Fencemaker
Active Member
I brewed a 5 gallon batch of one of Papazian's simple Belgian Dubbel recipes yesterday. OG of 1074. When I was purchasing the ingredients, LHBS gave me a Wyeast smack pack for Belgian Strong Ale. I smacked it, it inflated a little (I don't know how much it's supposed to as I've never used one before) and I pitched it at 75 degrees (wort). Normal aeration and mixing procedures. 24 hours later and no airlock activity. It's in a room that stays 72 degrees. Was thinking maybe pitch more yeast but I don't have any and can't get more until Wednesday. Should I pop it open to check for krausen even though I don't have more yeast ready if I need it? Try another brand? Do a fermentation dance? I'm hoping for guidance....