Slow starting fermentation?
I just put my first batch of AG into the fermenter last night at around 10pm. It is now 11:30pm the next day--still no bubbling, no evidence of yeast forming on the surface.
Every other batch I've done thus far (extract) would be going balls out crazy right now. But then again, those were wheat beers.
Here's the rundown of what I did:
10 lbs pilsner malt
1 lb rye malt
Cooled to 72 degrees via wort chiller
Took gravity reading, and adjusted w/ water to get 1.050
Added yeast (WLP German Ale/Kolsch) That was sitting at room temp for 3 hours
Shook the sucker till I was out of breath about 10-15 min
My basement is around 64-65 degrees, but that didn't really effect my other beers which I didn't use starters on.
I pray to God that I didn't mess anything up, because that would mean about 5 hours down the tube.
Is there anything that you guys recommend doing? Or am I just worrying too much? Should I re-aerate, increase the temp (hot water bath), or just leave it alone?
Thanks all, and have a good weekend!