I have this posted in a separate larger thread but I thought I would repost it here because it seems very relevant and this is a fresher thread:
It's been about 12 hours since i pitched the wyeast American Wheat, I simply smacked it good and pitched it right into the wort. I don't know how to make a starter, I didn't know such things were necessary. There is absolutely no activity in the carboy which is throwing me off. Usually the day after brewing I wake up the next morning to see healthy fermentation, however, I usually use dry yeast, too. So I'm hoping that since I used wet yeast, or whatever you might consider the smack pack, it will just take a little longer to get started since I apparently didn't prep the yeast right. But I'm also worried the air conditioner was set unusually low last night and could have chilled the carboy to about 65 degrees F.
After reading this thread I realize I may be a little skittish about my liquid baby, but its only because I care
. I will wait at least until tomorrow night before I do anything about it, but I'm wondering if my wort doesn't ferment can I save it by re-pitching some dry yeast in a couple days?
My question for BeerArchitect is what kind of yeast did you use?