Just brewed a dunkle weizen with bavarian dry yeast packet that i rehydrated for 15 minutes. Its been 6 hours and no activity at 72f fermentaion temp. How long before i need to think about adding anothe round of yeast?
Patience, padawan. Wait for the force, you must.
i have a robust porter going now with dry/rehydrated yeast that took 12 hours or so for the airlock to lift. took around 18 hours to start bubbling. my bet is it will taste pretty dang good...
1: Yeti RIS clone
2: Mangrove Hefe
3: Barkshack Gingermead
4: Oatmeal Stout
5: Bavarian Wheat
6: Premium Lager
Fermenting: Concord Wine, ESB
It's going! Nothing like waking up to a nice fermentation.