Lag time with u.s 05

This lag time would not concern me. 10 hours seems fairly responsive, if you ask me.

 

I agree with @pweis909; nothing wrong with a 10 hour lag time.

Cheers!

 

Agree, not to worry at 10 hr. If it bothers you, consider making a yeast starter next time. I don't care about the controversy, when needed or not, I believe making a starter is ALWAYS good a pratice!

 

It isn't. There is no reason to do a starter with 200 million cell dry yeast packets and a moderate OG and wort volume. However small, you increase the risk of infection with basically nothing gained. Throwing away the money to create a starter for the chance to infect your beer.

 

@Theheroguy I disagree, it's a statement of oppion. With a yeast starter, you have better control of the viable cell count, not just a packaging projection with an established loss due to age. Greater repeatability. Reduced lag, which reduces chance of infection by making a combative environment for any thing that may jump in. Last, reduced strain on yeast reduces off flavors and better clean up. Yes dry has a big listed cell count and you can get the same benefits with pitching pack as is. But you're always guessing your viability.

 

Just out of curiosity, did you rehydrate your packet of US-05?

Cheers!

 

Rehydrated s05 pitched in an oxygenated wort takes 18-24 hours to start bubbling for me.

If you don't rehydrate, as much as 50% of your yeast die shortly after they hit the wort. It still makes beer, though.

 

$3 to $4 for a second pack of dry yeast is a better option than a starter for dry yeast. Not worth my time to make a starter for dry yeast.

 

Aeration is less important or even unnecessary with dry yeast and low-medium gravity worts.

 

As a long as fermentation has not started ... it's OK to re-aerate; however, dollars-to-donuts by tomorrow AM ... you'll see signs of life. Brew_Betty is right - US05 takes its good ol' time.

 

Maybe next time you will rehydrate US-05?

I have always rehydrated US-05 and every time I have had signs of fermentation in less than 24 hours.

Cheers!

 

I said above that I thought 10 hours was pretty speedy. I have had many lags > 24 hours. At the 36 hours mark, I advise you to worry

That was sort of tongue in cheek, but it is my experience. Go to sleep, wake up, check the fermenter. If nothing has started by 48 hrs, start thinking about getting another pack to pitch. AND REHYDRATE!

 

Bad idea.

 

I'm curious about what makes dry yeast different in terms of oxygen requirements