yournotpeter
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- Joined
- Feb 3, 2007
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So I brewed a 1.081 OG Weizenbock with WLP300 (Hefeweizen) - based upon the Weizenbock recipe in Jamil's Brewing Classic Styles. MrMalty called for the equivalent of 3 vials. So I had made up my starter as usual, but when I took it out of the fridge to decant, I had every reason to believe I had gotten an infection and was really, really leery about pitching it and ruining a batch. I decided to quickly run to my LHBS and pick up what they had, which was only 2 vials. I oxygenated the wort thoroughly and then dumped the two vials and placed it in my fermentation fridge at 62 (per the recipe).
Well, here we are 16 hours later and I have NO activity. This being the first beer I've done without a starter in a long time, I just don't remember if this is normal or should I be worried. Would anyone possibly recommend increasing the temp to room temp to get the yeast active and then bringing back down to 62?
Well, here we are 16 hours later and I have NO activity. This being the first beer I've done without a starter in a long time, I just don't remember if this is normal or should I be worried. Would anyone possibly recommend increasing the temp to room temp to get the yeast active and then bringing back down to 62?