lag time

[wheatgerm]

My lag times seem to always be about 48 hours, no matter what I do. I used a starter this time and aerated the wort in the primary. I got the lag down to about 36 hours.

I'm not really concerned about it because all 4 batches have turned out great so far, but I'm interested in what other people's average lag times are. Just curious.

 

[Smokeater233]

With the current batch I'm on, I had an extremely fast ferment - started within hours of pitching the yeast, but I know that the lag can depend on a large number of factors including the kind of yeast you are using, the ambient temperature during the ferment, how well the wort was aerated, and other factors.

 

[prosper]

Pitching an active starter - usually about 4 hours. Direct pitching dry yeast - about 12

 

[djinn88]

1st brew (smack pack California Lager)~72 hours.
2nd brew (w/ 1000ml starter) ~4-5 hours.
3rd brew (dry Nottinghams) ~?? Not yet, but it is 24 hours since pitch.

EDIT-- None of these have been what is probably considered properly aerated, they had just been filtered into carboys and slightly shaken only.

 

[wheatgerm]

Pitching an active starter - usually about 4 hours. Direct pitching dry yeast - about 12

Is that time until you see krausen or time until you see airlock movement?

 

[Smokeater233]

Pitching an active starter - usually about 4 hours. Direct pitching dry yeast - about 12

I have to disagree...on my current batch I used a dry yeast straight from the packet and it began fermentation (establishment of krausen and air lock movement) within less than 6 hours. Again, I think it all depends on a variety of factors...

 

[Varroa]

I only have 3 solo batches under my belt:

First batch, dry yeast 8-10 your until air lock activity (1 bubble every 5 seconds)
Second batch, dry yeast, 72 hours for significant airlock activity (more than 2 bubbles per minute)
Third batch, smack pack with 4 hours swell time, no activity after 20 hours so far.

 

[Brew-boy]

On average for "Me" liquid yeast has karusen the next morning. Dry yeast around 12-24 hr.
Even yeast I received direct from the brewery took 6-8 hrs and then it was rocking.

 

[stellaontap]

My very first beer I used a smack pack (lager yeast) shipped via Canada Post in 30+ celcius weather. I never got any activity out of that one, so I am a little nervous about using smack packs again. All of my subsequent batches I have used dry yeast and have had lag times anywhere between 6 and 36 hours.

The local "make your own wine" store owner is putting in an order from Wyeast and asked me if I wanted to piggyback on his order.....naturally I said yes and now I will have two smack packs of Wyeast 2112 for some California Common next weekend :rockin:

Eric

 

[Varroa]

My very first beer I used a smack pack (lager yeast) shipped via Canada Post in 30+ celcius weather. I never got any activity out of that one, so I am a little nervous about using smack packs again. All of my subsequent batches I have used dry yeast and have had lag times anywhere between 6 and 36 hours.

The local "make your own wine" store owner is putting in an order from Wyeast and asked me if I wanted to piggyback on his order.....naturally I said yes and now I will have two smack packs of Wyeast 2112 for some California Common next weekend :rockin:

Eric

How was it shipped? I got once recently in Ottawa and it was from an Ontario online brew store and it was packaged in a insulated bag with a ice pack, all inside my order box.

 

[wonderbread23]

6-12 hours is typical for my beers. I typically pitch an appropriately sized decanted starter that had been chilled and then brought up to room temp before pitching. I also pitch cold (about 62 for most ales).

 

[wheatgerm]

6-12 hours is typical for my beers. I typically pitch an appropriately sized decanted starter that had been chilled and then brought up to room temp before pitching. I also pitch cold (about 62 for most ales).

That's pretty much exactly what i did this time around, except that I pitched while the starter was at 57F into a 65F wort. I saw krausen at about 20 hours, but no airlock activity until about 36 hours.