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Main
Date: 19 Nov 2006 00:25:46
From: Brian Foster
Subject: What's the longest you've had to wait
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for yeast to get going?
I brewed Thursday afternoon. Pitched some Nottingham dry yeast (a cervesa
beer).
Still no airlock activity......
What up with that?
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Date: 18 Nov 2006 19:33:47
From: Tony M
Subject: Re: What's the longest you've had to wait
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I pitched a 6 gram packet of plain Muntons Ale yeast into a 5 gallon batch
at about 11AM this morning. Eight hours later the airlock is bubbling about
once a second. Like Phil mentioned earlier, check your lid for a good seal.
Or just pitch another packet.
Tony
"Brian Foster" <brianfoster@houston.rr.com > wrote in message
news:ewN7h.336$Gk5.275@tornado.texas.rr.com...
> for yeast to get going?
>
> I brewed Thursday afternoon. Pitched some Nottingham dry yeast (a cervesa
> beer).
>
> Still no airlock activity......
>
> What up with that?
>
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Date: 18 Nov 2006 19:27:54
From: alebrewer
Subject: Re: What's the longest you've had to wait
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Brian Foster wrote:
> for yeast to get going?
>
> I brewed Thursday afternoon. Pitched some Nottingham dry yeast (a cervesa
> beer).
>
> Still no airlock activity......
>
> What up with that?
As has been said before, airlock activity can be a poor indication of
fermentation activity. If you are using a bucket, open the top and see
if any krausen has formed. Nottingham will form a rocky krausen.
How did you re-hydrate the yeast? I had a friend who tried to
rehydrate yeast exactly according to the instructions (adding the yeast
to 95 deg water, etc...) and had a horrible lag time (3 days?). Turned
out his thermomoeter was off and I figure the water was actually 115
=0:
OTOH, if you just sprinkled the yeast on 70 deg wort, I've noticed
Nottingham give lag times up to 72 hours. It works, just takes a while
to start. Since seeing this behavior, I will always re-hydrate
according to the directions. I don't bother to try and "equialize" the
temperature as they advise, but I will rehydrate in 90-95 F water, then
ptich that.
Finally, you have to watch the temperature. Below 65, Nottingham will
still work, but it slows dramatically. As it has been rather cool
around here since Thrursday, maybe that's all you are seeing. My
fermentations have slowed this week since I have had trouble keeping
the fermentation temperature over 60 (I keep my fermenters in a
unheated area of the house). I racked my latest batch to the secondary
today after a full week. I rack as soon as the krausen falls, which
will usually be 3 or 4 days with Nottingham.
Good luck
ab
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Date: 19 Nov 2006 16:27:12
From: Brian Foster
Subject: Re: What's the longest you've had to wait
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"alebrewer" <alebrewer@wt.net > wrote in message
news:1163906873.988481.117250@k70g2000cwa.googlegroups.com...
>
> As has been said before, airlock activity can be a poor indication of
> fermentation activity. If you are using a bucket, open the top and see
> if any krausen has formed. Nottingham will form a rocky krausen.
I got a nice krausen going on, just not much in the way of bubles.
>
> How did you re-hydrate the yeast? I had a friend who tried to
> rehydrate yeast exactly according to the instructions (adding the yeast
> to 95 deg water, etc...) and had a horrible lag time (3 days?). Turned
> out his thermomoeter was off and I figure the water was actually 115
> =0:
>
> OTOH, if you just sprinkled the yeast on 70 deg wort, I've noticed
> Nottingham give lag times up to 72 hours. It works, just takes a while
> to start. Since seeing this behavior, I will always re-hydrate
> according to the directions. I don't bother to try and "equialize" the
> temperature as they advise, but I will rehydrate in 90-95 F water, then
> ptich that.
I did rehydrate in about 90' water
>
> Finally, you have to watch the temperature. Below 65, Nottingham will
> still work, but it slows dramatically. As it has been rather cool
> around here since Thrursday, maybe that's all you are seeing. My
> fermentations have slowed this week since I have had trouble keeping
> the fermentation temperature over 60 (I keep my fermenters in a
> unheated area of the house). I racked my latest batch to the secondary
> today after a full week. I rack as soon as the krausen falls, which
> will usually be 3 or 4 days with Nottingham.
>
> Good luck
>
> ab
>
My temp's been in the upper 60's in the fermentation fridge. I raised it a
couple of degrees this am to see if that helps any.
