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Wyeast not swelling

Post #1 made 13 years ago
by Gyro
I'm currently trying to brew a Belgian ale, and am using Wyeast 1214 Abbey yeast. I smacked the pack 3 hours ago, and as of yet it doesn't seem to have gained any swell at all. Does this mean it's duff, or should I trying pitching in the next hour or so anyway?

Post #3 made 13 years ago
by stux
It could take a few days for the pack to swell if its old or hasn't been treated well.

If it does take a few days to swell you should definately make a starter to increase its viability.

If it doesn't swell after a few days, then the yeast are dead
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Post #4 made 13 years ago
by Gyro
Piched last night around 9pm, and 12 hours later, no signs of activity in the airlock. I know it can sometimes take a while. Problem is, if I don't do something this morning (ie. get another yeast), then I can't do anything until Tuesday morning.

Would it be okay to leave it that long in the hope it works, and if it doesn't, pitch another yeast?

I have a Muntons Gervin English Ale yeast I could use, but I don't particularly want to seeing as it's meant to be a Belgian Ale.

Post #5 made 13 years ago
by Yeasty
The yeast is obviously slow off the mark, I've got the same thing with a starter I made yesterday, sooo slow.

I'd wait till the last possible moment and if things still look like they ain't going to take off I'd pitch the Muntons. If the smack pack is viable I suppose it will be a race to which yeast gets the upper hand. One thing you can't do is leave it till tuesday.

On the bright side it will still be beer even with Muntons.

:luck:

Yeasty
Why is everyone talking about "Cheese"
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Post #6 made 13 years ago
by Gyro
Now doing a starter with the Muntons. The homebrew shop will sort me out, but they don't have any more Belgian yeasts at the mo as they're extending the premises and orders are delayed.

Boo hoo. I was really looking forward to an attempt at a Belgian ...

Post #7 made 13 years ago
by thughes
Any chance you can purchase a bottle or two of Belgian beer and harvest the yeast to make a starter? Duvel is bottle-conditioned (has yeast in the bottle), I'm sure there are others. I do realize this will be a bit of a hardship, being forced to purchase and drink Belgian beer, but sometimes we brewers have to make sacrifices and suffer for our craft.

---Todd
WWBBD?
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Post #8 made 13 years ago
by Yeasty
Must be the time of year, my starter has just got going !! and my brew is about to be cooled..

Its 2L made with DME, I wanted to chill and decant the wort but the way its going I won't have the time..what do you recon to pitching the lot in ? The brews 25L into fermenter so its just under 10%.

:scratch:

Yeasty
Why is everyone talking about "Cheese"
    • SVA Brewer With Over 50 Brews From Great Britain

Post #9 made 13 years ago
by thughes
I've always just pitched the whole starter and compensate for the starter volume in my water calculations (should make PP happy to hear that). Never had any negative effects.

Just ask yourself: "WWBBD?" :thumbs:


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

Post #11 made 13 years ago
by BobBrews
"WWBBD?"
RAHAHB "Relax And Have A Home Brew" That's What Would BobBrews Do?
Last edited by BobBrews on 13 May 2012, 00:04, edited 3 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
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