I have just finished brewing my Christmas Ale and as I wanted it to have a malty and slightly fruity fermentation profile I used Wyeast 1099 Whitbread Ale yeast (Smack Pack) for the first time.
I followed the directions to the letter and everything worked as it said it would on the back of the pack. My concern is its been 2 days since I pitched it and nothing. I have up until now only used Lallemand dried yeast (Mainly Nottingham Ale) and after 2 days using the dried yeast it would be going like a steam train. Is there something wrong.
Tiger Ed
PS The fermenter is in a fermentation fridge at 20c
Did the pack inflate before you opened it
Is the yeast old?
The yeast is well in date and the pack inflated as it said in the instructions but it did take over 3 hours at a room temp of 24c
Should be fine healthy yeast if the package swelled. I'm sure it'll be fine. If you'd made a starter the lag would've been less
I with Simon on this one... probably not as much viable Yeast with a pack, even a couple of months old, so it takes a few more days to get going. had this recently with a stout I brewed. I would normally have a starter, but just pitched a 3 month old pack recently, no issues at all, but it took 3 - 4 days for airlock activity.
Double check your lid and bubbler, if you have Krausen it's ok and just the co2 getting out elsewhere
Thanks Guys
Panic over,it started this morning all but very slowly. checked the lid and all is well, hopefully it will kick on from now.
I know you shouldn't need to but I still make a starter for all liquid yeasts, unfortunately you may have some stressed yeast flavours now??
Starters give some peace of mind as well. See through carboys are good too for bring able to see what's going on
What was the OG of the beer?
I would recommend a starter for all wyeast and white labs they have the lowest pitch rates in the industry for home brew packs.
Thanks lads for your replies.
The og was 1.063 and spot on the recipe that also called for the 1 pack on Wyeast 1099 Whitbread yeast. As I said I am a Wyeast virgin so I just followed the instructions on the back of the pack, having said that it is now bubbling away, maybe not as ferociously as the Nottingham Ale yeast I use but definitely ok.
I read suggestions that homebrewers should pitch a little bit less in English style beers in order to get some esters. But I think that might pertain to lower o.g. beers because they do seem to generally have lower attenuation. Would be interested what you're final gravity finishes up with.
Update
My tale of woe continues. 3 days of bubbling and then nothing, all is quit since yesterday. I think there must have been something wrong with the yeast. I'm going to give it a good shake and leave it till Sunday then I will take a gravity reading if its high which I think it will be I will pitch more yeast. Trouble is I only have Nottingham Ale yeast. What do you Think.
It could have just finished quick (or close to). I'd knock the temp up another degree or two to see if has any more work to do and then take a gravity sample in another couple of days.
Don't give it a good shake, give it a gentle stir. What temperature is it at? The fermentation could be done
Temp is 20c and its in a fermentation fridge.
Take a gravity reading. Then take another in a couple of days. It could be finished. Or it could still be finishing up and might still drop a couple of points
Just given it a little stir and taken a gravity reading and its 1.020, the OG was 1.062 that would give me 5.51% but will it be too sweet. This Liquid Yeast Brewing is SO stressful (Anyone get a beer)
I would add sugar syrup. Sounds counter intuative but it should dry it out
Quote from: Tiger Ed on October 17, 2018, 10:51:09 AM
Thanks lads for your replies.
The og was 1.063 and spot on the recipe that also called for the 1 pack on Wyeast 1099 Whitbread yeast. As I said I am a Wyeast virgin so I just followed the instructions on the back of the pack, having said that it is now bubbling away, maybe not as ferociously as the Nottingham Ale yeast I use but definitely ok.
One pack of yeast is a bit of an under pitch for one smack pack into a beer of 1.063
Was it an all grain recipe? Mashing too high could cause a high FG.
I just plugged the numbers into beersmith and mashing at 67 will give you a fg of 1.020 with 1099. You could try nottingham which should drop it another few points as it attenuates higher.
Did you taste a sample?
I'd raise the temp higher to try help attenuation and it no joy consider pitching another yeast to finish it off.
1.020 wont taste too sweet. Its not that bad at all. Don't stir at this stage you'll just oxidise it. Leave it another week, maybe up the temp 2 degrees and see if its still the same.
Thanks to everyone who has given me advice. I thought I should give you all an update. Everything seems to have turned out well, FG 1014 so that gives me an ABV 6.04 which is just about what I was going for. Transferred to plastic barrel and now just waiting for Christmas.