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Date: 21 Nov 2006 20:08:55
From: John 'Shaggy' Kolesar
Subject: Re: What's the longest you've had to wait
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On Sun, 19 Nov 2006 16:27:12 GMT, <brianfoster@houston.rr.com > wrote:
>
> "alebrewer" <alebrewer@wt.net> wrote in message
> news:1163906873.988481.117250@k70g2000cwa.googlegroups.com...
>>
>> As has been said before, airlock activity can be a poor indication of
>> fermentation activity. If you are using a bucket, open the top and see
>> if any krausen has formed. Nottingham will form a rocky krausen.
>
>
> I got a nice krausen going on, just not much in the way of bubles.
Ignore the bubbles, they're meaningless. If you've got a krausen, then
your fermentation has started. Most likely the CO2 is just leaking around
the bucket lid, they're notorious for that. It's nothing to worry about.
John.
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Date: 18 Nov 2006 20:20:06
From: Phil
Subject: Re: What's the longest you've had to wait
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On Sun, 19 Nov 2006 00:25:46 GMT, "Brian Foster"
<brianfoster@houston.rr.com > wrote:
>for yeast to get going?
>
>I brewed Thursday afternoon. Pitched some Nottingham dry yeast (a cervesa
>beer).
>
>Still no airlock activity......
>
>What up with that?
If you are brewing in a bucket, gently press down on the lid. If
there's no action in the airlock, then the lid is not secure and all
gasses probably leaks out elsewhere.
Phil
======
visit the New York City Homebrewers Guild website:
http://www.hbd.org/nychg
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Date: 19 Nov 2006 00:41:57
From: Jeremy Jones
Subject: Re: What's the longest you've had to wait
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Brian Foster wrote:
> for yeast to get going?
>
> I brewed Thursday afternoon. Pitched some Nottingham dry yeast (a cervesa
> beer).
>
> Still no airlock activity......
>
> What up with that?
>
>
48 to 72 hours isn't unheard of. Low pitch rates, poor aeration, and
cool temps (what's the ambient temperature?) contribute to a slow start.
If it isn't doing anything tomorrow night, dump in some more.
I usually don't make a starter, just pitch a vial of WL yeast, and it
takes about 1 1/2 days for my fermentation to really get going. After
doing some more research lately, though, I think I probably will use a
starter from now on, as I understand it should get fermentation going
much quicker.
Anyway, I'd give that beer another day before getting concerned.
Jeremy
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Date: 18 Nov 2006 18:54:03
From: 2fatbbq
Subject: Re: What's the longest you've had to wait
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"Jeremy Jones" <jeremy@captainstupid.net > wrote in message
news:pLN7h.33134$Cq3.3330@tornado.ohiordc.rr.com...
> I usually don't make a starter, just pitch a vial of WL yeast, and it
> takes about 1 1/2 days for my fermentation to really get going. After
> doing some more research lately, though, I think I probably will use a
> starter from now on, as I understand it should get fermentation going much
> quicker.
>
> Jeremy
Starters make adifference for sure! Brewed my Nekoosa Steamer(Anchor Clone)
this afternoon, pitched the yeast(Wyeast2212?) from a 1600ml starter, had
airlock activity after about 3hrs
Buzz
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Date: 18 Nov 2006 21:31:22
From: John Smith
Subject: Re: What's the longest you've had to wait
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I do starters and aerate and always get activity within six hours. I would
say that 72 hours is too long. I would buy some more yeast and re-pitch.
Carter
"2fatbbq" <2fatbbq@gmail.com > wrote in message
news:4s9nu6Ful0u4U1@mid.individual.net...
>
> "Jeremy Jones" <jeremy@captainstupid.net> wrote in message
> news:pLN7h.33134$Cq3.3330@tornado.ohiordc.rr.com...
>> I usually don't make a starter, just pitch a vial of WL yeast, and it
>> takes about 1 1/2 days for my fermentation to really get going. After
>> doing some more research lately, though, I think I probably will use a
>> starter from now on, as I understand it should get fermentation going
>> much quicker.
>>
>> Jeremy
>
> Starters make adifference for sure! Brewed my Nekoosa Steamer(Anchor
> Clone) this afternoon, pitched the yeast(Wyeast2212?) from a 1600ml
> starter, had airlock activity after about 3hrs
>
> Buzz
>
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Date: 19 Nov 2006 08:48:22
From: David M. Taylor
Subject: Re: What's the longest you've had to wait
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"John Smith" <JohnSmith@microsoft.com > wrote in message
news:96udnV1rEeKWTcLYnZ2dnUVZ_vSdnZ2d@comcast.com...
>
> I do starters and aerate and always get activity within six hours. I
> would say that 72 hours is too long. I would buy some more yeast and
> re-pitch.
