sizemj
Member
First batch:
Everything went great, all according to plan. (Brewer's Best English Brown Ale). Pitched my yeast at 76 degrees. As cool as I could get it. It now has been 80 something hours. I have no krausen, and OG has not dropped at all. I did use the Nottingham yest in the slow starting lot. I did not rehydrate my yeast. Guy at my LHBS said that rehydrateing usually is not needed with dry yeast. So wait it out or repitch? Also I will not be able to repitch for about another 30 hours any issues with that?
thanks
Everything went great, all according to plan. (Brewer's Best English Brown Ale). Pitched my yeast at 76 degrees. As cool as I could get it. It now has been 80 something hours. I have no krausen, and OG has not dropped at all. I did use the Nottingham yest in the slow starting lot. I did not rehydrate my yeast. Guy at my LHBS said that rehydrateing usually is not needed with dry yeast. So wait it out or repitch? Also I will not be able to repitch for about another 30 hours any issues with that?
thanks