I’ve had to rush a stout to fermentation. I did not have time to do a starter so I asked to purchase two smack packs of wyeast. The homebrew brah recommended Omega, as it had 150% culture so I went with it. It’s 9 hours into it and no action. I’m reading other posts and it looks like this is not atypical.
I get better action from 1 smackpack of wyeast. By better, I mean sooner. I’m used to seeing my beer bubbling away by now. So I’m fretting an thinking I need to re-pitch tomorrow but cognizant that Omega takes a while. This is all counter intuitive to me. Should I be patient or re-pitch tomorrow?
Yeah, I don’t start fretting until until about 24 hours in. Different yeasts behave differently.
By 150% culture I assume you mean it had 1.5 times the cell count of a Wyeast smack pack. Even without knowing the packaging date on the yeast you used, nor the OG of your stout, I’d still bet you underpitched. But all other things being equal I’ll still bet it will be OK.
i only use Omega yeasts now, and you are correct. “Very active” fermentation occurs in about 36 hours, depending on temperature. I tend to ferment at the lower range of temperatures (63-67F), so I am used to 7-10 day fermentations for beer with OG=1.050. 2+ weeks for heavier beer.
The Omega Hot Head Ale yeast takes off the fastest (18-24 hours) and finishes the quickest. It also has a kick-■■■ temperature range and finishes nicely, so it has become my #1 yeast choice.