Safale Wheat K-97

[Galamus]

Hi all,

Has anyone used this yeast before? i am currently at 60 hours with no activity, i'm fermenting at 17 degrees but concerned i may have to repitch my yeast, just a thread to find out if anyone has used this before and had a late start on it...

Cheers

 

[A3k]

I've only tried it once. My only advice is dont let it get too hot or you'll have a bananna smoothy (not in a good way).
i went interstate just after pitching and when i got back the fermenter was at 26C. I threw that batch out in the end.

Cheers,
Al

 

[bconnery]

Hi all,

Has anyone used this yeast before? i am currently at 60 hours with no activity, i'm fermenting at 17 degrees but concerned i may have to repitch my yeast, just a thread to find out if anyone has used this before and had a late start on it...

Cheers

While I can't say for sure if this isnt' a dud batch it has been a notoriously slow starter in the past

Another note, although sold as a wheat yeast this is really a german ale yeast. I don't know when in the past it got associated with wheat but it isn't one...

 

[Galamus]

Thanks for that,
Considering it is known to be slow i think ill leave it another 24 hours and see if anything happens, or else ill just throw in some other yeast.

 

[rackemup]

Did you make a starter to check the health of the yeast before pitching?

 

[Galamus]

Rehydrated with signs of life, but no proper starter..

 

[rackemup]

slosh your wort around in the fermentor and see if any CO2 bubbles out of the airlock, if not you should probly start thinking about using another yeast
60 hours is a long, long time with no activity signs for a yeast that was rehydrated and showed signs of activity

 

[fergi]

are you really sure its not fermenting, ie, condensation on lid, film on top of wert, check gravity from starting gravity, sometimes the lid doesnt seal correctly and and the co2 escapes through the seal and doesnt go through the airlock.
fergi

 

[Galamus]

Im using a blowoff not an airlock and yes depressingly im sure its not fermenting, and it is sealed, due to a slight temperature difference between pitching and fermenting (2degrees ish) the fermenter has actually sucked some liquid up the pipe from the container the blowoff goes into. Hence there is liquid sitting about an inch up the tube.

Long story short, it is definately sealed. I didnt realise though that condensation on the lid is a sign of fermentation, well noted.

I'm going to check the SG in the morning and if it hasnt changed ill pitch more yeast.

 

[Nick JD]

Look in to "proofing" your yeast, to make sure it's alive before chucking it in. That period of no yeast activity is a great way to let other nasties take hold.

EDIT: by proofing, the term means to prove your yeast is good.