Liquid Yeast

[RedVR6]

I am sure this has been asking a million times. My apologies. Last night I took my liquid yeast packet out of my kit and broke the inner seal to get it going for the weekend. It has been almost 24 hours now and the packet is not overly swollen yet. A little larger than late last night, but not by much. I expected to see it a bit more swollen though this afternoon/evening than it is.

The packaging does say wait at least 1 - 3 days for it to be fully swollen (up to 7). I planned on waiting till Sunday to do my boil. Unfortunately, the house is a bit cool (64 degrees), which I just noticed this morning and seems to be about that now. So I do know that it will take a while for the yeast to get going since it is not overly warm in here.

Just curious if I am being a bit too impatient and worrisome that it is not doing its thing.

[ray m]

First, try to get it to a little bit warmer location if at all possible (like @ 68*). That's probably why it's a little slow. Also, is the yeast packet within its expiration date? If not, that's OK, but it may take a little longer for things to get shakin'. I'm sure you'll be fine by Sunday!!:)

[RedVR6]

Thanks Ray! I do not see an exp. date on it. However the mfg. date is Dec. '03. So my guess is that it is fine. Will try to find a warmer place...blasted winter.

The anticipation is killing me. :D

[Fast_Eddy]

Some yeast strains just won't swell it up as much.

What strain is it?

[RedVR6]

It is a Willaims Kit. Their XL 1968 LONDON ESB YEAST (http://www.williamsbrewing.com/AB1605000/showdetl.cfm?&DID=7&Product_ID=591&CATID=19) (forgive my ignorance...still learning.)

[crashbobo]

Throw it on top of the fridge. It is a little warmer up there :)

[ray m]

RedVR6......that strain is probably the exact same as Wyeast 1968 London ESB. I have read in many places that this strain is extremely flocculant----meaning it falls out of suspension quickly. You may have to agitate (NOT re-aerate) your fermenter once or twice during primary to re-suspend yeast and finish the ferment properly (this caution is no big deal---you might not have to do it at all, but just in case........).

[RedVR6]

Right...that is not a problem. I recall doing that on the brews I made a few years ago.

I guess I had some pre-brew jitters. Put the yeast on a shelf above my computer monitor last night and found the packet this morning 3x the size it was last night.

http://www.fototime.com/1FEAD3500186C98/standard.jpg

Thanks for your help!

[Fast_Eddy]

I've used Wyeast 1968 for 4 out of my last 5 batches. Just because it's a good flocc'er doesn't necesarrily mean it's a poor attenuator. Actually it has been a great yeast to work with. It ferments quickly and completely then the beer drops bright(a good flocc'er) in a few days. I've used it from 10P to 18P beers and never once had to rouse it.