Hey all, I just brewed my first batch this past Sunday and pitched this yeast around 1pm on Sunday...I have read that this can be a slow starting yeast, so I didn't worry when I saw no action yesterday. Lo and behold, I check on the fermenter today and the airlock is bubbling away, and it looks like there is around an inch or so of krausen remnants on the inside of the bucket above the liquid line.
I have my thermometer in the room (spare bathroom in basement) and the temperature is staying right around 65 degrees, give or take a couple of degrees. The pouch said that the yeast worked best between 68 and 74 (roughly, I threw out the package already), but I thought I could minimize the banana type flavors if I kept the temperature a bit on the cooler side....any concerns with this approach?
My plan is to let the yeast do its thing for 2 weeks from brew day, and then check the gravity. I ended up slightly above the OG....expected was 1.058, and I was at 1.060 which I figured was good enough for my first attempt. The anticipated FG is 1.016, so I will be looking for something close to that.
Anything else I'm missing? Just planning on looking in on the fermenter every day to ensure no blowoffs or anything...
Sorry for the huge post, but wanted to make sure I was on the right track!