Crosby & Bakers DADY activity qoestion?

[Prairiepiss]

Ok I'm not happy. I bought a pound of Crosby &Baker DADY the other day to use in my first AG ferment. The wort is 10 gallons. I rehydrated 15 g in 95 f RO water. Then pitched after about 20 min. 8 hours later I really don't have any activity that I can tell. The fermenter temp was 73 f. I put a coat on the fermenter and a heating pad. I got the temp up to 79 f. Still nothing.

This was the first time using this yeast. So I rehydrated 15 g more with 95 f RO water. Waited 10 min. Added a little of the wort from the fermenter. 20 minutes later and I barely have any action. A very thin layer of foam on the surface. Some visible movement in the liquid not very much.

I'm use to my starters foaming over within 10 minutes.

How active should this yeast be?

Could I have gotten a bad or old batch from the brew shop?
If so? How can I tell.

[Prairiepiss]

Ok its been 40 minutes. Since I added the wort. Temp is 80 f. The foam on top of the liquid has dispersed. And only covering 40% of the surface. I do see bubbles coming up from the yeast bed now formed at the bottom of the jar. Not very frequent though.

[Dnderhead]

I dont know that yeast,,you say all grain...was it cooked? a rather high gravity like8% if yes id aerate for
several hours.

[Prairiepiss]

Note to self don't ever ever deviate from your normal yeast preparation method.
I started another test batch actually 2. The first I rehydrated in 110 f RO water added wort after 10 min. At around 95ish f. And it took off like a rocket. That is my normal process I use with bakers yeast. The second I tried the same method with tap water. Was just curious. It to is slow and not very active. Same as the first.

[Prairiepiss]

I dont know that yeast,,you say all grain...was it cooked? a rather high gravity like8% if yes id aerate for
several hours.

It is the flaked wheat I cooked over the last two days. I airated for 3 hours last night. Aquarium pump and large stone. 7.5% or so.

[Prairiepiss]

It's not looking good for this yeast. I pitched all three test jars in the fermenter last night. Still nothing this morning.

[rockchucker22]

I always keep some e1118 around just in case. Sounds like your yeast does not like ag.

[Prairiepiss]

I've got some EC-1118 and bakers yeast on hand. I was just trying to give this yeast the benefit of the doubt. If nothing when I get home. I will drop a bomb on it. I think I will try the DADY in a sugar head. To try to find out if its the yeast. Or wash. I just have a sneaky suspicion the yeast is old.

[Dnderhead]

"I just have a sneaky suspicion the yeast is old."
or mishandled..

[Prairiepiss]

That is what I was thinking. I think I will contact Crosby & Baker and find out if they can tell me by the lot number how old it is.

[Stilly]

I have never heard of or used DADY yeast, but I do have plenty of experience with Crosby and Baker Super Start and their plain ole Distillers Yeast. Both work fine but they like heat, lots of it! Anything below 80 degrees and they slow down big time and can stall. What I like about them is they finish very clean, important for my Oat Sugarhead. I like to run the temp in the 85 degree range. Start them at 90-100 degrees and watch the ferment take off within a couple hours, sometimes less.

I have a bucket of UJSSM that is generation 12 that started with 5 TBS of Super Start and still fires up and runs great on reloads. Good stuff in my book.

cheers
stilly

[Prairiepiss]

Well I got the fermenter temp up to 81 f last night and nothing as of this morning?

DADY Dry Active Distillers Yeast.

Doesn't say supper start on the package.