LovesIPA
Well-Known Member
I thought you could do this. Maybe I did it wrong?
I harvested 3-4 jars of yeast slurry from a prior batch about a week before brewing my last batch. They were in the fridge the whole time.
Two days ago I brewed and pitched about 300 ml of slurry which should be plenty for a 5 gallon batch. I shook it up and when I checked on it 24 hours later, the airlock was not moving. There was no krausen at all and no activity.
I know what everyone says - airlock activity is not an indication of fermentation. However, every other batch I've brewed has always started fermenting in that time frame. This batch was in a sealed glass carboy - not a bucket - so there was no air escaping from a loose bucket lid.
Yesterday I decided that I'd better pitch some dry yeast I had on hand rather than wait around long enough for an infection to develop.
I also tried pitching slurry once before. It did start fermenting after considerable lag (< 24 hours), but it was verrrrrrrrry slow. It finally finished but I was a little worried. That slurry had only been in the fridge for a day or so.
So can you not just re-pitch yeast slurry? Is there more to it than that?
I harvested 3-4 jars of yeast slurry from a prior batch about a week before brewing my last batch. They were in the fridge the whole time.
Two days ago I brewed and pitched about 300 ml of slurry which should be plenty for a 5 gallon batch. I shook it up and when I checked on it 24 hours later, the airlock was not moving. There was no krausen at all and no activity.
I know what everyone says - airlock activity is not an indication of fermentation. However, every other batch I've brewed has always started fermenting in that time frame. This batch was in a sealed glass carboy - not a bucket - so there was no air escaping from a loose bucket lid.
Yesterday I decided that I'd better pitch some dry yeast I had on hand rather than wait around long enough for an infection to develop.
I also tried pitching slurry once before. It did start fermenting after considerable lag (< 24 hours), but it was verrrrrrrrry slow. It finally finished but I was a little worried. That slurry had only been in the fridge for a day or so.
So can you not just re-pitch yeast slurry? Is there more to it than that?