Did I kill it?

[homerjay77]

I started my first batch last night and I think i have a problem. I am brewing an irish red ale using white labs wlp060 american ale yeast blend. I pitched at 79*. When i opened the vial i lost some yeast maybee 1/4 to 1/3, i wasn't expecting it to explode like that. Now the wort is at 69* and it looks like everything has settled to the bottom with no signs of anything going on. it has been about 11 hours since i pitched the yeast. Any thoughts?

[markaberrant]

Originally posted by homerjay77
Any thoughts?

Your yeast is going through an extended lag period due to the low amount of yeast pitched. It "should" eventually take off within 48 hours.

So it's up to you at this point: pitch more yeast ASAP, or relax and hope for the best.

Going forward, you should really look at making a yeast starter, or at least having some emergency dry yeast on hand at all times, just in case.

[homerjay77]

Originally posted by markaberrant


So it's up to you at this point: pitch more yeast ASAP, or relax and hope for the best.



I am going to try and get some more yeast and try that route. should i get the same yeast and make a starter this time around. Do I need to mix the wort up a little or is it better to leave it alone? thanks.

[markaberrant]

Originally posted by homerjay77
I am going to try and get some more yeast and try that route. should i get the same yeast and make a starter this time around. Do I need to mix the wort up a little or is it better to leave it alone? thanks.

Before you do anything, what does surface look like? If there is a layer of foam/bubbles, that means it is starting to ferment.

If you are going to pitch more yeast into this batch, you don't have the time required to make a starter (2 days to a week). Don't mix the wort, just dump the yeast in.

Many people wait up to 48 hours before adding more yeast, but I've never waited that long, I usually panic around 12 hours.

[homerjay77]

Originally posted by markaberrant
Before you do anything, what does surface look like? If there is a layer of foam/bubbles, that means it is starting to ferment.

If you are going to pitch more yeast into this batch, you don't have the time required to make a starter (2 days to a week). Don't mix the wort, just dump the yeast in.

Many people wait up to 48 hours before adding more yeast, but I've never waited that long, I usually panic around 12 hours.

Nothing happening on the surface. It's been a little over 12 hours now. The side of the carboy is 69*, is that too cold?

[homerjay77]

Also, I am using a 6 gal. carboy and was planning on just using the airlock. should i use a blowdown hose?

[danno]

wait another 24 hours before you do anything at all.

the first stage of yeast life is building up their cell walls and dividing, which is where you are. that stage is just taking longer since you lost some of your initial yeast volume...

69º is a nice temp for that yeast. I doubt you'll need a blowoff hose at that temp.

[BrewDog]

You'll be fine. White labs yeast usually takes longer to start straight out of the tube anyway. I'd give it 2 extra days. It'll kick.
Don't freak out on your first batch.

HTH-

[Jared]

keeping extra yeast on hand is a good idea.

I've never had to use any of it but did lend a packet out one time when A buddy of mine forgot to buy yeast at the brew shop and had a fermentor of fresh wort when the LHBS was'nt open.....

[homerjay77]

Originally posted by BrewDog
.
Don't freak out on your first batch.

HTH-

ya, i got all worked up about losing some of the yeast. Is that normal for the yeast to explode out of the tube?

Thanks for the coments and advice. I woke up this morning and everything looks just fine.

For future brews, would i be better off using the 5 gal. carboy and the blowoff tube? Does that create a noticable differance?

[Otis_The_Drunk]

Yeah on some strains it is normal with White Labs products.
a lot of it has to do with how long you have left it out at room temperature. The warmer the yeast, the more pressure in the tube. I always bleed off the pressure slowly before opening completely.

Now days I make a starter so my yeast is ready to go when I pitch it. That and good aeration is the key to quick fermentation.
I usually see visible signs of fermentation with in 4 - 6 Hours.


Use a 6.5 gallon Carboy and a blow off tube, you will need the head space in the fermentation vessel.

[homerjay77]

An update with some questions. After 7 days in the fermenter the airlock stopped bubbling, so i checked the sg. the og was 1.044. When i checked it last night it was 1.013, just about where it should be. But it tasted horrible and had a strong taste and smell of alcohol. Nasty alcohol, that lingured. I has a bubbly brown/white film on the surface of the wort. Any thoughts? I was thinking about racking to the secondary in a couple days.

[danno]

rack it and let it sit for awhile. that brown/white film is just the fallen krausen, and doesn't taste that great.