Display posts from previous
Sort by

Wyeast issues again...

Post #1 made 13 years ago
by Gyro
So I was all set to try a wit bier, but the wyeast wit propogator didn't look to be working. The smack pack didn't swell, but I made the starter anyway with no visible activity after 15-20 hrs. But now after about 28 hrs, there's a reasonable foamy head on it. Getting a bit late to brew now, so would it be okay to leave it another 24 hrs or so until tomorrow night...?

Post #2 made 13 years ago
by BobBrews
Strange that it didn't show action for that length of time? When it takes that long I would be worried. The late ferment could be a infection and not the yeast of choice? Smell it! If it is stinky I would chuck it out! If it seams yeasty or bready maybe it was old or whatever and got a late start? I guess you could wait as see - smell? They say if the pack doesn't swell right away (3 hours) take it back to the store. You did break the nutrient pack in the bag to release the yeast food right? Good luck!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #3 made 13 years ago
by PistolPatch
I haven' used a smack pack in ages but I can't remember one ever swelling within a few hours. I'm pretty sure I used to smack mine the day before. (I know one bloke that smacks his and then sleeps with it under his pillow overnight but he probably doesn't have a girlfriend or something?)

Anyway Gyro, waiting another day will be fine. If you are worried, you can add some DME to your starter to keep the yeast happy. I really think all will be okay though.

;)
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #4 made 13 years ago
by thughes
Tough call Gyro, I've always had the pack swell within a few hours. You should look into no-chill, that way you can brew whenever you want and then pitch the yeast at your leisure (or when your starter finally takes off).

---Todd
WWBBD?
    • SVA Brewer With Over 100 Brews From United States of America

Post #5 made 13 years ago
by stux
In Australia, we're not used to wyeast being terribly fresh and we'd expect the smack pack to take up to a day or three to swell.

Your starter will be fine. And it will be fine if you leave it covered for a day too.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #6 made 13 years ago
by Gyro
Just checked this morning. Starter still has the head, plus sediment at the bottom snd s good few lumps floating around too. Will have to get the Missus to smell it as my nose doesn't work.

Post #7 made 13 years ago
by nu_brew
My 2c - I'm in Australia and my smack packs are usually bursting at the seems in a few hours.
"Beer makes you feel the way you ought to feel without beer."
- Henry Lawson

Post #8 made 13 years ago
by PistolPatch
nu_brew wrote:My 2c - I'm in Australia and my smack packs are usually bursting at the seems in a few hours.
Yes, but you are on the east coast and I am on the west coast so of course your Smack Packs will work faster by at least a few hours :lol: :lol: :lol:.

...

Your 2c is great nu-brew :salute:. I don't think I have done one in two years now. I wasn't joking in the post above though about the guy sleeping with smack packs under his pillow.

Maybe, smack packs have improved in the last few years?

I don't think a slow Smack Pack is a major worry though. It might take a bit of livening up but should get there eventually. I also like that Gyro is going to do a smell test.

That's a great test Gyro. If I have some washed yeast, I'll always first smell it and then, if all is good, will double-check it by pouring off a bit of the liquid on top and tasting it.

;)
PP
Last edited by PistolPatch on 21 May 2012, 19:14, edited 3 times in total.
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #9 made 13 years ago
by BobBrews
If you get a fresh smack pack they will start swelling very quickly. I received a few (free) old ones. The local home brew supply shop was going to throw them out due to age. Those packs didn't expand much but they did work in a starter. I used to "smack'em" the day before and if that pack was fresh it would nearly pop! Good yeast and good variety but if you can't get them fresh than it's a bit dicey. All in all I am using them for competitions or special beers? A club member (who now owns a brewery) said that most of the time they just use Safale US-04 and 05?
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #10 made 13 years ago
by Gyro
Mrs G wasn't keen on the smell, but said it didn't smell offensive as in 'off'. More sort of 'flowery'.

Think I'm going to give it a try tonight, and if it doesn't work, use a back up dry yeast...

Post #11 made 13 years ago
by PistolPatch
Go the taste test Gyro. That will build your confidence ;).

I must say that I rarely find a need for anything but dried yeasts. (I think Bob feels the same way.) Also, most breweries use dried yeasts.

I'd never buy an SO-05/1056/US-56 equivalent in liquid form. (Can't remember the right terminology). The dried yeast does just as well as the liquid.

Dried yeasts are not made dry on a whim. They will have proved themselves as liquids first. Making the yeast strain 'dry' must require some investment by the manufacturer as it is the easiest way for them to transport. If not, wouldn't every yeast be available dry first rather than in liquid form?

So, my thinking is that dried yeasts are of high quality and very reliable otherwise they would not be dried yeasts ;).

Like Bob, I'd only go for liquid if you have a very good reason to. And, with many beers, we do have good reason. My point (and I think Bob's) is, don't think dried yeast is of less quality than liquid yeast.

