Calder

Recipes 

Yesterday I made a clone of Rogue Shakespeare Stout (OG: 1.060). Cooled beer to low 60s and pitched some PacMan slurry.

The slurry is a month old, I did not make a starter, but I have no reason to believe there is any issue with viability. The slurry was about a quarter of the cake from a previous batch.

It's now 23 hours, the fermometer on the fermenter reads 62 F, and the water bath reads 61 F.

I usually ferment this yeast in the mid 60s, so this is lower than my experience. Based on past experience I had expected it to be going crazy by now, and crawling up the blow-off tube.

Does the cold temperature make a big difference in the time it takes the beer to start?

I'm thinking about putting a heater in the water bath and bumping it up a couple of degrees.

Grinder12000

Recipes 

No doubt it does. I normally go warmer and cool it as it starts to takeoff.

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Grinders Island Brewery - Pipeline (Batch #)

Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)

Native302

Recipes 

In my experience with pacman it takes forever to get going. I just pitched a active 2L starter in an IPA and it took over 24 hours before I saw any activity. The starter took 3 days to become very active, and this was from a fresh swollen smack pack. Far from my favotite yeast.

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Calder

Recipes 

26 hours and no sign of life. I've put the heater in the water bath to get it up a few degrees.