I'm wondering if anyone has some insight as to whether or not excessive sediment would impede fermentation? On both occasions, my brother-in-law inadvertently sucked EVERYTHING out of the kettle with the siphon; in both batches (a Baltic porter, and most recently and alt beer) do not show any indications of fermentation (i.e. bubble in airlock). While I'm aware that the bubbles are not a yes/no indicator of fermentation, I'm stumped as to what is slowing the process down.
The Alt, for example, had a target OG of 1.053. My reading after a 60min boil was 1.040. Last night I gave the fermenter a whirl and a shake and did notice a bit of pressure behind my sanitized thumb. A good thing, right? I plan on waiting a few more days before I open to check the SG.
Also, this alt beer temp range is 55-61 degrees F. Noticed I didn't turn down my heater in the closet, which was reading a balmy 70. High temp having a negative effect?