15 replies to this topic

[Winkydowbrewing]

I brewed a simple stout yesterday 10 gallon batch split 2 ways. The OG should have landed at about 1.035 roughly, I didnt get a hydro sample unfortunately, but I had a grain bill with 12lb MO and 1 Lb of RB mashed at 148.One batch I pitched US05 and the other 1 vial of WLP California Ale that was set to expire in Oct. These were both pitched about 20 hours ago in wort which was aerated with pure O2. The US05 is going off as usual, but the WLP has no activity what so ever. Its been a while since I have used liquid yeast and I know I should have made a starter due to the age of the yeast...but curious what lag time I should expect, I know I am still early and probably have another 24 hours before I should really be concerned. So what say ye?

[stellarbrew]

I wouldn't personally pitch a vial of liquid yeast straight, without a starter, no matter the OG...unless it was very, very far from expiration. I've just had too many instances of liquid yeasts being slow to take off in starters, presumably because of low viability. I think part of the problem is that you don't know for sure how well the yeast was handled, and whether it might have been left at high temperatures for extended periods. I agree that you could give it another day before considering a repitch.

[RommelMagic]

I suggest you give the carboy a little swirl every now and again to get the yeast into suspension.Also, like already stated, was the WL yeast shipped to you? It might have been cooked during shipping, or if from a retailer, possibly mishandled? An Oct date is not that old IMO, I've even had older yeast start OK, but them again, I make starters.

[Winkydowbrewing]

I purchased the yeast from my LHBS, cant confirm how they got it though. I stored it in my fridge the whole time until about 1 hour before pitching to let it warm up. I guess I will hold off until tomorrow and if no activity I will toss some US05 in there.

[denny]

I purchased the yeast from my LHBS, cant confirm how they got it though. I stored it in my fridge the whole time until about 1 hour before pitching to let it warm up. I guess I will hold off until tomorrow and if no activity I will toss some US05 in there.

Pay heed to the people telling you to make starters. Also, there is some evidence that it's better to use the yeast cold than to let it warm up first.

[3rd party JKor]

Also, there is some evidence that it's better to use the yeast cold than to let it warm up first.

Really? Where?

[RommelMagic]

Really? Where?

I do remember reading about how the yeast do better when they get warmed up in the wort. basically they kinda get psyched and munch away.

[drewseslu]

Is it WL 051?

[chuck_d]

Really? Where?

Let me phrase it this way. In the reading I've been doing to prepare for my class, MBAA, IOB (haven't dug into Kunze yet and I don't have access to it or my full library as I'm not in the city) but I haven't seen any mention of warming up yeast to room temperature or any temp prior to pitching. There is mention of proper storage temperatures for yeast (32*F to 39*F), and mention of pitching temps being lower than maximum fermentation temps, but I haven't seen any recommendations yet that you should warm up your yeast prior to pitching. Of course I still need to plow through Kunze once I get back to the city.

[denny]

Really? Where?

I'd have to dig up the article, but the basic idea is that the yeast have nutrient reserves to help them get started. When the yeast gets warmed up, they start consuming those nutrients. If you warm the yeast before using it, they start using those reserves before they're in the wort. By pitching cold, the nutrients are still available. This assumes that you are letting the starter ferment out and refrigerating and decanting (which is what I always do). According to Mr. Malty, if you are pitching an actively fermenting starter, you want it to be within 5F of the wort temp.

[chuck_d]

FYI, Here is the Cold Pitching FAQ written by CJ.

[denny]

FYI, Here is the Cold Pitching FAQ written by CJ.

Thanks! Hadn't seen that before.

[3rd party JKor]

Wow, that's awesome. Warming up the yeast is such a PITA. I guess I just took an annoying and unnecessary step out of my brew day!

[Big Nake]

I agree with those who say to make a starter, especially for a White Labs vial which has no way of telling you that the yeast is viable. If I am feeling lucky & throwing caution to the wind, I will use a fresh, fully expanded Activator in a low-to-medium gravity ale without making a starter and I would expect a lag time. I made my Memory Lapse Pale Ale in late July and between work, the kids and a 10-day vacation, the primary sat for close to a month. I racked the beer off, sent the yeast (about 500 mls) to a sanitized flask and threw it into the 34° fridge and then used it the next day in a batch of Bases Loaded Blonde Ale (pitched cold) and the yeast started right up... activity in 2-3 hours.

[ncbeerbrewer]

I purchased the yeast from my LHBS, cant confirm how they got it though. I stored it in my fridge the whole time until about 1 hour before pitching to let it warm up. I guess I will hold off until tomorrow and if no activity I will toss some US05 in there.

Any fermentation update? I just reused a cake of 2112 on Fri. It was 3 weeks stored at 35 degrees. Let it warm up while I brewed. Pitched at 64 degrees <3 hrs later fermentation started and is rocking away ever since. This is about the 5-6 reuse and the yeast keep getting faster and the lag time shorter.

[ThroatwobblerMangrove]

Wow, that's awesome. Warming up the yeast is such a PITA. I guess I just took an annoying and unnecessary step out of my brew day!

been doing the cold pitch for a while now - been working well for me.