I agree. Maximum you should go is about 48 hours. Any longer than that,
and there's risk that your brew may become contaminated. It's happened to
me a couple of times.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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Date: 19 Nov 2006 11:01:55
From: Dan Logcher
Subject: Re: What's the longest you've had to wait
|
David M. Taylor wrote:
> "John Smith" <JohnSmith@microsoft.com> wrote in message
> news:96udnV1rEeKWTcLYnZ2dnUVZ_vSdnZ2d@comcast.com...
>
>>I do starters and aerate and always get activity within six hours. I
>>would say that 72 hours is too long. I would buy some more yeast and
>>re-pitch.
>
>
> I agree. Maximum you should go is about 48 hours. Any longer than that,
> and there's risk that your brew may become contaminated. It's happened to
> me a couple of times.
Never really had to wait all that long.. I think 24 hours was the longest
before real activity began, but I saw some bubbles in the airlock within
12 hours. The last batch I pitched saved yeast cake from the previous
batch and saw huge activity with 12 hours, and it was completely done in
4 days.
So how many times can I reuse the same yeast cake? I thought I recall someone
saying like 8 times maybe.
--
Dan
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Date: 19 Nov 2006 10:40:37
From: David M. Taylor
Subject: Re: What's the longest you've had to wait
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"Dan Logcher" <dlogcher*xspam*@comcast.net > wrote in message
news:45607fec$0$558$b45e6eb0@senator-bedfellow.mit.edu...
>
> So how many times can I reuse the same yeast cake? I thought I recall
> someone
> saying like 8 times maybe.
You can reuse yeast as many times as you feel comfortable, or until you get
a bad batch. Some people only feel comfortable reusing it 3 times, some 8
times. Personally, I think reused yeast might have caused me a problem once
after about 4 batches, so I think I'm going to stick to 3 or 4 uses from now
on. But, some of it has to do with your brewing technique and sanitation
practices (and I know mine aren't the greatest in the world), so if you did
everything perfectly, it should last for many many batches.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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Date: 19 Nov 2006 12:01:43
From: Dan Logcher
Subject: Re: What's the longest you've had to wait
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David M. Taylor wrote:
> "Dan Logcher" <dlogcher*xspam*@comcast.net> wrote in message
> news:45607fec$0$558$b45e6eb0@senator-bedfellow.mit.edu...
>
>>So how many times can I reuse the same yeast cake? I thought I recall
>>someone
>>saying like 8 times maybe.
>
>
> You can reuse yeast as many times as you feel comfortable, or until you get
> a bad batch. Some people only feel comfortable reusing it 3 times, some 8
> times. Personally, I think reused yeast might have caused me a problem once
> after about 4 batches, so I think I'm going to stick to 3 or 4 uses from now
> on. But, some of it has to do with your brewing technique and sanitation
> practices (and I know mine aren't the greatest in the world), so if you did
> everything perfectly, it should last for many many batches.
My practices are good.. but I'll probably stick with 3-4 as well.
I thought the yeast can only reproduce a certain number of times
or something. j
--
Dan
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Date: 19 Nov 2006 11:34:23
From: David M. Taylor
Subject: Re: What's the longest you've had to wait
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"Dan Logcher" <dlogcher*xspam*@comcast.net > wrote in message
news:45608df1$0$558$b45e6eb0@senator-bedfellow.mit.edu...
>
> My practices are good.. but I'll probably stick with 3-4 as well.
> I thought the yeast can only reproduce a certain number of times
> or something. j
Yeah, but the yeasties have babies that will carry on. Probably wouldn't be
a bad idea to discard a portion (maybe 50%) of the yeast cake each time to
get rid of some of the dead cells and make room for the new ones. I guess I
never thought of that until now.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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Date: 19 Nov 2006 22:59:18
From: Dan Logcher
Subject: Re: What's the longest you've had to wait
|
David M. Taylor wrote:
> "Dan Logcher" <dlogcher*xspam*@comcast.net> wrote in message
> news:45608df1$0$558$b45e6eb0@senator-bedfellow.mit.edu...
>
>>My practices are good.. but I'll probably stick with 3-4 as well.
>>I thought the yeast can only reproduce a certain number of times
>>or something. j
>
>
> Yeah, but the yeasties have babies that will carry on. Probably wouldn't be
> a bad idea to discard a portion (maybe 50%) of the yeast cake each time to
> get rid of some of the dead cells and make room for the new ones. I guess I
> never thought of that until now.
