So last night I racked my current brew (a wit) on to about 12 pounds of pureed pears. The beer had been in primary for about 1.25-1.5 months (I ended up having to move unexpectedly, so the beer got ignored at SWMBO's house).
To prepare the fruit, after peeling and pureeing in a blender, I added 3/16 tsp (1.5 1/8 tsp measures) of potassium metabisulfate and gently stirred it in the carboy. About 28 hours later I racked the beer on to it. Then, I sprayed food grade C02 inside to remove any extra air in the headspace, and put on the airlock.
FG prior to racking was 1.08.
This was two days ago, and there is still not a single sign of krausen forming. Is it possible that the yeast can't muster enough strength to start fermenting again? Do I need to repitch yeast? Any help would be appreciated.
To prepare the fruit, after peeling and pureeing in a blender, I added 3/16 tsp (1.5 1/8 tsp measures) of potassium metabisulfate and gently stirred it in the carboy. About 28 hours later I racked the beer on to it. Then, I sprayed food grade C02 inside to remove any extra air in the headspace, and put on the airlock.
FG prior to racking was 1.08.
This was two days ago, and there is still not a single sign of krausen forming. Is it possible that the yeast can't muster enough strength to start fermenting again? Do I need to repitch yeast? Any help would be appreciated.