Originally Posted by Braufguss
A little more info....
type of yeast (dry/liquid), kind of yeast, how long ago you pitched, ferm temp, etc.
BTW, I would have just made a starter for a 1.057 brew, better to have a healthy fermentation than a slow, laggy, off flavored one!
I have still never made a starter. I guess I should get in the habbit since everyone seems to do it. I have never read about laggy slow yeast causing off flavors.
liquid wyeast Denny's Favorite 50 (manufacture date: July 2011). Pack swelled up quickly.
Pitched last night around 11:30pm (Sept 11 2011), after pitching realized I forgot to aerate so I opened back up and mixed the wort around with a plastic paddle.
Ferm temp @ 65F (yeast range 60 - 70F)
There was no activity this morning, but it had only been 7 hours.