For my previous batch of weissbier I pitched Wyeast 3068 from a starter. I was all set for a huge krausen like I’d gotten in the past with this yeast. It was a little slow to start, but fermented steadily to completion and made a good beer. I saved the dregs in a couple of quart jars.
I brewed another batch this past Friday. I pulled the yeast slurry out of the fridge during the mash so I would warm up by pitching time. I had about 10 oz of slurry and added a little of the wort from the chiller to stir it up, then pitched about 10 minutes later after finishing the chill and oxygenating. Had another slow start-up and the beer’s fermenting like the previous one did.
Seems weird and wondering if I got a batch of lazy yeast.
Maybe, but I’ve hardly ever seen it happen. Maybe something in your process of making a starter? Dunno, just a WAG. Also, I’ve read that letting the yeast warm up before p[itching means that it starts consuming it’s nutrients before it gets into the wort, which is not a good situation. For the last 15 years and several hundred batches I simply take it out of the fridge and pitch immediately. Works great.
Plenty of things can make the yeast less viable, which is why I always recommend starters for liquid yeast use (among other reasons). It could be old (check the date). It could have been left in the too-cold part ofd the fridge, or kept too warm for some time. A starter will mitigate these issues.