Beer Forum

Brewed up a DIPA on Sunday. 1.080 OG.

Pitched 225 ml of rinsed yeast that I harvested 1 week earlier. According to Mr. Malty calc that should have been more than enough. It was fairly thick and very little non-yeast percentage. 24 hours later, I saw no ferm, so I gave it another 1 minute of oxygen. This morning I'm still not seeing any visible signs of fermentation (no ring of foam around the sides, etc.,)

I did NOT do a starter with this yeast as I had so much of it, and it was still fairly fresh (maybe I should have). 36 hours is an unusually long lag time for me. Usually I get 12-16.

I still have more of the slurry in the fridge. Should I toss that into a starter and pitch it? Or should I just try to be patient. I don't want this beer to be overly estery/fusely.

What strain of yeast?

Weenie Boy

If you aren't reusing that stored yeast within 2 days or so, then you definitely need to make a starter with it just to get it awake and ready to chow some high gravity sugars. I bet your yeast will take off by the time you get this post, but if not then definitely try to pitch a fresh starter or even some dried yeast at this point.

Weenie Boy wrote:What strain of yeast?

Weenie Boy

was 1056. It has since taken off, but it is not as vigorous as I would have expected. I'm going to give it a couple days and check it again.

thanks for the advice guys.