Fermentation Start on 10gallon Batch

I made a 10 gallon batch of esb the other day. split into two carboys. everything about these two are identical. i mixed 3 packets of s04, split between two cups to rehydrate. Pitched within 1 minute of each other. both carboys at the same temp.

As you can see one carboy fermentation is well underway, the other no signs whatsovever.

I am not alarmed at this point, just find it interesting that two carboys that are exactly the same start fermentation at different times. Only thing i can guess is the one that didnt start is closest to the compressor hump, possibly its a tad cooler than the other one.

Maybe Sam Adams is staring at the carboy on the right and intimidating the yeast.

dont sweat it. very normal. the causes can be many, just check back in a few days.

So the 2nd carboy started fermenting @36 hours the first was fermenting at 24 hours. Strange that there was a 12 hour difference when the two were pretty much identical. The 2nd doesn't seem to be fermenting as vigorous as the first.

You prove the wild nature of those living micro organisms that we rely on so heavily. There is nothing "typical" in brewing...every fermentation is different, and should not be used to compare one with another...you can't do that.

No two fermentations are ever exactly the same.

When we are dealing with living creatures, there is a wild card factor in play..Just like with other animals, including humans...No two behave the same.

You can split a batch in half put them in 2 identical carboys, and pitch equal amounts of yeast from the same starter...and have them act completely differently...for some reason on a subatomic level...think about it...yeasties are small...1 degree difference in temp to us, could be a 50 degree difference to them...one fermenter can be a couple degrees warmer because it's closer to a vent all the way across the room and the yeasties take off...

Someone, Grinder I think posted a pic once of 2 carboys touching each other, and one one of the carboys the krausen had formed only on the side that touched the other carboy...probably reacting to the heat of the first fermentation....but it was like symbiotic or something...

With living micro-organisms there is always a wildcard factor in play...and yet the yeast rarely lets us down. So it is best just to rdwhahb and trust that they know to what they are doing.

That's why I tell new brewers, don't assume the worst with the yeast, realize that they've been making beer since long before our great great great grandfather copped his first buzz from a 40 of mickey's out back of the highschool, so they are the experts.

Yeasts are like teenagers, swmbos, and humans in general, they have their own individual way of doing things.