In all my years of brewing I've never come across this problem. Fortunately not a big deal, just looking for advice. Last night I made a yeast starter with White Labs 530 Abbey Ale. I bought it from my LHBS, never had issues with anything with them. The born date was 12/15/19 with a use by date of 6/13/20. I used this yeast once before several years ago and I vaguely remember it taking a while to start. I'm now 20 hours since pitching the starter (on a stir plate, nothing different with my process) and there has been no visible activity and no ring from krausen. The wort looks darker than usual. So I just checked the gravity and sure enough it hasn't moved. At this point do I: 1) Give it up to another day on the stir plate to see if it becomes active; 2) Cold crash, and add more starter wort to the yeast cake; or 3) Just buy more yeast? Thanks in advance.
#1 and #3 are both reasonable choices. I'd personally try #1 first. I can't imagine how #2 would help anything.
Thanks. I was leaning towards #1 since I have all this time off so I don’t have a specific day I have to brew.
Abbey yeast is not in any rush. Nor should it be. Let it ride for a day or two more. The wort looks darker because the yeast have not yet exploded, but once they do things will get brighter. That's my hunch. I have a hunch. And I second @VikeMan Let's not go messing around with cold crashing or trying to jump start what is not stalled for certain. These things take time, we all know this but sometimes we forget. Reality, a yeast from 12/19, handled reasonably well, and stepped up with a starter made reasonably well, should not be any problem what so ever. If there were serious yeast issues you would likely be wondering if your starter was fubar. I think this beer goes full on Trappist very soon. Cheers
I use 530 a lot, just finished a batch where the starter took off with only a minor lag time (as expected). But those little guys have a way of taunting you. Example: I also use 400 a lot and it's one of the most active, highest krausen, hot-to-trot strains around. I started some yesterday and it spun all night before it finally "started" (not 20 hours but much longer than usual). My conclusion: sometimes it surprises you. Your dates aren't red-hot, but you should have 84'ish % of viable yeast which is certainly doable. I also say let 'er rip for another day before chucking it. As always, have a back-up plan (spare yeast) as you approach brew day. What's on the brew schedule?
One more vote for another day. And maintaining positive thoughts could be helpful as well. I have zero experience with WLP530 but I have used WY3787 a 'gazillion' times and that yeast is just pure 'magic' when fermented warm IMO. Cheers! P.S. I have another batch of Dubbel going right now (day 3) and the aromas coming out of the airlock is just glorious.
Follow up answer. I checked back on the starter at 24 hrs and there were finally a few small bubbles seen rising to the top. This morning it’s full go and looks normal. Looks like it simply took longer than I’m accustomed to wake up and become active. Also looks like I’ll be brewing a classic tripel tomorrow. Dingemanns pils, a small percent of Weyermann Abbey malt, and clear candi syrup. Hopped with Czech Saaz and Hallertau.
Best of luck with your Tripel. Please report back what FG you achieve. https://www.beeradvocate.com/community/threads/belgium-trippel.637016/ Cheers! @sooners3210
I kegged the tripel tonight. It’s measured OG by hydrometer was 1.074 and it’s FG (also by hydrometer) was 1.006. Had that nice Belgian esterey smell and taste.
