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Brews & Views Bulletin Board Service * Brews and Views Archive 2010 * Archive through November 12, 2010 * WTF is wrong with my yeast < Previous Next >

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Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 4019
Registered: 03-2003
Posted From: 24.99.147.250
Posted on Wednesday, October 27, 2010 - 12:08 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My dopplebock from Friday still is showing no sign of life. I pitched a 2L starter that had been decanted and then stepped up again and decanted again. It had been in the fridge at 40 and was pitched into 50* wort so don't think I could have shocked it. Plenty of O2 and a 1.080 OG.

I had another 2L starter of the same yeast I pitched @ lunch and still no signs of life. And now I have to scramble and get another starter going for this weekend. Luckily my sanitation seems to be good. The hydrometer sample has been sitting on the counter for days and hasn't started fermenting yet. Still sweet and 1.080.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 12087
Registered: 01-2002
Posted From: 24.141.101.115
Posted on Wednesday, October 27, 2010 - 12:24 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Did you taste a sample of the starter liquid before you pitched the yeast?
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 4021
Registered: 03-2003
Posted From: 24.99.147.250
Posted on Wednesday, October 27, 2010 - 01:04 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

No, but it had actively fermented twice on a stir plate. And growing a lager yeast at room temps doesn't lead to anything tasty so I pass on that.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 12088
Registered: 01-2002
Posted From: 24.141.101.115
Posted on Wednesday, October 27, 2010 - 01:36 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm not looking for flavor from my starters, at least the ones under a gallon in size (I often hop and bottle the liquid from my larger ale starters, drinking it as a table beer). However, sampling the starter liquid gives me confirmation that fermentation took place and there are no obvious off flavors such as would occur if it were contaminated with uninvited microorganisms.

How long had the starter been in the fridge? I assume a healthy amount of yeast sediment had settled out.


(Message edited by BillPierce on October 27, 2010)
 

dhacker
Senior Member
Username: Dhacker

Post Number: 2249
Registered: 11-2002
Posted From: 74.226.122.19
Posted on Wednesday, October 27, 2010 - 12:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'd take some of the wort and toss something like S-04 at it to see if the wort has a problem. Have you calibrated yer thermometer recently?
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 4022
Registered: 03-2003
Posted From: 24.99.147.250
Posted on Wednesday, October 27, 2010 - 11:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Starter had been in the fridge a day and thick yeast at the bottom and pretty clear on top. Calibrated my digital CDN termometer not long ago and it pretty much agreed with the dial one on the MT. Wort tastes sweet as can be and should for 1.080.

I'm taking it out of the fridge and letting it warm and see if it starts. If not I'm probably going to dump it and do it again.
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 4024
Registered: 03-2003
Posted From: 24.99.147.250
Posted on Thursday, October 28, 2010 - 12:56 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well I did put some dry yeast in some of the wort and left it at room temp to make sure it will ferment. And I boiled some yeast nutrient and added that but it should have plenty of FAN. Guess we'll see. But it is sure giving my sanitation a test and it seems to be good so far.
 

David Curtis
Advanced Member
Username: Littledipper

Post Number: 523
Registered: 02-2004
Posted From: 69.221.232.41
Posted on Thursday, October 28, 2010 - 02:02 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

What yeast is it that you're using? It was a fresh vial/pack?
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 4025
Registered: 03-2003
Posted From: 24.99.147.250
Posted on Friday, October 29, 2010 - 01:17 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

See OP on yeast. It was the WL bock yeast both starters.

The sample I sprinkeled with dry yeast took off overnight and it looks highly fermentable. Nothing in the bucket still. It was up into the 60's in temp today..Looking like a dumper as tomorrow is 7 days.
 

dhacker
Senior Member
Username: Dhacker

Post Number: 2250
Registered: 11-2002
Posted From: 74.226.122.19
Posted on Friday, October 29, 2010 - 02:09 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Weird.
 

Chumley
Senior Member
Username: Chumley

Post Number: 6181
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Friday, October 29, 2010 - 03:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That is weird.

Somehow, something eukaryotoxic must have got into your wort. Like when I tried to make an agave mead several years ago with nectar preserved with potassium metabisulfate.

Did you use any kind of funky new malt in your grist?

On a side note, I am having just the opposite problem. I brewed imperial porter yesterday...OG 1.090....and racked it on a US-05 yeast cake that had just finished taking a 1.070 IPA to 1.012. I carefully swirled in twice the recommended dose of Fermcap - S....and this morning, found a sea of black wort and tan yeasty sludge on my basement floor. And the fermometer is still reading only 60F.
 

Michael
Senior Member
Username: Hoppop

Post Number: 1073
Registered: 03-2002
Posted From: 24.74.82.242
Posted on Friday, October 29, 2010 - 04:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Vance, is it possible that you inadvertently left a portion of the sanitizer solution in the your fermenter and added your yeast into it? Maybe that killed it?

Very strange indeed. Good luck....sucks having a dumper-brau...

Michael
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 4026
Registered: 03-2003
Posted From: 24.99.147.250
Posted on Friday, October 29, 2010 - 11:17 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

No sanitizer. Everything was just like I always do.

So now I'm thinking about getting some Belgian yeast and making a Belgian dopplebock? Or just call it strong dark Belgian and let it go at that?
 

Chumley
Senior Member
Username: Chumley

Post Number: 6182
Registered: 02-2003
Posted From: 75.165.202.6
Posted on Saturday, October 30, 2010 - 03:04 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That's not a bad idea.....dump in a couple of packets of T-58 and let 'er rip.

Better than dumping, anyway. You can always dump later.
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 4029
Registered: 03-2003
Posted From: 24.99.147.250
Posted on Sunday, October 31, 2010 - 05:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Pitched some WY Belgian Strong yesterday and it's bubbling away today. We'll see how it turns out. Probably one of those best evers that I'll never be able to replicate.

Re-brewing the dopplebock next Friday. Rauchbier is decocted and boiling now. I'm not going to chill it as much before pitching and let it get started before dropping to 50.
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 4032
Registered: 03-2003
Posted From: 24.99.147.250
Posted on Tuesday, November 02, 2010 - 01:49 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Rauchbier started right up so maybe I just had chilled the dopplebock wort too cool for the yeast? Much lower OG for the rauchbier as well.

Think I'll feed the repurposed Belgian dark strong some sugar in a few days to lighten the body some.