I never take the whole yeast cake out anyways.. I take about 800ml in a
1000ml flask. it settles out to about 300-500ml cake and 200-300 beer.
I guess I could try some yeast washing to remove the trub.
--
Dan
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Date: 21 Nov 2006 20:02:26
From: John 'Shaggy' Kolesar
Subject: Re: What's the longest you've had to wait
|
On Sun, 19 Nov 2006 11:01:55 -0500, <dlogcher*xspam*@comcast.net > wrote:
> So how many times can I reuse the same yeast cake? I thought I recall someone
> saying like 8 times maybe.
Too many random variables to put an exact number on it. Standard rule of
thumb says that if you want to be sure of no issues, then only reuse 3
times. If you're willing to take a bit of risk, then you can keep going
as long as you want. You won't know that there's a real problem until it's
too late, so it all comes down to how far you feel comfortable stretching it.
John.
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Date: 19 Nov 2006 09:11:59
From: alebrewer
Subject: Re: What's the longest you've had to wait
|
Brian Foster wrote:
> "alebrewer" <alebrewer@wt.net> wrote in message
> news:1163906873.988481.117250@k70g2000cwa.googlegroups.com...
> >
> > As has been said before, airlock activity can be a poor indication of
> > fermentation activity. If you are using a bucket, open the top and see
> > if any krausen has formed. Nottingham will form a rocky krausen.
>
>
> I got a nice krausen going on, just not much in the way of bubles.
>
>
If you have a nice krausen, then you have activity. This phenomenon is
exactly why folks say that bubbles are a poor indicator of activity.
You must not have a good seal and the CO2 is getting out without going
through your airlock (Obviously CO2 is being produced; what do you
think those bubbles in the krausen are made out of?). If you are in a
bucket and plan to transfer to a glass carboy as soon as the krausen
falls, I'd just leave it alone. If you are going to leave it in the
primary for another week, you should probably find out why you are
leaking and correct it.
<snip >
> My temp's been in the upper 60's in the fermentation fridge. I raised it a
> couple of degrees this am to see if that helps any.
Upper 60's is just fine for this yeast. On the batched I racked
yesterday, most of the primary fermentation occured in the lower 60's
(my fermentation fridge is in the garage, which isn't heated) and these
cold nights (it was down into the 30's the other night!) keep the
temperature down. It slows the activity down some, but it's nothing to
worry about.
ab.
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Date: 19 Nov 2006 07:52:15
From: alebrewer
Subject: Re: What's the longest you've had to wait
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John Smith wrote:
> I do starters and aerate and always get activity within six hours. I would
> say that 72 hours is too long. I would buy some more yeast and re-pitch.
>
> Carter
>
Since the OP is using Nottingham, a dry packaged yeast, and several
responses (not just Mr. J. Smith, aka Carter) have responded with
comments about making a starter, I have to ask, are you guys making
starters with dry yeast?
ab
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Date: 19 Nov 2006 10:37:01
From: David M. Taylor
Subject: Re: What's the longest you've had to wait
|
"alebrewer" <alebrewer@wt.net > wrote in message
news:1163951535.538064.18630@f16g2000cwb.googlegroups.com...
>
> Since the OP is using Nottingham, a dry packaged yeast, and several
> responses (not just Mr. J. Smith, aka Carter) have responded with
> comments about making a starter, I have to ask, are you guys making
> starters with dry yeast?
Heck no, you don't need a starter with dry yeast. It's so cheap, if you're
worried about yeast cell count (which you shouldn't be with Nottingham),
then spend an extra few cents and pitch two packets instead of one.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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Date: 19 Nov 2006 15:20:34
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: What's the longest you've had to wait
|
alebrewer wrote:
> John Smith wrote:
>> I do starters and aerate and always get activity within six hours. I would
>> say that 72 hours is too long. I would buy some more yeast and re-pitch.
>>
>> Carter
>>
>
> Since the OP is using Nottingham, a dry packaged yeast, and several
> responses (not just Mr. J. Smith, aka Carter) have responded with
> comments about making a starter, I have to ask, are you guys making
> starters with dry yeast?
Not me -- and I'm The Starter King. If I'm concerned about cell count
(pitching into a bigger beer) I'll pitch two packs. A really HUGE beer
gets three packs. Otherwise, there's no reason to make a starter if
you're confident in the viability of the yeast in the packet. This is
one of the advantages of dry yeast.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 20 Nov 2006 08:42:56
From: Mark R
Subject: Re: What's the longest you've had to wait
|
"alebrewer" <alebrewer@wt.net > wrote in message
news:1163951535.538064.18630@f16g2000cwb.googlegroups.com...
