Why don't I have these problems?

[mfischer2]

Just finished up an old show with Daniela complaining about a 48 hour start on fermentation. 48 HOURS?? WTF! The LONGEST mine has ever gone is maybe 10 hours, but usually about 4-8 hours.

And for those of you playing along at home, I don't aerate (or didn't) at all, not even shaking! I DO however make a small (750ml) starter the night before.

Could this mean that Chris White is wrong about starters or could it just be different yeast strains starting slower/faster than others?

[Thirsty Mallard]

I believe it was President Bush who said, "Bein' lucky beats bein' smart." Or maybe it was a poker guy... whatever.

My first few brews I didn't aerate and I pitched just the vial... and I was usually going just fine. Of course, now I ferment better and cleaner using the TBN advice.

Regardless, I would be hard pressed to say that Chris White, a microbiologist who makes his complete living on all things yeast, would be wrong about his yeast. I could be wrong... but Im not.

[bperetto]

The longest I've seen is 4 days. That's happened about 3 times with various yeast and every time the beer has been fine.

There's so many variables: strain, initial yeast health, starter & size, wort gravity and composition, aeration, temperature, etc...

And just because you don't see bubbles doesn't mean the yeast isn't doing something in there.

[Kaiser]

I may even go as far and say that less aeration will lead to a shorter lag time since the yeast has to start fermenting earlier. But you should have less healtier yeast and less yeast in general.

Kai