nowashburn

Recipes 

DISREGARD THIS POST, I HAVE REPOSED IN "FERMENTATION & YEAST" CATEGORY HERE:

http://www.homebrewtalk.com/f163/bavarian-hefeweizen-yeast-concerns-162495/

Hi all,

I made a Bavarian Hefeweizen Extract from Northern Brewer yesterday and I think there might be an issue with the yeast. I direct pitched the dry yeast at 80 degrees F and the room temp is a steady 60 degrees F.

The last few beers I did with dry yeast I direct pitched at the same temps and had no problems at all. In fact, they took off almost right away. Those beers were all ales though.

Its been 24 hours now and there is absolutely no activity going on in there. I know I should have patience but my main concern is that the yeast has already settled at the bottom. Being that this is a hefe, should I be seeing this much settlement at all let alone this early?

The yeast description says "Quick start and vigorous fermentation" and "Medium to high attenuation Non-flocculent strain". So this is why Im concerned.

Suggestions?

here is the yeast:
http://www.northernbrewer.com/brewing/brewing-ingredients/yeast/lallemand-munich-wheat-beer-yeast.html

here is the kit:
http://www.northernbrewer.com/brewing/bavarian-hefe-weizen-extract-kit-2.html