Wyeast 1056

[Ghillie]

Hi gents,

Second time using 1056 on Sunday, pitched at about 2000 and decent airlock activity when I checked the following afternoon.

Popped my head in the FV fridge for a look today and there's no activity. Took a gravity sample and it's 1.050 from 1.065. Made sure the lid was sealed properly and pushed some CO2 from the headspace by applying pressure to the lid, making the "S type" airlock water lines level. Returned a few hours later and there was pressure under the lid and the levels were offset suggesting its still working.

So as much as I know that the airlock is no indication of fermentation, etc, etc. I'm usually away shortly after putting wort in the FV. So not around to check like an addict does...

This brew I added lactose, first time using it, and a healthy pitch of yeast as per an online calculator. Pitched about 23C with a 19.5C setpoint. Left the power off for 6 hours or so until the temperature reduced by itself.

Just find it a bit odd as my typical batches with US-05 will have steady airlock activity for the first 5-8 days and then nothing when fermentation is done.

Appreciate your thoughts and input.

Cheers!

 

[Drunkula]

Some yeasts really don't like a lowering in temperature and will floc out with drops of even a few degrees. I'd rouse it with a spoon - no fannying about, and with that SG I wouldn't be scared of aerating a bit, too, if you wanted.

On a brewstrong podcast the other day Jamil was saying they always pitch a bit lower at the brewery and let it rise. I've heard s-04 can be an absolute bitch for it and I'm wondering if that's why I had all the aggro with it.

 

[Ghillie]

Thanks for that @Drunkula, gave the wort a right good stir and will monitor for the next 2-3 days before chucking in US-05 if necessary.

 

[MyQul]

Some yeasts really don't like a lowering in temperature and will floc out with drops of even a few degrees. I'd rouse it with a spoon - no fannying about, and with that SG I wouldn't be scared of aerating a bit, too, if you wanted.

On a brewstrong podcast the other day Jamil was saying they always pitch a bit lower at the brewery and let it rise. I've heard s-04 can be an absolute bitch for it and I'm wondering if that's why I had all the aggro with it.

I've had this happen to me with my house gales strain once when I was trying to copy the fermentation schedule they are proported to have used. I just gave the yeast a rouse and it got going again

 

[Baffled]

I used that yeast for my last 2 brews, once from a fresh pack and second time from building up a starter from slurry. I pitched about the same temp and slowly reduced the the temp in my fridge to about 18C over the course of 24hours, so I wouldn't think the temp swing should be enough to make it stall fermentation. I do remember with the first batch I had very quick onset of signs of airlock activity and fermentation and then it slowed down drastically after a few days. Left in FV for about 2 weeks and finished fermentation had apparent attenuation of about 82%, more than advertised which is 73-77%. Second batch had attenuation nearer 90% no idea why the difference, but it was first time i've tried reusing yeast so perhaps I did something wrong.

 

[Ghillie]

Airlock is going bananas now after a good stir, thanks a lot for the suggestion @Drunkula!

I guess pitching warmer than the setpoint works with sprinkled dried yeast as it will sit on top of the wort for a good while. The liquid is obviously easier to shift out of suspension. Will know for next time to chill the wort to the exact fermentation temperature.