Is WLP500 a slow lag time yeast?

[Dawg LB Steve]

Did a 1 L starter, Friday afternoon, with the vial the exp date was 8/30/2015, had a thin krausen in the flask. The whole liter went into the fermenter (1.072 OG wort), pumped out of the brew kettle and got immensely aerated, then hit it with O2 for about a minute and a half or more. Pitched it at 3:00 yesterday afternoon into 70 degree wort, looked like no activity yet this am, will see if I have anything in about an hour when I get home, LHBS is closed Tuesdays if I need to pick up more yeast it would have to be this evening, is this yeast notorious for a long lag time?

[Beer-lord]

Never used that yeast (yet) Steve but I never start to worry much until after 24 hours of pitching.
I do notice that when I get the starter very close in temperature to the wort, fermentation begins much faster. I pitched yesterday at 1:30 and by 6 had small islands on top. By this morning it was already 1" of krausen. Sometimes it takes 2 days for that to happen for me.
Also, is 1 L enough for a 1.072 wort? Looking at yeastcalc it appears you really could have gone with 1.5 liters so maybe it's a bit under-pitched.

[Dawg LB Steve]

Yep should have made a bigger starter but I think I'm stressing more than the yeast!

[BigPapaG]

Hi guys!

Yeah, it's the Chimay strain, comparable to the WY-1214...

It's a slow starter, and it's a bit underpitched.... Which is not a bad thing for a Belgian... Tends to add flavors that can be desirable!

As Paul said though, don't fret about a day or two of lag time... The yeasties are just upping their cell count for you!

I've had at least one other Belgian strain take as long as 72 hours to kick it into gear.

[Inkleg]

I'll look when I get home at my notes. I write down pitch and signs of fermentation times. I think my first pitch was a little slow and second slurry pitch was quicker. If you're using buckets, make sure the lid is tight. I may or may not have failed to completely secured a lid before.


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[Dawg LB Steve]

BIG PAPPA! Where you been? You've definitely been missed! Was hoping to hear from you last October for breweries in the Buffalo/Falls area.

Back to the yeast as Roseanne Roseanadana said "Never Mind"!
It's a bubbling and churning away and have about a half inch of Krausen so far, probably started in the neighborhood of about 18-20 hours. It just bugged me cause since I started using starters and O2, I've had activity in the 12-14 hours.
I know RDWHAHB!

[BigPapaG]

BIG PAPPA! Where you been? You've definitely been missed! Was hoping to hear from you last October for breweries in the Buffalo/Falls area.

Sorry I missed ya... Good to be back though!

Guess Paul didn't see me sneak in under the radar!

I knocked on the login, and they let me in! Go figure!

[Beer-lord]

BigPapa is welcome anytime, anywhere.

[BigPapaG]

BigPapa is welcome anytime, anywhere.

Thanks man, missed y'all!

[mashani]

FWIW, I had about 18 hour lag last batch I used it in. And that was with an 800ML starter in 2.5 gallons.

[Dawg LB Steve]

Thanks Mashani, with the amount of thick krausen I'm guessing around 18 hrs or so. BigPappaG, just cause your not brewing doesn't mean you can forget about your brewing family, always welcome to throw your 2 cents in, weather brewing or not!!!