Hi All,
I'm a new member of the forum but a long time HB'er who finally broke down and went all-grain. While there's certainly more work involved, I'm hoping the product will make it worth while.... and I'm getting 10 gallons instead of 5 per batch. Which brings me to my question: I brewed a Czech Pilsner on Sunday and with 10 gallons I had to split the batch into two glass fermenters. Because I'm lazy, and didn't make a starter, I directly pitched a vial of German Lager WLP800 into each carboy at about 75degrees. So we're talking the same wort, same temperature and same yeast. One fermenter is krausening and bubbling, and the other ain't movin'.
I know this board is full of questions about slow starting fermentations, but this situation seems odd to me. Any ideas?
I'm a new member of the forum but a long time HB'er who finally broke down and went all-grain. While there's certainly more work involved, I'm hoping the product will make it worth while.... and I'm getting 10 gallons instead of 5 per batch. Which brings me to my question: I brewed a Czech Pilsner on Sunday and with 10 gallons I had to split the batch into two glass fermenters. Because I'm lazy, and didn't make a starter, I directly pitched a vial of German Lager WLP800 into each carboy at about 75degrees. So we're talking the same wort, same temperature and same yeast. One fermenter is krausening and bubbling, and the other ain't movin'.
I know this board is full of questions about slow starting fermentations, but this situation seems odd to me. Any ideas?