Slow start or ruined batch?

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Slow start or ruined batch?

Postby Mattheus_Rex » Tue Sep 08, 2015 8:52 pm

I brewed up a big ESB Saturday, gravity at 1.066. My yeast, WLP005 was three weeks past it's expiration date, but it had spent it's entire time in my fridge. I pitched it anyways thinking it couldn't have gone south that fast. 48 hours later on Monday I finally had some activity in the form of the airlock moved up. No bubbles, no more movement. I even took the airlock off and replaced it just to make sure I wasn't seeing things, it took about a day to go back up. Has anyone had a successful beer after a slow start like this? I'm going to wait a week and see where its at and reassess.
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Re: Slow start or ruined batch?

Postby pclemon » Wed Sep 09, 2015 4:41 am

I've had successful beers after a slow start but what you outlined but unless you have a krausen at this point (72 hours later) I suspect your yeast was dead... and that could be because it was past its due date or could be that it had been dead all along... In either case a starter would have been advisable with the size of the beer and it would have given you an indication if the yeast were still viable.
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Re: Slow start or ruined batch?

Postby Mattheus_Rex » Wed Sep 09, 2015 4:48 am

Yeah, I thought about a starter after the fact. I was smoking a brisket that day too so I was distracted. No Krausen, so it's not looking good.
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Re: Slow start or ruined batch?

Postby Brewtime » Wed Sep 09, 2015 7:02 am

I have 2 vials of WLP400 (Wit) in 2L starter. Its 5 month the best by date :oops: its going on 48 hours and no activity I'm giving it till tomorrow if no signs I'm dumping the yeast.
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Re: Slow start or ruined batch?

Postby pclemon » Wed Sep 09, 2015 7:16 am

Mattheus_Rex wrote:Yeah, I thought about a starter after the fact. I was smoking a brisket that day too so I was distracted. No Krausen, so it's not looking good.



Personally I'd go get myself a dry yeast packet and throw it in. It may or may not work out great, but I'd rather throw another $4 at it than pour it down the drain.
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Re: Slow start or ruined batch?

Postby turbo_ale » Wed Sep 09, 2015 10:32 am

Yes, don't dump, add a package of Nottingham dry yeast http://www.morebeer.com/products/dry-ye ... le-11.html
ON TAP:
1. 1C
2. 4B
3.
4.
5.
6.
Bottled: Gewurztraminer, Pinot Noir, Cabernet Sauvignon, 16B, 18B, 18E, 19B, 20, 21A, 23, 27
Fermenting:
Next: 5C

BEER, a mixture of malted grains, water, hops and yeast, that is transformed through the course of fermentation that transcends the simplicity of those basic ingredients, fundamentally into the drink of life.
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