Wyeast 1214 - Belgian Abbey

[Darcey]

Hello!

Brewed yesterday morning and it is my first time using the Wyeast liquid yeast in the smack packs. I smacked the pack and allowed it to fully expand 10 hours before brewing, it acutally fully expanded in about 3. I have pitched the yeast in to a healthy looking and aerated wort one full smack pack (for 5g) for only 12L of beer, however nothing has happened after the last 36 hours, no airlock activity or sediment formation. My garage is currently at 14-17C, the FV's are reading 15C with stick on labels so I imagine the beer temperature is a little higher...

I have read that this yeast can be a slow starter, has anyone had any experience with it?
D

 

[abeyptfc]

I've just posted a question on another wyeast pack. did u make up a start or just smack and then pitch after the pack swelled up?

 

[Darcey]

Gave the pack 10 hours to swell then pitched directly into wort @22c. OG was .072~ but only 11-12l rather than 23 it's designed for. Checked this am and the stick on thermometer had dropped to 13c! I think I'll rig up a brew belt with a thermostat to work over night.. It's cold uP north!

 

[graysalchemy]

I had the opposite problem with my barley wine. I spent all day yesterday with wet towels and a fan trying to drop the temp down from 25c. Now it is at 18c. It has dropped from 1087 to 1040 in 36hrs. I used a litre of yeast slurry from my last bitter which had been in the fridge for about 6 weeks.

Stockport must be colder than Eccles :lol: :lol:

 

[Darcey]

yesterday I insulated the FV and checked that the lid was really tightly on and not cross threaded. By evening it had risen to 17-18C and was bubbling like a mad thing. So, I will assume all is well! I will report back with some tasting notes in about... 4months?!