>
> John Smith wrote:
> > I do starters and aerate and always get activity within six hours. I
would
> > say that 72 hours is too long. I would buy some more yeast and
re-pitch.
> >
> > Carter
> >
>
> Since the OP is using Nottingham, a dry packaged yeast, and several
> responses (not just Mr. J. Smith, aka Carter) have responded with
> comments about making a starter, I have to ask, are you guys making
> starters with dry yeast?
Ditto DMT and TAFKAKS
MR
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Date: 21 Nov 2006 20:05:44
From: John 'Shaggy' Kolesar
Subject: Re: What's the longest you've had to wait
|
On 19 Nov 2006 07:52:15 -0800, <alebrewer@wt.net > wrote:
>
> John Smith wrote:
>> I do starters and aerate and always get activity within six hours. I would
>> say that 72 hours is too long. I would buy some more yeast and re-pitch.
>>
>> Carter
>>
>
> Since the OP is using Nottingham, a dry packaged yeast, and several
> responses (not just Mr. J. Smith, aka Carter) have responded with
> comments about making a starter, I have to ask, are you guys making
> starters with dry yeast?
I'm assuming they're talking about their experiences with liquid yeast.
Starters are not necessary for dry yeast.
John.
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Date: 19 Nov 2006 09:48:03
From: Mark R
Subject: Re: What's the longest you've had to wait
|
"Brian Foster" <brianfoster@houston.rr.com > wrote in message
news:ewN7h.336$Gk5.275@tornado.texas.rr.com...
> for yeast to get going?
>
> I brewed Thursday afternoon. Pitched some Nottingham dry yeast (a cervesa
> beer).
>
> Still no airlock activity......
>
> What up with that?
As Phil and AB pointed out I would check both the fermenter seal and your
fermentation temps before adding more yeast. If too cold it could start and
ferment slow. If your temp is warm it could have fermented hard while you
were sleeping. I've had Nottingham do 85% of it's ferment in less than 72
hours.
If your bucket is sealed, your temp is right, and another gravity reading
shows no activity, pitch another packet of Nottingham. As long as your
sanitation was good and the bucket was sealed you shouldn't have much to
worry about.
Mark R
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Date: 21 Nov 2006 00:21:42
From: supadupa
Subject: Re: What's the longest you've had to wait
|
Airlock activity isn't always a good indication...
I've had a beer that had no airlock activity but turned out rather
nicely. Just smell the brew, it's the best test to see if it's
fermented.
Z
Brian Foster wrote:
> for yeast to get going?
>
> I brewed Thursday afternoon. Pitched some Nottingham dry yeast (a cervesa
> beer).
>
> Still no airlock activity......
>
> What up with that?
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Date: 21 Nov 2006 14:25:30
From: Artarius
Subject: Re: What's the longest you've had to wait
|
Hydrometer test is best. If the final gravity hasnt changed in 3-4 days -its
done.
"supadupa" <zsm2@hotmail.com > wrote in message
news:1164097302.495883.150530@h54g2000cwb.googlegroups.com...
> Airlock activity isn't always a good indication...
>
> I've had a beer that had no airlock activity but turned out rather
> nicely. Just smell the brew, it's the best test to see if it's
> fermented.
>
> Z
>
> Brian Foster wrote:
>> for yeast to get going?
>>
>> I brewed Thursday afternoon. Pitched some Nottingham dry yeast (a cervesa
>> beer).
>>
>> Still no airlock activity......
>>
>> What up with that?
>
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Date: 21 Nov 2006 09:09:24
From: Mark R
Subject: Re: What's the longest you've had to wait
|
"Artarius" <someone@microsoft.com > wrote in message
news:u%D8h.1115$_H5.895@tornado.texas.rr.com...
> Hydrometer test is best. If the final gravity hasnt changed in 3-4
days -its
> done.
>
Or stuck.
Mark R
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Date: 21 Nov 2006 19:59:17
From: John 'Shaggy' Kolesar
Subject: Re: What's the longest you've had to wait
|
On Sun, 19 Nov 2006 00:25:46 GMT, <brianfoster@houston.rr.com > wrote:
> for yeast to get going?
>
> I brewed Thursday afternoon. Pitched some Nottingham dry yeast (a cervesa
> beer).
>
> Still no airlock activity......
>
> What up with that?
My standard rule of thumb is that if you haven't gotten any activity
within 36 hours, it's time to pitch some backup yeast. Are you sure it just
didn't ferment out really quickly and you missed the activity? Is there
any sign of a krausen having formed? Have you taken a gravity reading?
John.
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