Kaz
Well-Known Member
Brewed a Belgian Dubbel yesterday, OG 1.062. Made a starter 24 hours earlier 1.8L with a vial of WLP500 Abbey Ale yeast that was about a month away from expiring. After 24 hours on the stir plate, the starter had no sign of activity. I pitched it into 65F wort anyways thinking that maybe it was a fluke. After sitting in the better bottle at 64F for almost 24 hours now, there is still no sign whatsoever of fermentation, no bubbles, no krausen, no nothing. This is unusual to me, I usually have activity in about 8 hours consistently. Question...should I wait a little longer and risk some bacteria or wild yeast taking hold, or should I re-hydrate 2 packs of T-58 that I have as a back up and re-pitch now? TIA