BobbyBoy Posted December 10, 2018 Share Posted December 10, 2018 Due to life I’ve taken my time brewing my second beer. It’s a gluten free ale with lots of galaxy hopps. Hey did the boil last night and pitched dry yeast about 9:30pm. As of about 20mins ago there is no krausen that I can see. Yeast is US-05. At what point should I be worried? Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted December 10, 2018 Share Posted December 10, 2018 This time tomorrow night id be worried. Link to comment Share on other sites More sharing options...
BobbyBoy Posted December 10, 2018 Author Share Posted December 10, 2018 7 minutes ago, Greeny1525229549 said: This time tomorrow night id be worried. Thanks mate. Fingers crossed it’s all ok. First time doing extract brewing and first time used a fermentation freezer, so was pretty excited. Hope it all works out. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 10, 2018 Share Posted December 10, 2018 I bet there's a krausen in the morning. But yeah usually it takes about 24 hours or so for a krausen to form. Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted December 10, 2018 Share Posted December 10, 2018 Hi BobbyBoy, Just checking the obvious, or not so obvious. Do you have temperature control on the freezer and is it around 18 degrees? Too low a temperature and your US-05 would be slow or maybe not start at all. I do not know what that threshold temperature is though. Hopefully fermentation has started by about now anyway. Cheers Shamus Link to comment Share on other sites More sharing options...
YeastyBoy Posted December 11, 2018 Share Posted December 11, 2018 15 hours ago, BobbyBoy said: Due to life I’ve taken my time brewing my second beer. It’s a gluten free ale with lots of galaxy hopps. Hey did the boil last night and pitched dry yeast about 9:30pm. As of about 20mins ago there is no krausen that I can see. Yeast is US-05. At what point should I be worried? All good points above. US05 temp range is 12c to 25c. Above or below is not good for the yeast. I tend to add yeast at the 22 - 24c mark and reduce to 18c. Found rehydrating or reusing your yeast speeds up the primary fermentation process, normally after a few hours. You might sneak it in by New Years if all goes well? Cheers Link to comment Share on other sites More sharing options...
BobbyBoy Posted December 11, 2018 Author Share Posted December 11, 2018 Thanks guys. There was some krausen on top of the brew this morning. Phew! I do have temp control, but, it’s set on 16 degrees. I’ll increase the temp when I get home tonight. Thanks again guys! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 11, 2018 Share Posted December 11, 2018 Yeah 16 is pretty low unless you have the probe just dangling in the fridge, which isn't really ideal in itself. I find that yeast tends to go to sleep at around 15 or under, best at 18 degrees. Link to comment Share on other sites More sharing options...
BobbyBoy Posted December 11, 2018 Author Share Posted December 11, 2018 2 hours ago, Otto Von Blotto said: Yeah 16 is pretty low unless you have the probe just dangling in the fridge, which isn't really ideal in itself. I find that yeast tends to go to sleep at around 15 or under, best at 18 degrees. I got the probe taped to the side of the fv with paper towels for insulation. I’d read somewhere that the perfect temp for us-05 was 15-21 and that the closer you get to the lower of that the better, hence going for 16. But, I’ll raise it tonight Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 11, 2018 Share Posted December 11, 2018 I believe 15-21 is the optimal range for it for best results in terms of flavor. I find the best temp is 18-19 with it. Low enough to be clean but warm enough to get the job done pretty quickly. It gets sluggish around 15-16. Link to comment Share on other sites More sharing options...
BobbyBoy Posted December 11, 2018 Author Share Posted December 11, 2018 31 minutes ago, Otto Von Blotto said: I believe 15-21 is the optimal range for it for best results in terms of flavor. I find the best temp is 18-19 with it. Low enough to be clean but warm enough to get the job done pretty quickly. It gets sluggish around 15-16. Good to know. Most likely why it took a while to get going out guess. Thank, as always, you’ve been very helpful. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 11, 2018 Share Posted December 11, 2018 Some brews just go all ninja and don't show much krausen but still ferment out just fine. Pitching more healthy yeast or pitching warm does reduce lag time, with a healthy pitch and O² I'll usually get 6-8 hours lag Link to comment Share on other sites More sharing options...
