# Using Yeast Slurry?... Now I'm concerned about Lag Time!? **URL:** \ **Category:** Ingredients\ **Created:** [December 13, 2019, 2:08pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368 "2019-12-13T14:08:53Z")\ **Posts on this page:** 14\ **Page:** 1
**Author:** ![OhDannyBoy](https://avatars.discourse-cdn.com/v4/letter/o/838e76/32.png) [@OhDannyBoy](https://forum.homebrewersassociation.org/u/OhDannyBoy)\ **Post date:** [December 13, 2019, 2:08pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368/1 "2019-12-13T14:08:53Z")
So, it’s my first time using slurry… Mr Malty’s Repitching from Slurry Calculator (default settings) said for a 10 litre batch @ 1.054 OG I required 76ml @ 60% Viability (been in the fermenter for 4 weeks at time of harvesting, so estimated harvest date at 3 weeks ago). Now I’m concerned about Lag Time, so far it’s been 18 hours with little sign of air lock (bubbles) activity. It’s in a white plastic bucket so I can’t really see what’s going on inside? Any feedback, suggestions or calming words folks? Cheers! Dan :o ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [December 13, 2019, 3:09pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368/2 "2019-12-13T15:09:19Z")
18 hours is a moment in terms of lag time.  Relax. ---
**Author:** ![Bob357](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/bob357/32/4014_2.png) [@Bob357](https://forum.homebrewersassociation.org/u/Bob357)\ **Post date:** [December 13, 2019, 3:32pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368/3 "2019-12-13T15:32:00Z")
Airlock activity is a poor indicator of fermentation, especially when using a bucket. Bucket lids are notorious for not sealing well. Also, as Denny stated, 18 hours lag time isn’t a problem. Give it another day and then try shining a strong flashlight or lamp from the back side of the bucket and look for a shadowy area above the liquid level. ---
**Author:** ![profitt\_chartermi.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/profitt_chartermi.net/32/20691_2.png) [@profitt\_chartermi.net](https://forum.homebrewersassociation.org/u/profitt_chartermi.net)\ **Post date:** [December 13, 2019, 4:47pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368/4 "2019-12-13T16:47:46Z")
Keep in mind too that lag time is more a problem in the minds of homebrewers than to the yeast. What we call “lag” is actually part of the normal yeast life cycle. Think of it as a distance runner eating pasta before before a big race. They are loading up in preparation for a big energy expenditure. ---
**Author:** ![slowbrew](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/slowbrew/32/8927_2.png) [@slowbrew](https://forum.homebrewersassociation.org/u/slowbrew)\ **Post date:** [December 13, 2019, 6:00pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368/5 "2019-12-13T18:00:20Z")
An example that might help.  I kegged a English Golden Ale on Tuesday that had taken 4 days to get started.  I think I learned a bit about London Ale III.  Like ambient temp ~54F may be too low for my timelines but once it gets going it gets the job done. I ended up raising the wort up into the low 60’s to get it rolling but only because I need the beer for a family get together on 12/21. Slow is okay, give the little beasties time to do there thing. Paul ---
**Author:** ![grhand202](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/grhand202/32/8206_2.png) [@grhand202](https://forum.homebrewersassociation.org/u/grhand202)\ **Post date:** [December 13, 2019, 6:43pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368/6 "2019-12-13T18:43:54Z")
Something else to consider…did you just grab some slurry and pitch it, or did you create a starter with that slurry first? If you just pitched the slurry, then a longer lag time would be expected than if you created a starter and got the yeast active before pitching. ---
**Author:** ![OhDannyBoy](https://avatars.discourse-cdn.com/v4/letter/o/838e76/32.png) [@OhDannyBoy](https://forum.homebrewersassociation.org/u/OhDannyBoy)\ **Post date:** [December 14, 2019, 5:31pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368/7 "2019-12-14T17:31:04Z")
> [@denny](#): > > 18 hours is a moment in terms of lag time.  Relax. Phew!.. Cheers Denny 😉 Yeasties are happily bubbling away now! 😃 ---
**Author:** ![OhDannyBoy](https://avatars.discourse-cdn.com/v4/letter/o/838e76/32.png) [@OhDannyBoy](https://forum.homebrewersassociation.org/u/OhDannyBoy)\ **Post date:** [December 14, 2019, 5:37pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368/8 "2019-12-14T17:37:09Z")
> [@Bob357](#): > > Airlock activity is a poor indicator of fermentation, especially when using a bucket. Bucket lids are notorious for not sealing well. Also, as Denny stated, 18 hours lag time isn’t a problem. Give it another day and then try shining a strong flashlight or lamp from the back side of the bucket and look for a shadowy area above the liquid level. Cheers Bob 😉 I always make sure I have an airtight seal by applying a very small amount of pressure to the lid with my finger and seeing if the bubbler moves very slightly - very scientific I know 😛 First krausen is there now 😃 ---
