48 hours no activity (WLP-0002) in keg

Simonpyman

Simonpyman

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Hi All, this is my first time fermenting in a keg and I am at 48 hours with no activity using the WLP-0002 English ale yeast. Temperature is 66-67 which is within the recommended temp range. I have read online that some people have had to wait 3-4 days for the yeast to get started.

The conundrum is do I release the pressure (i put a little CO2 to seal the top) and open to check? Or should I wait another day and if no activity get another yeast packet and pitch?

The liquid yeast packet when i opened was not as well mixed as I thought and there was what I would describe a plug of material blocking the neck of the container and was easily squeezed out into the keg. I received my yeast from an online store and it arrived at room temp as the ice pack was no longer cold.
 
Yooper said:
Yes, I'd open it and check before assuming it wasn't fermenting.
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Yep it was as i feared, there were clumps of yeast material floating but no krausen. I am guessing the yeast arrived DOA.
 
Simonpyman said:
Yep it was as i feared, there were clumps of yeast material floating but no krausen. I am guessing the yeast arrived DOA.
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Maybe- that is a clumpy yeast though. One time I used it, I swear some dumped cottage cheese in my wort!

Before writing it off, I'd double check the SG and keep my fingers crossed, unless you happen to have a store nearby to buy a replacement yeast. If nothing by tomorrow, I'd probably pitch a dry yeast (S04) and keep it at 63F or so if you go that route. I like S04, but not above 65F.
 
Yooper said:
Maybe- that is a clumpy yeast though. One time I used it, I swear some dumped cottage cheese in my wort!

Before writing it off, I'd double check the SG and keep my fingers crossed, unless you happen to have a store nearby to buy a replacement yeast. If nothing by tomorrow, I'd probably pitch a dry yeast (S04) and keep it at 63F or so if you go that route. I like S04, but not above 65F.
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I do have a store nearby. SG was 1.042 using the hydrometer and tilt is showing 1.037 (was 1.038 previously).
 
Simonpyman said:
I do have a store nearby. SG was 1.042 using the hydrometer and tilt is showing 1.037 (was 1.038 previously).
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Hmmm, if your SG is dropping even a little, I’d not worry about it. Maybe check it with the hydrometer to see if perhaps fermentation has started as usually it will drop a few points before you get a krausen.
 
Yooper said:
Hmmm, if your SG is dropping even a little, I’d not worry about it. Maybe check it with the hydrometer to see if perhaps fermentation has started as usually it will drop a few points before you get a krausen.
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It was at 1.038 for most of the time but a couple of times registered 1.037 so i am not confident. I am not sure how to take a sample (don’t have a wine thief) and if I take from the liquid out post then I will get some of the yeast as I am using a floating dip tube. The brew store is open today and tomorrow, trying to decide on getting a new yeast packet and pitch or wait until tomorrow.
 
I have had more than 3 pitches take off slow, and give up before finishing. You didn’t give enough to go on; using tap water? R/O? Bottled? Do you have a water report? All equipment touching the wort thoroughly cleaned and sanitized, was the yeast past the best by date, did you do a starter culture?

Based off what you posted, I wouldn’t trust it to finish. I would create a starter of the closest to style ‘rescue’ yeast I had and pitch it with haste.
 
I would leave it alone. I had s04 take a week once. Sometimes things just don't go the way you think.
 
Dave Y said:
I have had more than 3 pitches take off slow, and give up before finishing. You didn’t give enough to go on; using tap water? R/O? Bottled? Do you have a water report? All equipment touching the wort thoroughly cleaned and sanitized, was the yeast past the best by date, did you do a starter culture?

Based off what you posted, I wouldn’t trust it to finish. I would create a starter of the closest to style ‘rescue’ yeast I had and pitch it with haste.
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Tap water that i have used with the last 4 beers with good results, no water report and everything thoroughly sanitized. The yeast expires at the end of this month. I’ll get a new packet of yeast and pitch today or tomorrow
 
Its gone down to 1.037 and holding from 1.038. My brew store has the yeast in stock. Ill get a packet and see how the gravity changes if at all. Best case scenario is I’ll have an extra packet of yeast to brew another batch.
 
Not sure if it matters at this early stage but I did add 2 drops of Fermcap S.
 
Yooper said:
I haven't used Fermcap in a long time, but I don't think it affects fermentation, although it could affect krausen I'd assume.
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Yeah i got it because it reduces the krausen and wanted to prevent a potential blow over into the spunding valve
 
Yooper said:
I haven't used Fermcap in a long time, but I don't think it affects fermentation, although it could affect krausen I'd assume.
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It will kill krausen if enough is used. Don't think 2 drops in 5 gallons will do anything, honestly
 
Fresh liquid yeast should take off, especially if you are using the newer White Labs liquid. You should have had activity within 18 hours. If you don't have anything with today's liquid yeast in 24 hours, it is dead. It does not hurt to pitch more assuming you are very, very sanitary at that point.
 
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