Originally Posted by PitaPacket
Since this has been gone over again and again, I'll keep it short. I brewed my 4th batch (AG) on Sunday. The Wyeast Activator didn't swell. After frantically searching threads I decided to pitch anyway. Would you believe there were no signs of fermentation in the first few hours? The days wore on. More time was spent searching pouring over the countless threads about "dead" yeast . Conflicting opinions and solutions abounded. Could not get over the fear of the stuck fermentation, or the fermentation that never was. Revvy and others assured me that we should wait 72 hours. I was going to stop by the LbH and tell them how they had done me wrong. I ran out of time and had to come home to what I thought would be a still pool of beautiful dark stout wort. But there were bubbles. Very small beautiful bubbles almost exactly at the 72 hour mark. And now a few hours later the churning (however slight) has begun. I'd just like to say that I'm humbled and will continue to follow the great advice that comes from so many great brewers with an amazing amount of experience...... So thank you all and I'll be listening more closely from now on.
Hopefully it is not from wild yeast...there is always something ready to eat those sugars! :P
I have had dead yeast before, had to pitch again, only happened once. All my other brews have always taken off within 12 hours. If it takes that long, you can bet there were not many cells in that package or the temp was waaaaay cold.