**Author:** ![OhDannyBoy](https://avatars.discourse-cdn.com/v4/letter/o/838e76/32.png) [@OhDannyBoy](https://forum.homebrewersassociation.org/u/OhDannyBoy)\ **Post date:** [December 14, 2019, 5:38pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368/9 "2019-12-14T17:38:25Z")
> [@kevin](#): > > Keep in mind too that lag time is more a problem in the minds of homebrewers than to the yeast. What we call “lag” is actually part of the normal yeast life cycle. Think of it as a distance runner eating pasta before before a big race. They are loading up in preparation for a big energy expenditure. Cheers Kevin 😉 ---
**Author:** ![OhDannyBoy](https://avatars.discourse-cdn.com/v4/letter/o/838e76/32.png) [@OhDannyBoy](https://forum.homebrewersassociation.org/u/OhDannyBoy)\ **Post date:** [December 14, 2019, 5:40pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368/10 "2019-12-14T17:40:37Z")
> [@slowbrew](#): > > An example that might help.  I kegged a English Golden Ale on Tuesday that had taken 4 days to get started.  I think I learned a bit about London Ale III.  Like ambient temp ~54F may be too low for my timelines but once it gets going it gets the job done. > > I ended up raising the wort up into the low 60’s to get it rolling but only because I need the beer for a family get together on 12/21. > > Slow is okay, give the little beasties time to do there thing. > > Paul Cheers Paul 😉 ---
**Author:** ![OhDannyBoy](https://avatars.discourse-cdn.com/v4/letter/o/838e76/32.png) [@OhDannyBoy](https://forum.homebrewersassociation.org/u/OhDannyBoy)\ **Post date:** [December 14, 2019, 5:46pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368/11 "2019-12-14T17:46:39Z")
> [@](#): > > Something else to consider…did you just grab some slurry and pitch it, or did you create a starter with that slurry first? If you just pitched the slurry, then a longer lag time would be expected than if you created a starter and got the yeast active before pitching. Cheers Robert 😉 I didn’t make a starter, I took it out of the fridge on brewday morning, it’s was at 18c by the time I pitched. Good to hear that it isn’t a problem as a lot of writing seems to say 3-15 hrs for Lag Phase. I won’t worry next time 8) ---
**Author:** ![OhDannyBoy](https://avatars.discourse-cdn.com/v4/letter/o/838e76/32.png) [@OhDannyBoy](https://forum.homebrewersassociation.org/u/OhDannyBoy)\ **Post date:** [December 14, 2019, 5:51pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368/12 "2019-12-14T17:51:28Z")
Oh!.. and I understand that different yeast strains behave differently, so just for any future reference, this was Wyeast 1098 British Ale. 😉 ---
**Author:** ![ynotbrusum](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/ynotbrusum/32/10316_2.png) [@ynotbrusum](https://forum.homebrewersassociation.org/u/ynotbrusum)\ **Post date:** [December 15, 2019, 1:09pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368/13 "2019-12-15T13:09:48Z")
Another thing about using slurry is that you can try to time your batches so you are repitching immediately from a prior fermenter upon racking out from that primary.  This ensures highly viable yeast slurry.  Yesterday I racked a batch onto a yeast cake in a fermenter that I had just racked from, only cleaning off the Krausen ring with a sanitized paper towel.  I don’t do this often, but it is a bigger lager beer that just went in as the second batch… Cheers! ---
**Author:** ![OhDannyBoy](https://avatars.discourse-cdn.com/v4/letter/o/838e76/32.png) [@OhDannyBoy](https://forum.homebrewersassociation.org/u/OhDannyBoy)\ **Post date:** [December 15, 2019, 2:57pm UTC](https://forum.homebrewersassociation.org/t/using-yeast-slurry-now-im-concerned-about-lag-time/29368/14 "2019-12-15T14:57:33Z")
> [@ynotbrusum](#): > > Another thing about using slurry is that you can try to time your batches so you are repitching immediately from a prior fermenter upon racking out from that primary.  This ensures highly viable yeast slurry.  Yesterday I racked a batch onto a yeast cake in a fermenter that I had just racked from, only cleaning off the Krausen ring with a sanitized paper towel.  I don’t do this often, but it is a bigger lager beer that just went in as the second batch… > Cheers! Cheers 😉 At present I don’t transfer for secondary/conditioning, just 3-4 weeks in same bucket for primary and a fair bit of secondary. I may consider changing my process when using slurry, it makes sense to pitch slurry when highly viable 😉 Alternatively I may just make a vitality starter so it’s raring to go! I understand that there will always be a Lag Phase though as the Yeasties have to acclimatise to there new environment and prepare to reproduce.