Smashed Crabs Posted December 11, 2018 Share Posted December 11, 2018 I usually get pretty good Krausen but my fast times have been with using yeast slurry. But yeah iv had a few ninja brews iv had to pull out the hydrometre to check on after a few days. Link to comment Share on other sites More sharing options...
BobbyBoy Posted December 30, 2018 Author Share Posted December 30, 2018 I didn’t want to make a new thread, so here goes: I pitch some WLP800 coming on 5 days ago and as of last night couldn’t see any visible signs of fermentation. I’ve heard it’s can be slow to start and I probably should’ve made a starter. I’ll put that down as lesson learned I guess. I’m worried that either I under pitched it (I used one liquid sachet for 9lts) or I did something else wrong. I will be checking the SG later today, but, what can I do if the is no change? Link to comment Share on other sites More sharing options...
Titan Posted December 30, 2018 Share Posted December 30, 2018 Hey bobby, yes take a reading. Sometimes these can be slow to start and slow to ferment. Whats your temperature? I would say its not an underpitch for 9l. Starters are the way to go in the future if you have the time. Typically my lagers take 14 days at 10-12 deg. Link to comment Share on other sites More sharing options...
BobbyBoy Posted December 30, 2018 Author Share Posted December 30, 2018 26 minutes ago, Titan said: Hey bobby, yes take a reading. Sometimes these can be slow to start and slow to ferment. Whats your temperature? I would say its not an underpitch for 9l. Starters are the way to go in the future if you have the time. Typically my lagers take 14 days at 10-12 deg. Hey Titan, temp is set to 11.5-12. The only reason I thought under pitching is when I googled the yeast I read that said people were suggesting 3-4 sachets for 21lt, which would equal 1.5-2 sachets for 9lts. This is my first larger and just a bit worried i stuffed it up. You could say I’m the ultimate worrier. Link to comment Share on other sites More sharing options...
porschemad911 Posted December 31, 2018 Share Posted December 31, 2018 13 hours ago, BobbyBoy said: Hey Titan, temp is set to 11.5-12. The only reason I thought under pitching is when I googled the yeast I read that said people were suggesting 3-4 sachets for 21lt, which would equal 1.5-2 sachets for 9lts. This is my first larger and just a bit worried i stuffed it up. You could say I’m the ultimate worrier. Give it 72 hours. If no signs of life, take a gravity reading. If no movement in SG, pitch a backup. This happened to me once with a Wyeast Gambrinus lager yeast. I pitched one smack pack into 11l wort and nothing after 72 hours. So I pitched a couple of 7g packs of the Coopers ale/lager yeast blend and fermented at lager temps. Turned out great. My mistake was ordering liquid yeast from Queensland, which must have suffered in transit to Canberra. It didn't do much when I smacked the pack but I though I'd give it a chance anyway. BTW 1 pack is plenty for a normal gravity 9l batch. In my experience people on the internet and yeast calculators tend to tell you that you need more yeast than you actually do. Cheers, John Link to comment Share on other sites More sharing options...
BobbyBoy Posted December 31, 2018 Author Share Posted December 31, 2018 Thanks John! I didn’t get a chance to take a SG reading yesterday, but, will try today. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 4, 2019 Share Posted January 4, 2019 One pack would be enough for 9 litres of ale but lagers need about double if you want a really good one. It still should have shown signs of activity, though it would depend on the manufacture date. I usually make 21 litre lager batches at the moment and pitch nearly 400 billion cells into them - around 4 smack packs and that's if they're fresh. Hence making starters, $3.50 for the dry malt is a bit less than $40.50 for 3 more yeast packs Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 4, 2019 Share Posted January 4, 2019 Yep. The most cost saving a homebrewer can get is reusing yeast. You cant reuse malt or hops or water but you sure can yeast. Investing in equipment to make starters is definitely worth it. Link to comment Share on other sites More sharing options...
BobbyBoy Posted January 4, 2019 Author Share Posted January 4, 2019 There is a very light krausen on top now, so it's has started to work. I'll look into starters for my next Larger for sure, or maybe try Saflager 34/70. Thanks for your help guys! Link to comment Share on other sites More sharing options...
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