• We have implemented the ability to gift someone a Supporting Membership now! When you access the Upgrade page there is now a 'Gift' button. Once you click that you can enter a username to gift an account Upgrade to. Great way to help support this forum plus give some kudos to anyone who has helped you.

Pilsner No Fermentation

Aussie Home Brewer

Help Support Aussie Home Brewer:

megs8888

Well-Known Member
Joined
2/11/14
Messages
82
Reaction score
5
Hi all tried a pilsener on Friday really happy with process but pitched yeast WLP800 2 packs expiry Late July 2020.I should of made a starter! Anyway nothing in airlock sitting at 11c when pitched and controlled, oxygenated today as i forgot initially I used my oxy wand that I finally got to work. OG was 1048 and took sample today still same 3 days in. should i wait now for a few more days and be patient or pitch some dry lager yeast i have ?TIA
 

razz

Pro
Pro
Joined
30/10/05
Messages
3,254
Reaction score
292
Pitch some dry yeast and hope for the best!
 

professional_drunk

Well-Known Member
Joined
31/3/13
Messages
201
Reaction score
84
Wait another day. I did a pils recently with wlp800 recently and I didn't see any activity for a few days. Turned out fine.
 

megs8888

Well-Known Member
Joined
2/11/14
Messages
82
Reaction score
5
Will do, I also order some Wyeast 2007 pilsner yeast and might try pitching that would that help? otherwise im stuck as to what to do.
 

Vini2ton

Well-Known Member
Joined
30/4/14
Messages
549
Reaction score
213
After this amount of time you'd expect some action wouldn't you? I think I'd get two 34/70 sachets and either rehydrate or sprinkle. If it goes on much longer without the right stuff happening then the wrong stuff can take over. You wouldn't want to have to re-boil it would you.
 

Danscraftbeer

Well-Known Member
Joined
1/4/15
Messages
2,669
Reaction score
999
Location
Victoria
reboiling isnt an option is it?
I think reboiling is the only option to save it actually but I'm fussy. Add some water for boil off. You then need more yeast though. The fresh beer needs inoculation with a good amount of your chosen yeast at the beginning or its open for millions of other microbials that will love to indulge on that sweet wort.
Main game for any brew is healthy yeast count especially Lagers that are colder brewed they need a lot more yeast.
Liquid yeasts are great for variety but they do need to be used soon and always need to be built up in a starter etc.
Look into yeast pitch rates.
This is my quick go to. Yeast Pitch Rate and Starter Calculator - Brewer's Friend
 
Last edited:

megs8888

Well-Known Member
Joined
2/11/14
Messages
82
Reaction score
5
Ok Dan ill do that what about the yeast i already pitched? will that just disappear when reboiled? I knew i should have done a starter wont make that mistake again, live and learn! So ive added data to the yeasy pitch calculator at brewers friend, i started with 1 litre starter then step 2 I do a 2 litre starter how do i know when the 1st step starter is complete? and do i add all liquid to 2 litres of fresh dme starter effectivley giving me 3 litres of liquid or just drain the 7-800ml of dme from step 1 and add 2 litre fresh batch as per step 2?

Thankyou for your help.
 
Last edited:

Danscraftbeer

Well-Known Member
Joined
1/4/15
Messages
2,669
Reaction score
999
Location
Victoria
Ok Dan ill do that what about the yeast i already pitched? will that just disappear when reboiled?
It will become yeast nutrients. That's a bonus considering the rebrew situation.

I knew i should have done a starter wont make that mistake again, live and learn! So I've added data to the yeasty pitch calculator at brewers friend, i started with 1 litre starter then step 2 I do a 2 litre starter how do i know when the 1st step starter is complete? and do i add all liquid to 2 liters of fresh dme starter effectively giving me 3 litres of liquid or just drain the 7-800ml of dme from step 1 and add 2 liter fresh batch as per step 2?

Thankyou for your help.
There are so many questions there. To focus it Its about a realization of proper yeast pitch rates.
Fermentation (mainly for Beer) is best as fast as possible.
$0.02
 

professional_drunk

Well-Known Member
Joined
31/3/13
Messages
201
Reaction score
84
Be careful about learning the wrong lesson.

I've got the gear to build up starters but I don't bother. I usually just pitch 1 pack into a standard batch size of approx 1.048 wort and it works fine. The pilsner I mentioned making with wlp800 recently used 1/2 a pack in 10L of 1.047 wort set to ferment at 10c. If this turned out fine, I'm not sure how you could have failed with 2 packs of in-date yeast. There must be something you're not telling us.
 

megs8888

Well-Known Member
Joined
2/11/14
Messages
82
Reaction score
5
As i said I pitched 2 packets with expiry of July 2020, the OG is 1049 and its been sitting at 11 degrees and nothing, So what im not telling you im not sure of, My sanitary practice has a good track record so far and everything is sterilised.
 

Vini2ton

Well-Known Member
Joined
30/4/14
Messages
549
Reaction score
213
Be careful about learning the wrong lesson.

I've got the gear to build up starters but I don't bother. I usually just pitch 1 pack into a standard batch size of approx 1.048 wort and it works fine. The pilsner I mentioned making with wlp800 recently used 1/2 a pack in 10L of 1.047 wort set to ferment at 10c. If this turned out fine, I'm not sure how you could have failed with 2 packs of in-date yeast. There must be something you're not telling us.
You've got me interested. What is the wrong lesson to be learnt. I'd like to add it to the millions I've learnt in my life already. He he he.
 
Joined
20/6/18
Messages
17
Reaction score
5
Location
MAROOCHYDORE
As i said I pitched 2 packets with expiry of July 2020, the OG is 1049 and its been sitting at 11 degrees and nothing, So what im not telling you im not sure of, My sanitary practice has a good track record so far and everything is sterilised.
WLP800 has turned out to be sequenced and found to actually be a cerevisiae yeast, so it's an ale not a pastorianus/lager yeast. Probably explains why it's slow at lager temperatures compared with other lager yeast, and has that big top-fermenting style krausen...Jul 31, 2007
 

megs8888

Well-Known Member
Joined
2/11/14
Messages
82
Reaction score
5
Yes thats why I should have made a starter, Oh well ive binned it and will learn and start again :( Thanks for all the tips and advice.
 

Vini2ton

Well-Known Member
Joined
30/4/14
Messages
549
Reaction score
213
Always keep a supply of dry yeast for any possible no-show of activity. It will probably never happen again. I've never had it occur but I always make starters with liquid strains. Remember, it's meant to be fun.
 

Latest posts

Top