Have I Killed My Beer?

[jhsbaker]

Hi everyone.

I put on a batch of Black Rock whispering wheat with 1kg wheat malt and safale wheat yeast 24 hours ago. It hasn't started fermenting yet. Is it likely that it is just slow getting started? I put the yeast in at 25 degrees c and it is currently at 21 deg c. I have also made sure that the fermenter is properly sealed, put there is absolutely no sign of fermentation.

If anyone has any advice that would be appreciated. How long should I leave it for? Should I try to get it going with more yeast or ditch it?

Cheers
James

 

[Screwtop]

Hi everyone.

I put on a batch of Black Rock whispering wheat with 1kg wheat malt and safale wheat yeast 24 hours ago. It hasn't started fermenting yet. Is it likely that it is just slow getting started? I put the yeast in at 25 degrees c and it is currently at 21 deg c. I have also made sure that the fermenter is properly sealed, put there is absolutely no sign of fermentation.

If anyone has any advice that would be appreciated. How long should I leave it for? Should I try to get it going with more yeast or ditch it?

Cheers
James

I'm sure a search based around your question will reveal that this yeast can be a slow starter. Did you rehydrate the yeast before use?

 

[mike_hillyer]

I may get shot down for this but I normally shake the fermenter: rousing it is called with slow yeasts in Northern England.

Did you squeeze the fermenter to make sure the air lock bubbled?

I also pop the lid and check if there is action on the surface: if no I would re-pitch after 24 hours because the clocks ticking and the other bugs may get a sporting chance.

 

[Ross]

Patience James - very rare for a dried yeast not to fire...
just keep an eye out for some surface bubbles, it shouldn't be too much longer...

cheers Ross