important?

Dry beer yeast needs to be reconstituted in a gentle way. During rehydration the cell membrane undergoes changes which can be lethal to yeast. In order to reconstitute the yeast as gently as possible (and minimize/avoid any damage) yeast producers developed specific rehydration procedures. Although most dry beer yeast will work if pitched directly into wort, it is recommended to follow the rehydration instructions to insure the optimum performance of the yeast.

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Offline majorvices

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Having both rehydrated and pitched directly onto the wort side by side many times I can't really say I have noticed a difference either way.
Keith Y.
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Offline corkybstewart

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Here some info from the source:


Dr Clayton Cone the Yeast Guru from Lallemand had an interesting discussion with Dan Litermann on the Homebrewers Digest ( hbd.org ) about rehydrating BACK IN 2000 .

.
Subject: Yeast Q's- Dan Listerman- Dr. Cone
Date: 2000-04-14 20:56:55 GMT
From: Dan Listermann <72723.1707@compuserve.com>
Subject: Yeast Hydration, Infusion Mashing and England

My question to Dr. Cone regards yeast rehydration. All the packages of
yeast contain instructions for rehydration yet they all ferment just fine
without it. I have to believe that such a procedure may be theoretically
beneficial, however it would seem to be margionally usefull at least on a
homebrew scale.

I own a home brew shop and a very common phone call is the " My beer is not
fermenting." problem. I go through the list of potential causes ( plastic
bucket lid leaks, too cold, ect.) About twice a week the caller will
indicate that he rehydreated the yeast. This is a strong signal that the
yeast has been damaged and will need to be replaced. I have come to the
conclusion that, since rehydration is not necessary to ferment beer
properly and there is a strong chance that the yeast will be damaged in a
botched rehydration, it is not desirable to recommend such a proceedure.
Just how important is rehydration and is it worth the risk?

Dan Listermann dan@listermann.com 72723.1707@compuserve.com

Dan,
I appreciate your dilemma It is a universal problem for those that market
Active Dry Yeast.

Let me give you some facts regarding rehydration and you can decide for
yourself where you want to compromise.
Every strain of yeast has its own optimum rehydration temperature. All of
them range between 95 F to 105F. Most of them closer to 105F. The dried
yeast cell wall is fragile and it is the first few minutes (possibly
seconds) of rehydration that the warm temperature is critical while it is
reconstituting its cell wall structure.

As you drop the initial temperature of the water from 95 to 85 or 75 or 65F
the yeast leached out more and more of its insides damaging the each cell.
The yeast viability also drops proportionally. At 95 - 105 F, there is
100% recovery of the viable dry yeast. At 60F, there can be as much as 60%
dead cells.

The water should be tap water with the normal amount of hardness present.
The hardness is essential for good recovery. 250 -500 ppm hardness is
ideal. This means that deionized or distilled water should not be used.
Ideally, the warm rehydration water should contain about 0.5 - 1.0% yeast
extract

For the initial few minutes (perhaps seconds) of rehydration, the yeast
cell wall cannot differentiate what passes through the wall. Toxic
materials like sprays, hops, SO2 and sugars in high levels, that the yeast
normally can selectively keep from passing through its cell wall rush right
in and seriously damage the cells. The moment that the cell wall is
properly reconstituted, the yeast can then regulate what goes in and out of
the cell. That is why we hesitate to recommend rehydration in wort or
must. Very dilute wort seems to be OK.

We recommend that the rehydrated yeast be added to the wort within 30
minutes. We have built into each cell a large amount of glycogen and
trehalose that give the yeast a burst of energy to kick off the growth
cycle when it is in the wort. It is quickly used up if the yeast is
rehydrated for more than 30 minutes. There is no damage done here if it is
not immediatly add to the wort. You just do not get the added benefit of
that sudden burst of energy. We also recommend that you attemperate the
rehydrated yeast to with in 15F of the wort before adding to the wort.
Warm yeast into a cold wort will cause many of the yeast to produce petite
mutants that will never grow or ferment properly and will cause them to
produce H2S. The attemperation can take place over a very brief period by
adding, in encrements, a small amount of the cooler wort to the rehydrated
yeast.

Many times we find that warm water is added to a very cold container that
drops the rehydrating water below the desired temperature.

Sometimes refrigerated, very cold, dry yeast is added directly to the warm
water with out giving it time to come to room temperature. The initial
water intering the cell is then cool.

How do many beer and wine makers have successful fermentations when they
ignore all the above? I believe that it is just a numbers game. Each gram
of Active Dry Yeast contains about 20 billion live yeast cells. If you
slightly damage the cells, they have a remarkable ability to recover in the
rich wort. If you kill 60% of the cell you still have 8 billion cells per
gram that can go on to do the job at a slower rate.

The manufacturer of Active Dry Beer Yeast would be remiss if they offered
rehydration instructions that were less than the very best that their data
indicated.

One very important factor that the distributor and beer maker should keep
in mind is that Active Dry Yeast is dormant or inactive and not inert, so
keep refrigerated at all times. Do not store in a tin roofed warehouse
that becomes an oven or on a window sill that gets equally hot.

Active Dry Yeast looses about 20% of its activity in a year when it is
stored at 75 F and only 4% when refrigerated.

The above overview of rehydration should tell you that there is a very best
way to rehydrate. It should also tell you where you are safe in adapting
the rehydration procedure to fit your clients.

Clayton Cone.
I'd really just rather be brewing in sunny Carlsbad New Mexico