Nottingham Yeast no activity

[Brewer #73650]

Guys, thanks for your input. It really helps. I will wait until tomorrow probably and see what happened. The worst case I will add 1/3 of the slurry to the new batch or transfer the unfermented to the new one.
I use some time ago Nottingham on another recipe and indeed was great. It never happened to me such a slow start. Anyway, hope dies the last. At the end it's not a huge lost anyway, but it is good to know what was the cause to correct in the future. I'll keep updated on this issue.

Cheers,

 

[Brewer #73650]

Hi ALL,

Good news. The yeast start working late last night (more than 24 hours later). Until today it just start working as supposed to work. The reason i am thinking of the slow start it's the oxigenation of the worth that might not be enough (shake of the barrel). This is the only thing I am thinking might be the reason.
Anyway, thanks all for the good input. I'll let you know how the beer came out.

Cheers,

 

[jeffpn]

I'll let you know instead. It'll be just fine!

 

[GFHomebrew]

Hi ALL,

Good news. The yeast start working late last night (more than 24 hours later). Until today it just start working as supposed to work. The reason i am thinking of the slow start it's the oxigenation of the worth that might not be enough (shake of the barrel). This is the only thing I am thinking might be the reason.
Anyway, thanks all for the good input. I'll let you know how the beer came out.

Cheers,

When i shake my fermentor for oxygen i shake it like it owes me money. I sit it on the edge of a chair or milk crate so its right on the balance point and adgetate the bejesus out of it for a minute or two. Seems to work alright

 

[Ozarks Mountain Brewery]

not trying to rain but you realize that all depends on the air in your head space, if you have a very small head space not enough air shakes into the beer and another twist air is not oxygen, its only a small part of h20

 

[GFHomebrew]

not trying to rain but you realize that all depends on the air in your head space, if you have a very small head space not enough air shakes into the beer and another twist air is not oxygen, its only a small part of h20

Mate remember we ferment in buckets over here carboys are catching on but there is plenty head space above wort.

 

[Mark D Pirate]

I aerate my wort before it hits the FV , I cube my wort and drain half in from a decent height and then shake the cube like an English nanny ....works OK for me

 

[jeffpn]

I shake my carboy with a dry airlock on it. If air is going into the wort, more air is coming in behind it. Many times, I see bubbles within 12 hours.

 

[Mase]

When i shake my fermentor for oxygen i shake it like it owes me money. I sit it on the edge of a chair or milk crate so its right on the balance point and adgetate the bejesus out of it for a minute or two. Seems to work alright

Very similar, but on an old rug on the basement floor. Last beer started fermenting in 4 hours and finished within 2 points of target FG at 48 hours.

 

[GFHomebrew]

Ive been curious to see weather there is any one who has tried a drop of olive oil in fermentor somthing in the oil gives the yeast somthing that is similarto airation lipids i think its called. Kia has it on his brew blog brewkaiser .com weird eh?

 

[Brewer #73650]

Hi guys,

Actually I did another batch and use slurry (calculated from Mr.Malty) instead. At the temperature of 18 celsius it started fermenting within 30 hours. I am guessing that the starting temperature might be. Because I shake the fermenter like crazy. Before I guess it was a little bit higher temperature maybe, for that the fast start of yeast.
Just another annotation to the post: I am brewing at 2500m, high altitude, kind of dry air in here. We are in a desert basically (Arequipa, Peru). Maybe this is another thing that should help someone. Maybe I need to shake ore the fermenter.
Anyway, it's a 20L and I am using only 11L.

Cheers,

 

[Brewer #73650]

Ive been curious to see weather there is any one who has tried a drop of olive oil in fermentor somthing in the oil gives the yeast somthing that is similarto airation lipids i think its called. Kia has it on his brew blog brewkaiser .com weird eh?

I've read about the olive oil, but never tried it myself.

 

[Nosybear]

Hi guys,

Actually I did another batch and use slurry (calculated from Mr.Malty) instead. At the temperature of 18 celsius it started fermenting within 30 hours. I am guessing that the starting temperature might be. Because I shake the fermenter like crazy. Before I guess it was a little bit higher temperature maybe, for that the fast start of yeast.
Just another annotation to the post: I am brewing at 2500m, high altitude, kind of dry air in here. We are in a desert basically (Arequipa, Peru). Maybe this is another thing that should help someone. Maybe I need to shake ore the fermenter.
Anyway, it's a 20L and I am using only 11L.

Cheers,

I'm at 1,600 m, also very dry. Doesn't seem to be a factor in how long it takes the yeast to start! You will have less oxygen in the wort due to lower pressure but they brew here in Leadville, CO - 10,200' above sea level, or 3,110 meters - with no problem.

 

[Brewer #73650]

I'm at 1,600 m, also very dry. Doesn't seem to be a factor in how long it takes the yeast to start! You will have less oxygen in the wort due to lower pressure but they brew here in Leadville, CO - 10,200' above sea level, or 3,110 meters - with no problem.

Good to know. Thanks,

 

[GFHomebrew]

Hi guys,

Actually I did another batch and use slurry (calculated from Mr.Malty) instead. At the temperature of 18 celsius it started fermenting within 30 hours. I am guessing that the starting temperature might be. Because I shake the fermenter like crazy. Before I guess it was a little bit higher temperature maybe, for that the fast start of yeast.
Just another annotation to the post: I am brewing at 2500m, high altitude, kind of dry air in here. We are in a desert basically (Arequipa, Peru). Maybe this is another thing that should help someone. Maybe I need to shake ore the fermenter.
Anyway, it's a 20L and I am using only 11L.

Cheers,

Maybe the lower oxygen level in the atmosphere the air is thinner the higher up you go I hear so less oxygen would get disolved in your wort by the shake rattle and roll method. Probably pure O2 would be the go but I don't use this as its exy and shaking seems to work for me.