Yeast Problems

[Berneye]

Have done a search on here and google with little result.

I have made up an Irish Red Ale AG BIAB. I tested the OG and it came in at 1054 so it was within spec. I slapped a pack of 1084 and noticed that it did not swell much if at all so was concerned but after doing some research online I was made aware that you do not need the wyeast to swell in order to use apparently.

So pitched with some trepidation. It has now been 36 hours with no bubbling and I am concerned I may have pitched a dead yeast.

My question is if I repitch, will the dead yeast affect the end result and should I use the same yeast or go with a dry variety?

 

[alford_j]

I'm assuming the wort temperature is above say 15C. Check your gravity again. If it hasn't changed since pitching the yeast then it is likely to be dead. If that is the case then not much else you can do but pitch another yeast. I would try to get another yeast in it soon- liquid or dry. I have had this situation a couple of times and the batch has come out ok.

Alfie

 

[Sammus]

How old was the pack of 1084? Even though you dont need to wait for swelling, you probably should. I've had it take up to a week for an old wyeast pack to swell. If it takes any longer than a day you should make a starter before pitching.

It's very unlikely all the yeast is dead, just most of it and no it shouldn't affect the finished beer if you pitch more (as long as it hasn't picked up a bug in those 36hrs).

 

[Berneye]

How old was the pack of 1084? Even though you dont need to wait for swelling, you probably should. I've had it take up to a week for an old wyeast pack to swell. If it takes any longer than a day you should make a starter before pitching.

It's very unlikely all the yeast is dead, just most of it and no it shouldn't affect the finished beer if you pitch more (as long as it hasn't picked up a bug in those 36hrs).

Cheers for the replies guys, I pitched at 22 deg and it hasnt moved anymore than a degree either side.

From memory the pack had a use by at April 2010. I left it for around 12 hours to swell. In hindsight prob should have been a bit more patient but being relatively new to AG its a bit of a 'kid in a candy shop' scenario. :icon_drunk:

Either way will stop off and pick up a new pack this arvo and repitch.

Thanks again

 

[jbirbeck]

patience...

Sometimes it can take a while to fire up once into the beer. Check the gravity to see if there has been any movement, wait another day and check again. I've had new fresh packs take a couple of days to start showing real signs of activity (Krausen, not airlock bubbling)

 

[Scruffy]

Smacking a Wyeast pack is similar to rehydrating dried yeast - you're basically testing the viability. I've had a pack of Wyeast so fresh that the pack swelled up on its own, without smacking - just sat in the heat on the passenger seat for the half hour back to my house from Ross's. Other (older dated) packs have required a little more time (two or three days), if it seems a little tardy it's always best to make a starter.
Wait a couple more days, it could spring into life - but you may have stressed the yeast;
A long lag time leaves the wort susceptible to contamination by bacteria and wild yeast. The increase in yeast growth that goes along with low pitching rates is also associated with increases in diacetyl, esters and fusel alcohols. Finally, under-pitching can result in under-attenuation causing high final gravities and or an extremely slow fermentation.
What was date printed on the pack? Do you know if it had it been 'kept' properly...
Throw another (newer) pack in there !

 

[Bribie G]

I used the 1084 a couple of weeks ago in an Irish Red and it swelled up overnight and fermented like the clappers so I wonder what batch yours was. If all else fails, rehydrate a pack of US-05 and pitch that, shouldn't do any harm in that beer, and if the Irish yeast kicks in as well it shouldn't be a bad hybrid :icon_cheers:

 

[Dazza_devil]

Sounds good BribieG, I have a fairly fresh pack of 1084 to pitch next week or so. Did you get much Krausen and what temps did you use?

 

[losp]

for wyeast swelling: check the date it was made. general rule of thumb AFAIK is 12 hours for every month since it was made.