Hello everyone.
On tuesday I made an all-grain AIPA. Pitched at 64F using a packet of rehydrated US-05 then placed the fermenter in my tote-cooler with 2 frozen 2L bottles - resulting in temps the next morning of 49F. I’ve slowly brought the temp up to 68F, but I see no fermentation activity (i.e. no bubbles in airlock). I gave the fermentation bucket a good shake to try to wake up the yeast, but it’s been 48 hrs with no activity. Should I pitch another packet of US-05?
Thanks,
KLB
Yes. But don’t crash the temp this time, and keep the rehydration temp at or slightly below the fermenter temp. Are you rehydrating just in water, or did you add some GO-FERM? If you have some yeast nutrients around (like Wyeast brand), you can add them too. Did you aerate? Is your yeast new?
Do you know you don’t have activity, just because the airlock is not bubbling, as you are fermenting in a bucket, you could be good to go. Often times the seal around the lid is not good or the seal around the airlock, either of which would let the CO2 out without going through the airlock.
Ok, thanks Gordon. I’ll re-pitch. Crashing the temp was a mistake - had no idea the cooler I made (idea taken from a thread on this forum) would work so damn well!! The yeast is about one month old, been sitting in my fridge…should still be good, right? I added some nutrient originally. I aerated by allowing cooled wort to pour from kettle into fermenting bucket below, through a strainer - seemed to aerate well.
Enjoyed your book.
Regards,
KLB
Should i pull the top and take a look?
Oh yes, definitely open it and take a look. I thought you had visually confirmed it. I agree, bucket lid seals can leak.
Yeast age/handling, nutrient, aeration – all fine. Don’t add more nutrient if you already added it. I don’t think two packets of yeast is a bad idea anyway for a bigger beer. But if it’s already started up and you just didn’t see it, then let it ride.
Glad you liked the book.
Opened it up - no activity at all. Re-pitched 11g pack of US-05 at 68F. Gave it a good shake. WIll slowly drop temps to closer to 62F once I see fermentation activity. Hopefully it turns out…
Thanks for all the advice.
If you wanna ferment at 62-64 its best to start the yeast out at that temp rather than lowering the temp during fermentation. Some strains can tend to throw diacetyl if forcefully cooled. It can also tend to stall or slow fermentation. I wouldn’t lower it much lower than 66 once you have visual confirmation of fermentation.
FWIW I have started US-05 out as low as 56 degrees. It will ferment at cooler temps.
Thanks Keith. It’s now bubbling away at 66F, I wont drop it any further, so I think it will be ok. I now know that the tote cooler I built works very well at keeping the fermenter cold…next time i’ll keep the temps equalized.
Glad to hear it’s going. Now go have a Caucasian. 
Ha! Have to wait a few hours…it’s only just noon here in Malaysia.