Query re lag time

[RichardG]

Guys, I knocked up AG#3 last night, and am a bit concerned about the yeast I pitch. I used a packet of Nottingham rehydrated as per usual. However, when I came to pitch, I wasn't sure about it. Usually when I rehydrate dried yeast I'm greeted by a nice foaming cup; this time I wasn't. What I found was a cup of yellowish liquid which stank of.. yeast (which it would I guess). I pitched anyway, though in retrospect I wished I'd ditched it and used another. I pitched the yeast at about 3.15am (don't ask!), and on checking can see no signed of any activity. I suspect I'm going to need to re-pitch, but how long would it be wise to wait before I do? After all, I don't want to over-pitch either? 24hrs seem about right?

[pas8280]

I have just had a problem with my Nottingham not going and after flapping for a bit i decided to repitch a packet of S04 after 24 hrs. It kicked off straight away and seems quite happy.As this is the first time this has happened to me i still have a few concerns over the effect on the finished product.
It seems that there may be a slight problem with Nottingham yeast again judging by the number of posts regarding lag time.

[RichardG]

Yeah 24hrs is what I was thinking. I'll check it first thing in the morning, but if there's no activity then I'll re-pitch. I'm planning to use Brewlabs yeast from here on, so hopefully won't have this issue again.

[RichardG]

In fact, thinking about it, I'll repitch before bed tonight if there's no sign of life from the yeast. That'll have given it some 18-20hrs, which should be enough to see something.

[RichardG]

Well, as it happens, just as I was getting ready to repitch (around 9.30pm I'd say) I had a quick last check on the brew. And lo! There were the first faint signs of fermentation. It wasn't much, but I decided to wait until morning and see how (if) things progressed. This morning I have an obvious fermentation under way. The crust is across the whole brew, and whilst not that thick is substantial enough and within the range of previous successful ferments I've had. However, given the 'issues' I perceived I'd had with the yeast, I've got some SO4 in just in case. After all, if this is a poor packet or batch of Nottingham, I may have under pitched. We'll see how things proceed, but I may have been worrying about nothing. Still can't quite get over that stink though; don't recall anything like that before.

[gnorwebthgimi]

Hi Richard G

The only time I've ever had a sluggish or non starting fermentation has been when I pitched too hot and the yeast all died or when using out of date yeast.

Which do you think is the most likely culprit?

You did brew and pitch late, maybe it hadn't quite cooled enough, I often leave pitching till then next day if I can't get the temperature down.

But I've pitched s04 at about 31'c and it's gone like a rocket.

[RichardG]

It definately wasn't out of date. I'd only got the packet the weekend before and it was (allegedly) good to some time in 2011. Picth temp too high? Possibly; it was late as you say. But I don't recall being worried about that at the time, and my concern about the yeast began before I pitched. But, I can't fully discount that. Of course, it could just be 'one of those things'! It'll be interesting to see how it's progressing when I get home this evening.

[gnorwebthgimi]

Can't say I ever make yeast starters, I usually just pitch straight into the FV (I often reserve just a little in case I need to make a starter or have a problem). You really only need a starter with high gravity brews IMO.

I would put it down to one of those things but be careful making starters.

[RichardG]

Yep, agree, until or unless anything untoward happens, I'll chalk this up to 'experience'. Just one minor point; I didn't make a starter, it was rehydrated.

[Russ]

Hi Richard

I believe there was a problem with on batch of Nottingham

viewtopic.php?f=12&t=30340&p=363381&hil ... em#p363381

The recalled batch was lot #1081140118V – exp 01-2011
Worth checking

also reports of similar here: viewtopic.php?f=12&t=35437

Cheers

Russ

[RichardG]

Hi Russ,

Yeah I'd read about the Nottingham issue before and always check the batch number before purchase. This wasn't one of them. Anyway, it seems to be up and running now and is starting to smell pretty nice. Having said all that in the future I intend to use Brewlabs yeast like yourself and just keep a packet or so of SO4 in stock, just in case.

Richard

[Russ]

Hi Richard

Glad it's got going, never had an issue with Not. myself although only used it a few times.

Liquid yeasts are great but you can't beat a sachet for convienience. you never know when the oppertunity to fit in a crafty brew day may present itself

Russ

[RichardG]

It's weird isn't it. I checked the gravity of my brew today to see how it's getting on. Wasn't sure what I'd find, but on popping open the FV I was greeted by a lovely floral aroma. I took a sample and measured the gravity at 1010-1012. The sample tasted pretty good too (may have slightly over-done the bittering hops, but that will mellow with age). So all that flapping and panic about the yeast was for nothing. I'll be transferring to secondary at the weekend and will bottle the following. Should give me an ABV of c4%, which is nice.