Originally Posted by FlyDoctor
I would be shocked if this temp issue made the wort totally unfermentable - there's no way. You know the enzymes were active since you extracted sugar, and you know bubbles are not a reliable sign of fermentation. Are you sure your year are ok? More likely an issue there if its really not fermenting
There are no bubbles in the airlock and the surface of the wort is like glass. I will measure the gravity of it again, I might pitch a dry yeast this afternoon. The yeast gas was expanded in the slap bag.
I just don't want to spend too much energy on this to have a less then mediocre beer.
I'm just trying to sort out what to do with this.
I have a firm deadline, I have 10 days until this has to go in a secondary and sit for 2.5 to 3 months. I'm not sure why it isn't fermenting. But if I need to do this again to have something I'm going to want to drink, I have a day to start over,.