Beer Forum

Just made a hefeweizen yesterday. Pitched with a wyeast slap pack, the pack expanded before I pitched. 24 hours later, I don't see any signs of fermentation. If fermentation doesn't start, can I wait until sunday to repitch yeast. I'm two hours away from nearest supply store, and am going this weekend. Even if I ordered yeast, it would probably not be here until Friday, maybe Thursday if I'm lucky. Any thoughts??
Crinkle

I wouldn't worry about it yet. What temp is the fermenter sitting at, what yeast strain, OG, how did you oxygenate, what temp did you pitch the yeast?

How well did you aerate the wort? Try stirring the beer or shaking the beer to see if that starts. With a slow start like that, you will probably get some vegetal off flavors if it has not started to ferment in 36 hours.

What was the temp of the wort when you pitched the yeast? If it was too hot you could have killed your yeast.

We're good, noticed the temp rising yesterday AM, when I checked this afternoon looks like the strongest part of fermentation is done. Hopefully no off flavors, we shall see. Thanks guys.

Crinkle wrote:We're good, noticed the temp rising yesterday AM, when I checked this afternoon looks like the strongest part of fermentation is done. Hopefully no off flavors, we shall see. Thanks guys.

I recently had an issue brewing my N Eng Brown. the out hose to my counter flow chiller was pinched and I did not cool the beer down enough. I then pitched my yeast into 120 F wort! I did not know that it was that hot when I pitched. It wasn't until I picked up the carboy did I notice it. Anyhow, it scorched the yeast. Absolutely no fermentation for two days so I re-pitched and aerated. The beer did ferment then.

I rebrewed the same recipe a week later to taste side by side differences. The rebrew was done flawlessly and tastes great. The slow to ferment version tasted bland and slightly vegetal. Now, I do not know if that is a result of a slow ferment or not getting the wort down to below 70 F quickly, or both. However, the flawless beer flavor and aroma are a lot more defined, crisp and well put together.

Drinking from the keg now, I don't notice any off flavors from the slow start, but I've also never brewed this particular beer before. Turns out to be a great cold beer on a hot summer day though. Also my first time kegging a beer, was super easy, now I need more kegs!!

If you don't get a relatively fresh pack from your LHBS, then you should make a starter to ensure your yeasties get off to a good beginning in their future career. I always feel better when pitching a fresh starter, at least knowing that I have tried to limit any possible brewday fuckups.

Yeah, it was a real bonehead move on my part, the yeast was an afterthought. I actually started brewing before I took the yeast out of the fridge. I already had the water on the grain, so I went with it. I normally start the yeast at least a day or two in advance. Oh well, it worked, I got lucky.
Crinkle