Slow starting liquid yeast

[Neil]

Has anyone had any difficulty getting the Wyeast 2112 (Californian lager) liquid yeast going? I had one sitting in the fridge for c. 5 months (manufactured late 2007) and went to use it yesterday. I smacked it early in the morning, thinking that it should right to go by the time I finished brewing (4-5 hrs later) but the time I got the wort down to c. 20C it still hadn't puffed up much. The directions on the pack say that you can just pitch it anyway, so that's what I did. But it's been in the fermenter for over 24 hours and there is no movement in the airlock and none of the tell-tale krausen stain on the side of the fermenter. Please tell me I'm just being impatient! Otherwise I have a Munich lager yeast in the fridge that I could quickly get started up to pitch over the top. Any views?

Cheers

Neil

[Bizier]

Please tell me I'm just being impatient!

You are just being impatient.

[Neil]

Please tell me I'm just being impatient!

You are just being impatient.

Ok. Ta for that.

Neil

[Bizier]

I don't actually know, it just sounded like the right thing to say - you suggested it after all

My theory is to chill out and assume the best before you go into recovery mode. The yeast is probably getting comfy in your wort, arranging the furniture and whatnot before it gets busy. Actually it is probably bolting the furniture to the floor because the party is planned to get wild. Oh, to be a single cell stud fungus.

[Neil]

Dear Bizier

Y'know, I did wonder at your sincerity with that other post but didn't want to raise it with you.... I am an eegit. I seem to have overlooked the fact that a Cali Common is still a lager and so really needed a double dose of the yeast pitched. So, like you say, the guys are probably still limbering up, getting rubbed down, checking dressings, etc. before taking on all those ebony malty hordes... Think I need a cold shower Hopefully, the airlock will have steam coming out it tomorrow morning.

Cheers

Neil

[James L]

some of my yeasts have taken up to 3 weeks to puff up in the smack pack. this is the main reason why i tend to make starters before i brew, so i know that there is plenty of healthy yeast growing, and not just assuming that the yeast in the packet is going to be viable enough.

The majority of the brews that i have used unpuffed liquid yeast packets (smacked in the morning, and not puffed up before the end of the day), have failed to ferment.

[Neil]

Yeah, James, that was a stupid thing to do on my part. Never again. Having said that, after I gave the wort a jolly good seeing to this morning with the long-handled spoon, by lunchtime there was a thick brown krausen visible on the side of the fermenter and plenty of airlock activity. Perhaps the yeast cells heard me/ sensed my desperation . Anyway, all seems to be ok at this stage..

Cheers

Neil

[James L]

yeh mate, i just figure, if your going to put the effort into putting a batch of beer together, you might as well ensure you have some nice healthy yeast.

I think you should be right with the cali lager yeast.

the Cali lager yeast that took 3 weeks to puff up was about 2 years old, which i found it at the back of the fridge half frozen...