Forbidden fruit

[paulmaybee]

Greetings, O wise ones.

I pitched this 2 days ago and still have limited activity, although it is fermenting.  It's a wit with forbidden fruit that was almost expired.  Should I:
1) pitch some S-05 on top
2) wait a bit longer
3) relax, it's fine

[robcoombs]

I used the forbidden fruit over the summer for a white ipa. I found it was a bit of a slow starter for me (though others may have a different experience). What is the current temperature?

Either way I would probably wait it out a little longer. Like you said it is fermenting, though not aggressively. Maybe check the SG tomorrow night to see how many points you've dropped.

There are likely guys a lot more experienced than me though so let's see what they have to say as well. I've never tried using a yeast pack that was close to expiry.

I know some people don't like doing a starter but it would help in cases like this. Especially if you're concerned about the yeast health prior to pitching

[Al-Loves-Wine]

Yeah, Wyeast says its a low flocculation yeast, probably gonna go like that the entire ferment. I'd just check the gravity after 5 days and see how close you are then.

[paulmaybee]

Thanks for the input guys.  It's actually starting to look a little fuller now, very slowly but surely so I'll just keep waiting and check SG When I rack to secondary.

[jamie_savoie]

One thing you could've done is what is called a delayed starter and pitch.  I do that very often and it's a great way to ensure you pitch healthy yeast and that it doesn't stress too much.  All you do is chill the wort as usual, transfer to fermenter but also transfer some wort (1-1.5L) into a 2L flask.  Pitch the yeast in the flask, then pitch that flask 8h later into the fermenter.  Voila
I also do that when I make a big abv beer and want to skip the last step up of the starter

[paulmaybee]

Thanks!  Looks like I just had to ask.  A few hours later it looked like this!

[robcoombs]

Looks like you're all set. I think you'll really like what that yeast brings to a Wit.

[jamie_savoie]

Looks like you're all set. I think you'll really like what that yeast brings to a Wit.

x2
it's THE yeast to use in a wit imo.  I need to brew one soon 

[paulmaybee]

This is my second attempt at the Sumac Wit.  I had the yeast and a bunch of the sumac tea left over so I wanted to use it up.  Yum!  Then, Elevensies Espresso Breakfast Stout went in yesterday and is already chugging away.  Maybe it's just me, but man I love beer!