1728 Scottish ale doesn't wake up
I brewd yesterday my peaty porter with OG 1.074;
direct-pitched a WY1728 activated 24h before (pack produced in october and really stiff at moment of pitching, was maintained at 15-19C) in wort that wash oxygenated by shaking and "crashing" (siphoned in fermenter)....
now, about 15h after (at 18-20C) there is no sign of krausen or bubbling activity, nothing on the surface.
On the bottom i see (glass carboy) a big sediment of yeast.
Is that bad or i'm just paranoid? What prob happened? Suggestion on to do (rousing/re-pitch with saf05..)?
hasn't even been 24hrs yet...relax have a homebrew :)
What's your temp?
however, pitched at maybe 15C or so (night was cool) and moved rapidly to laundry at 18°C, now moved in living room (20C).
Yeast temps in DS : ranging from 13 to 24C
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