This isn't another, "its been 48 hrs and my fermentation hasn't started!!!" freak out thread, just curious about other people's experiences w/ dry and liquid yeast...
I brewed an Amarillo IPA on Sunday and pitched a packet of Safale 05 (rehydrated in a cup of warm sanitized water) when my wort temp got below 80 degrees. I placed my fermentor in a tub of water in my basement with an aquarium heater and it has stayed at a constant 68 degrees. It has now been almost 48 hours and there are no signs of visible fermentation (no airlock bubbles, no krausen forming etc).
I normally use liquid yeast w/ a starter and my fermentations usually take off within 8-12 hours, but I received a pack of Safale 05 in addition to my liquid yeast by mistake from my last kit and thought I would save a little $ and use it for this batch.
I have always heard that using dry yeast leads to faster fermentation starts because the amount of yeast is double the amount in a smack pack, so what gives?
I'm obviously going to wait it out for at least 72 hours before I really start to worry and think about repitching, just wanted to hear from dry yeast users if this is a normal lag time
I brewed an Amarillo IPA on Sunday and pitched a packet of Safale 05 (rehydrated in a cup of warm sanitized water) when my wort temp got below 80 degrees. I placed my fermentor in a tub of water in my basement with an aquarium heater and it has stayed at a constant 68 degrees. It has now been almost 48 hours and there are no signs of visible fermentation (no airlock bubbles, no krausen forming etc).
I normally use liquid yeast w/ a starter and my fermentations usually take off within 8-12 hours, but I received a pack of Safale 05 in addition to my liquid yeast by mistake from my last kit and thought I would save a little $ and use it for this batch.
I have always heard that using dry yeast leads to faster fermentation starts because the amount of yeast is double the amount in a smack pack, so what gives?
I'm obviously going to wait it out for at least 72 hours before I really start to worry and think about repitching, just wanted to hear from dry yeast users if this is a normal lag time