Yeast Starters

Discussion in 'Homebrewing' started by jslice1, Mar 3, 2017.

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  1. jslice1

    jslice1 Initiate (0) Mar 3, 2017 Virginia

    So for my last batch (american ale) I used liquid yeast and it fermented fine and is still in the secondary, but for this recent batch (imperial ipa) i used dry yeast and have a stuck fermentation. My OG was 1070 and the FG is supposed to be 1014, but after 3 days my reading is still 1070. I rehyrdrated 2 packets of american west coast ale yeast and pitched at the appropriate temperatures. Im thinking I didnt aerate the wort enough... What should my next move be - wait longer and see, give it a stir, add more yeast, or something else?
     
    #21 jslice1, Mar 7, 2017
  2. corbmoster

    corbmoster Pundit (848) Dec 15, 2014 Texas
    Trader

    Give a complete recipe please.
     
    #22 corbmoster, Mar 8, 2017
  3. jslice1

    jslice1 Initiate (0) Mar 3, 2017 Virginia

    5 gallons, OG 1070 FG 1014

    Mash @ 150 for 60 min
    11 lb 2-row pale
    5 oz crystal 30L

    1.25 oz simcoe hops 60 min
    1 oz columbus hops 15 min
    1 oz centeniall hops 10 min
    1 oz amarillo hops 5 min
    1 oz cascade hops 0 min
    1 tsp irish moss 15 min
    1 lb 8 oz sugar cane - stir in final 10 min

    Will be dry hopping later, but thats not important now.
     
    #23 jslice1, Mar 8, 2017
  4. Ten_SeventySix_Brewhouse

    Ten_SeventySix_Brewhouse Zealot (744) Jul 20, 2016 Indiana

    What yeast did you use? How many packets? I don't think a 72 hour lag time is unheard of with some Mangrove Jack yeasts, especially if you pitched only one pack without rehydrating into a high gravity wort. Not oxygenating enough would probably increase the lag time even further. Just speculating here.
     
    #24 Ten_SeventySix_Brewhouse, Mar 8, 2017
    GreenKrusty101 likes this.
  5. jslice1

    jslice1 Initiate (0) Mar 3, 2017 Virginia

    2 packets american west coast
     
    #25 jslice1, Mar 8, 2017
  6. Ten_SeventySix_Brewhouse

    Ten_SeventySix_Brewhouse Zealot (744) Jul 20, 2016 Indiana

    Danstar BRY-97?
     
    #26 Ten_SeventySix_Brewhouse, Mar 8, 2017
  7. jslice1

    jslice1 Initiate (0) Mar 3, 2017 Virginia

    Yep
     
    #27 jslice1, Mar 8, 2017
  8. Ten_SeventySix_Brewhouse

    Ten_SeventySix_Brewhouse Zealot (744) Jul 20, 2016 Indiana

    I haven't used that yeast myself, but a quick Google search shows that many people report 2-3 day lag times with it. Are you still seeing zero activity? What temperature is your fermenter?

    I'd give it another day or two before I tried pitching more yeast.
     
    #28 Ten_SeventySix_Brewhouse, Mar 8, 2017
  9. jslice1

    jslice1 Initiate (0) Mar 3, 2017 Virginia

    Yeah still no activity - now 4 days. The fermenter was at 66 initially but i brought it up a few degrees yesterday to see if it would help kickstart it.

    Also if i do pitch more yeast should i aerate again beforehand?
     
    #29 jslice1, Mar 8, 2017
  10. Ten_SeventySix_Brewhouse

    Ten_SeventySix_Brewhouse Zealot (744) Jul 20, 2016 Indiana

    Someone else may want to chime in here, as I've never had a yeast fail to start before.

    After 4 days of literally no activity (if it looks like the yeast has settled to the bottom and the beer looks clear-ish), I'd throw in a packet of US-05 and shake it up vigorously. If you're getting little bubbles or the wort looks muddy/you see movement (look closely) I'd give it a little longer.
     
    #30 Ten_SeventySix_Brewhouse, Mar 8, 2017
  11. corbmoster

    corbmoster Pundit (848) Dec 15, 2014 Texas
    Trader

    Did you do an iodine test before doing your boil?
     
    #31 corbmoster, Mar 9, 2017
  12. jslice1

    jslice1 Initiate (0) Mar 3, 2017 Virginia

    Update: just checked again and there is now a heavy layer of foam on top
    It was almost clear this morning when I last checked so i guess its good to go now

    On the water? I used all distilled water
     
    #32 jslice1, Mar 9, 2017
  13. corbmoster

    corbmoster Pundit (848) Dec 15, 2014 Texas
    Trader

    The wort. It's to make sure your starches have been converted to sugars. Check out this video.

     
    #33 corbmoster, Mar 9, 2017
  14. jslice1

    jslice1 Initiate (0) Mar 3, 2017 Virginia

    #34 jslice1, Mar 9, 2017
  15. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Just be aware (maybe the video mentions this, but I didn't watch it) that the iodine test tells you if all the starches have been converted to sugars/dextrins. It does not tell you if those are still being broken down into simpler sugars, i.e. it doesn't tell you anything about the fermentability of the wort.

    Varying the mash time is one useful control knob in determining your wort's fermentability. (Longer mash time ---> more fermentable)
     
    #35 VikeMan, Mar 9, 2017
    corbmoster likes this.
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