;)
PP
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #12 made 13 years ago
by BobBrews
PP,
We agree. The dry yeast has improved "Very" much in just the last few years. Liquid yeast "is" a better yeast but the difference between winning the lottery of hundred million dollars and winning 98 million dollars are negligible. You won't know the difference! The variety of liquid yeast strains is were they shine. Liquid yeast is a more pure strain. You can nail down a recipe to a finer degree. But honestly if your a guy wanting to produce a beer that you and your mates can enjoy than dry is more than acceptable. Also the quality of dry yeast is so much better that sprinkling it on top of your wort is safer than re-hydrating it?
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #13 made 13 years ago
by Gyro
I'd rather go dry - certainly based on the last 2 weekends - but for things like Abbey beers or Wit, there's not too many options. Have always had success with Fermentis, but not sure if their T-58 or S-33 would suit a wit bier. Brewferm Blanche sounds luke a decent option but that means binning this starter and waiting a week or so. Plus, the postage costs for weeny dried sachets are ridiculous

Post #14 made 13 years ago
by stux
The flaw in you logic PP is that not all strains can be dried thus the dry yeasts aren't the 'best' strains which they then dry, but rather the best strains that can be dried

This is why coopers yeast doesnt come in a coopers kit
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #15 made 13 years ago
by shibolet
i agree with PP and Bob that dry yeast will do the job most of the time. i also agree with Gyro that one of the exceptions to the above is Belgian abbey beers. i have made Belgian style beers with T58, S33 and various liquid strains and can safely say that the dry option is not nearly as good for those beers. i also really don't like what the T58 does to the beers.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #16 made 13 years ago
by PistolPatch
Hope we aren't going too off-topic for you Gyro :dunno:
stux wrote:The flaw in you logic PP is that not all strains can be dried thus the dry yeasts aren't the 'best' strains which they then dry, but rather the best strains that can be dried.
I didn't realise that stux. Is it the yeasts that are "multi-strained" that can't be dried?
Last edited by PistolPatch on 22 May 2012, 06:51, edited 3 times in total.
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #17 made 13 years ago
by deebo
Gyro wrote:I'd rather go dry - certainly based on the last 2 weekends - but for things like Abbey beers or Wit, there's not too many options. Have always had success with Fermentis, but not sure if their T-58 or S-33 would suit a wit bier. Brewferm Blanche sounds luke a decent option but that means binning this starter and waiting a week or so. Plus, the postage costs for weeny dried sachets are ridiculous
I've made a few witbiers with the fermentis wb-06 fermented about 17c which turned out really nice (it is meant for hefe style beers but I was very happy with the results).
Last edited by deebo on 22 May 2012, 14:46, edited 3 times in total.

Post #18 made 13 years ago
by shibolet
PistolPatch wrote:Hope we aren't going too off-topic for you Gyro :dunno:
stux wrote:The flaw in you logic PP is that not all strains can be dried thus the dry yeasts aren't the 'best' strains which they then dry, but rather the best strains that can be dried.
I didn't realise that stux. Is it the yeasts that are "multi-strained" that can't be dried?
the truth is probably somewhere in between your two theories.
maybe some strains don't react well to the drying process, but surly there must be more than 6 strains that can be dried successfully.
Last edited by shibolet on 22 May 2012, 14:55, edited 3 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #19 made 13 years ago
by Yeasty
Interesting (off) topic. I started talking about drying yeast Here.
I did do a bit of searching but haven't had the time to do any proper reading. :idiot: Its worth looking into just to satisfy my curiosity. One thing that the search did throw up was that people have been drying yeast for thousands of years on there family brewing stick. How dry these sticks actually got is anyones guess but I suppose only the yeast that could handle the total drying out process would survive, so a sort of Darwinian process was occuring.
Last edited by Yeasty on 22 May 2012, 16:20, edited 3 times in total.
Why is everyone talking about "Cheese"
    • SVA Brewer With Over 50 Brews From Great Britain

Post #21 made 13 years ago
by PistolPatch
Good on you Gyro. Looking forward to hear how it goes.

Maybe we can learn about drying yeasts in the meantime :lol:.

Yeasty, that's fascinating about the family brewing sticks. Would love to read more on that if you have any links. I know with sourdough yeast, if you are going away for a while, you can dry the yeast into a thin wafer and then rehydrate it months later. All we need now is someone to volunteer to try it with their yeast cake.

:P
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #22 made 13 years ago
by Aces high
In my experience the liquid yeasts are much more interesting for flavors. I was surprise when talking to a few craft brewers lately that they used only dry yeast.

I did a side by side ale with US05 & wyeast 1272 and the differences were massive. Done next to each other in jerry cans in my fermenting fridge. I really like the 1272 much more, so I served them side at a party and the 1272 batch was picked over the US05 every time.

Post #23 made 13 years ago
by Yeasty
I can't believe that you haven't heard of a brewing stick PP.. John Palmer mentions them, I first read about them Here which is an article by the late great Michael Jackson (Not that one :shock: )
Last edited by Yeasty on 23 May 2012, 02:02, edited 3 times in total.
Why is everyone talking about "Cheese"
    • SVA Brewer With Over 50 Brews From Great Britain

Post #24 made 13 years ago
by stux
If someone elses' brews are better than yours, then you get a new stick and stir their brew with it... and now you have a new betterer brewing stick ;)
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #25 made 13 years ago
by PistolPatch
Hey Yeasty, thanks for the link. A good read! Where he says...
"Coated with sticky residue, the "magic sticks" harboured millions of living yeast cells," shouldn't that be, "coated with millions of living bacteria."? :lol: :lol: :lol:
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia
Post Reply

Return to “Yeasts”

Brewers Online

Brewers browsing this forum: No members and 21 guests

cron