3

How long has everyone's Barleywine taken to start its primary ferment after pitching yeast? Note: I didn't use a starter but did compensate by pitching two smack packs of Wyeast. I used English Ale 1098.

  • At which temperature? The colder the more time it should take... – Philippe Nov 12 '18 at 14:36
2

I do make a starter for all my beers. My last brew was a barley wine/strong ale, for which I used dry yeast that I first hydrated, and then added to a small starter of 1.020 SG, and the day after again. I pitched it and I got a proper fermentation in less than six hours.

On the other hand, I have also pitched dry yeast immediately on top of wort and only got a fermentation going after 48 hrs.

So I would suppose that using two such smack packs would need a time between 6 and 48 hrs before the fermentation has really started up.

Signs on the wort of beginning fermentation are small islands of foam. If you have a properly locked down fermentation vessel, you can of course follow the pressure on the air lock.

  • 1
    Thanks for the feedback! I woke up this morning to a krausen cake on top of the wort that was dark and thick. I think I'm in business! – user16782 Nov 11 '18 at 13:41

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.