OG 1.055 is a big brew. the yeast is working hard eating and growing. Give the little buggers a chance. Did you make a sterter for the yeast or use dry yeast ? What temerature your brew at ?
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Beer, it isn't everything, but it'll do till I get everything.
Never argue with a fool, onlookers may not be able to tell the difference.—Mark Twain
I used Liquid Yeast. Temp is right at 68 deg. Should i take a grav reading today or just wait and hope? haha
Did you make a starter? Liquid yeast can take a while to get going if you pitched directly from the smack pack/vial. I'd wait another day, then take a gravity reading if there is still no activity.
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And now we go AG!
On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter
I haven't seen any signs after about 55 hours in the fermenter.
I used a Winter Warmer kit from Listermanns here in Cincinnati that included a dry yeast packet. If I don't see something by tonight, I think I will pick up some more yeast and pitch it again. The packet had not expired, but I'm wondering if it was a bad packet?
On a side note, this is my second batch. The first one I did was so active after 24 hours, it actually popped the lid off the bucket.....twice! I went from one extreme to another.
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
I had similar problems when using liquid yeast for the first time.
I just poured the vile into my .1070 brew, and moved it into my 60-degree basement.
24 hours later, no activity.
I think I made 3 mistakes:
1- I should have made a starter, despite instructions on tube.
2- Higher gravity brews need more yeast regardless
3- A chilly basement is not the best place to start fermentation.
Fortunetly, by hour 30, it was cruising right along at normal speed. Though lesson learned.
This may sound weird, but tell me about the bubbles you see. Usually when I brew my airlock seems like it is percolating. But with this American Amber it's just a little bit of bubbles in the airlock. Are bubbles...just bubbles or does it need to percolate?
I beg to differ. 
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