Originally Posted by langdonk1
I'm worried because it's been 17 hours and there is only about a 1/4 inch, if that, of Krausen. Should I give it more time? Did I underpitch?
I thought we already established that yes, you did indeed underpitch.
If you're already seeing convective activity in the fermenter, then yes, things are rolling along. 17 hours is not long at all. I wouldn't worry unless it'd been 3 days and there were NO bubbles at all on the surface. Yours are just taking a little longer to ramp up because there weren't quite enough of them to begin with.
Be patient! Looks like things are rolling along nicely. Just make sure you do whatever it takes to keep the beer's temperature below 70° F (ideally between 63-65° F, in my opinion). If you let it get too hot, it'll all be for naught.