Has anyone used WLP041?

I was wondering if anyone has used White Labs WLP 041 Pacific Ale Yeast, Its been about 36 hours since I pitched and I'm still not seeing any krausen or a sign of active fermentation and was wondering if anyone has experienced slow performance like this with this specific strain, yeast was fresh, and the current temp is 65F.

I have not used that exact yeast, but I have used WY1332, which is (or was at one time) essentially the same strain. I have not noticed it to be a slow starter, but it is a slow finisher. I have a batch of Amber Ale going now that was pitched at around  62 and it went fast for a couple of days, then slowed down but continues to bubble slowly for many days. Krausen is finally falling after a week.

36 hours is too long, and that temperature should be fine. You might want to pitch some additional yeast in there. One of the reasons I make starters is so I can verify that my yeast is good with enough time to purchase a replacement before brew day if there is a problem.

--GF

GigaFemto said:

I have not used that exact yeast, but I have used WY1332, which is (or was at one time) essentially the same strain. I have not noticed it to be a slow starter, but it is a slow finisher. I have a batch of Amber Ale going now that was pitched at around  62 and it went fast for a couple of days, then slowed down but continues to bubble slowly for many days. Krausen is finally falling after a week.

36 hours is too long, and that temperature should be fine. You might want to pitch some additional yeast in there. One of the reasons I make starters is so I can verify that my yeast is good with enough time to purchase a replacement before brew day if there is a problem.

--GF

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I did make a starter even though 99% of the time I don't need one. I have half a packet of US-05 and I might toss that in if it doesn't pick up soon, normally when I pitch then go to bed when I wake up the beer is usually already going. So I was pretty surprised but one time I had a Belgian yeast do the weirdest thing.

It fermented for 2 days, then the krausen fell then a week later it came back to life and finished out, and had no infection. it did that 2x and I have no idea what was going on with that yeast, but I figured this yeast was probably just doing something like that one.

Supposedly from what I read online this yeast is a british strain of yeast that is used in Portland by a couple breweries. Since most of the british strains ive used have fermented fast I'm pretty surprised.

Update: it now has a thin layer of normal looking krausen forming so I think it's fine I'll post a update soon I think the yeast was just lagging for some reason.