I recently made my first batch of AG wort, but I am having what seems to be a long lag time after pitching yeast. I have a sample that I used for OG measure that I pitched a miniscule amount of yeast from the vial I used with the batch and it shows more activity after 3 hours than the full batch has in 24 hours.
I had complications that I feel may have led to decreased yeast viability.
- I usually “freeze” 2 gallons of water to top/cool off the wort after boiling. I couldn’t do that this time because (I’m a noob AG brewer) after sparging I had my full 5 gallons.
- I didn’t have a wort chiller (why is described in #1), so I had to cool the wort in an ice bath.
- It was VERY late, and I pitched my yeast too hot (85 degrees).
As of now, the wort in the bucket fermenter shows no signs of fermentation. I have not opened the lid to sample for gravity readings because I want to have a plan of action in place before I lend the batch to possible contamination.
I have been reading on aeration in trying to determine all the angles aside from dead yeast and I find many opinions on “when” to do so. I always shake and stir my wort prior to pitching, but at that temperature I think the oxygen may not have held in suspension.
- Should I attempt to aerate the wort now that it is cooler, minding the fact that it is 36 hours after pitching?
- Should I repitch with new yeast?
- Or both?
Any other thoughts are welcomed.
Russian Imperial Stout, 1.068 OG (1.094 target), pitched with WLP060 directly