WYEAST 1469 slow to start

[Dave S]

Hi Guys

Wasn't sure if this should be in the yeast forum or here, so here it is.

Yesterday I brewed a TTL clone, (second time). Everything went OK, apart from cocking up initial mash temp and ending with a slightly thin mash due additions of hot water to correct the temp. I pitched with WYEAST 1469 at about 5pm, but nothing is yet happening. I 'smacked' the pack early on in the day and at pitch time there was some internal pressure, though being my first use of Smack packs I don't know if it should be inflated like a pin cushion or not.

My question is: should I remove the lid from the FV and give it a good rousing, or leave it and wait?

[Manx Guy]

Hi!

If you areated well prior to pitching I'd leave it to get into gear...
What sort of dat ewas on the smack pack - if its within 6 months of manuafacture then you should be ok.

I had a similar issue when I pitched directly, although I smacked the pack the night before brewday and it had expanded quite a lot (almost firm to touch).

I'd give it until 5pm tonight before fiddling with it.
Although this yeast does like a lot of oxygen and may require a rousing later on to ensure it attenutes all the way.

Don't panic I'm sure it will be fine. If you top crop or save the slurry for anothe rbrwe you're unlikely to have a similar issue.
I think it gets better on the repitch, so dont be put off too much!


Guy

[Dave S]

Thanks, Guy. I'll wait a bit before letting the panic set in. The dates seemed fine - produced april 2012, BBE Mar 2013.

[Wolfy]

Wait ... give it time ... and it should be OK.

In the future let the pack swell fully (depending on it's age sometimes this can take day(s) so you need to plan for that), in addition it's usually a very good idea to make a yeast-starter to ensure that you are pitching a good amount of fresh healthy yeast.

[Dave S]

Wait ... give it time ... and it should be OK.

In the future let the pack swell fully (depending on it's age sometimes this can take day(s) so you need to plan for that), in addition it's usually a very good idea to make a yeast-starter to ensure that you are pitching a good amount of fresh healthy yeast.

Thanks, Wolfy, comments appreciated. I'm new to liquid yeast this time around. Used to use them back in the 70's - got a few things to remember.

[Wolfy]

Thanks, Wolfy, comments appreciated. I'm new to liquid yeast this time around. Used to use them back in the 70's - got a few things to remember.

Liquid yeasts offer a range of different yeast-styles not available in dry-format and can be very reliable.
However they're not as easy to use as dry yeast and usually require a bit of planning, time and effort (to smack the pack and then make a starter) before they produce consistent results.

[Dave S]

Thanks, Wolfy, comments appreciated. I'm new to liquid yeast this time around. Used to use them back in the 70's - got a few things to remember.

Liquid yeasts offer a range of different yeast-styles not available in dry-format and can be very reliable.
However they're not as easy to use as dry yeast and usually require a bit of planning, time and effort (to smack the pack and then make a starter) before they produce consistent results.

Yeah, I was quietly hoping to side-step starters due to unpredictable timing issues, but I guess there's no avoiding them if quality and consistency are at the forefront.

[Wolfy]

Yeah, I was quietly hoping to side-step starters due to unpredictable timing issues, but I guess there's no avoiding them if quality and consistency are at the forefront.

I'd be fairly confident in suggesting that allowing the pack to fully swell, then making a starter, would have solved any problems about how long it's taking you to see fermentation activity (and the point of this thread). But it does take longer and more planning, so most likely the yeast its just acclimatizing to your wort and making many baby-yeast before it gets more visibly active.

[Dave S]

Yeah, I was quietly hoping to side-step starters due to unpredictable timing issues, but I guess there's no avoiding them if quality and consistency are at the forefront.

I'd be fairly confident in suggesting that allowing the pack to fully swell, then making a starter, would have solved any problems about how long it's taking you to see fermentation activity (and the point of this thread). But it does take longer and more planning, so most likely the yeast its just acclimatizing to your wort and making many baby-yeast before it gets more visibly active.

Yes, I think you're right. I do notice slight activity this morning, visible as a little pressure in the air lock, so hopefully all will be well . I brewed a Guinness clone yesterday, (very unusual for me to brew 2 days running, but I have the week off so thought I'd make the most of it), pitched with Gervin Ale yeast and it's bubbling away merrily.

Will post back if/no when the TTL is in full boogie.

[Dave S]

Well I got up this morning and still no visible signs of activity, so I thought, 'right, time to get tough'. So I removed the air lock with the intention of removing the lid and giving the wort a good seeing to, only to be faced with a fine looking krausen. I quickly replaced the air lock, which is now bubbling - slowly. I think it must have only got going an hour or two earlier, but at least it's going The stout on the other hand is bubbling like a maniac.