19 hours and matza balls :)

[TimmyR]

Pitched Wyeast 1187 last night into a Porter (OG 1.054.) Did not use a starter and pack was swollen only 1-2". Hit it with pure O2 for 1 minute through a diffusion stone. Pitch temp may have been a bit high (less than 80 F.)

I am now sitting tight at 68 F, with no bubbles 13-hours later.

1. Should I hit it with oxygen again?
2. Anybody have any experience with the yeast strain or lag-times over 12 hours? Last time I lagged this long I had problems, but that beer was really high gravity and I underpitched a lot.
3. Since I leave on a trip to Seattle tomorrow morning, I am contemplating throwing a vial of WLP001 in if I am still without any signs at 24-hours.

Thanks.

[seanhagerty]

The best thing to do is, to not do anything. Keep some dry yeast onhand and if it hasnt started by tomorrow morn, pitch the yeast on it.


Sean

[codewritinfool]

Sean has the right answer I think. Don't do anything yet.

[TimmyR]

Thanks Sean...I have some Safale 05 handy. I'll rehydrated in the AM if I am sans-bubbles. I am sure it is fine, just need confirmation by tomorrow or it sits for a week.

[Push Eject]

Dude... 13 hours is nothing. Truly.

Remember those yeast have to take up all available oxygen, switch to their anaerobic life-cycle and produce enough co2 to super-saturate your wort before you'll see even ONE little bubble...

I hate to say it, but relax, don't worry and drink yourself into oblivion.

Push E.

[TimmyR]

19 hours - Lots of large colonies of matza balls just below the surface; it appears as though all is well. Warming up tonight. Hope to follow Push's advice tomorrow night at Elysian or some other local establishment in Seattle. Staying near the Needle. Thanks. Figured I was worrying without cause...maybe because it POURED 23 min into my 90 min boil last night.......now relaxing w/ "The Kaiser" by Avery.

[santamarina]

Here's to long lag times! I pitched a vile of White Labs Cal Ale 001 into an IPA with an OG of 1.064 a couple weeks ago. Fermentation started 28-36 hours later...and the thing finished 12 days later at a remarkable 1.016. Just imagine how low it would have finished if I made a starter and the yeast didn't die out so soon!

[TimmyR]

All is well as expected. I realized that some of the appeared lag was the fact I did not have a tight seal in the hole the bubbler was in. I used a NB thermowell and knew I was fermenting (foam, etc.) but saw no bubbles. Swapped it today for a new rubber plug and it is still bubbling like crazy.