Hi!
We aren't getting any reactions at the fermentingforum, so we´ll have a go here! Long story short, we made a wort for organic nettlebeer (OG1.043), and added a yeast starter. This 'superyeast' had instructions for a yeast starter containing yeast, yeast salt, citric acid and orange juice. It's now about 60 hours ago that we've pitched it and there are still no visible or measurable signs of fermentation.
We're guessing the problem is that we've pitched our yeast at a too low temperature, we aren't sure but we think it was well below 18C. Now we are wondering how to get our yeast back to life.
-Should we give up and ditch it?
-Should we get the temp of the wort up higher to wake up the yeast?
-Should we add new yeast? If so, should we use this yeast starter again, or just a starter of yeast and water, or no starter?
-Should we do something completely different?
-Couldn't the too cold pitching be the problem, but is it something else?
Thanks in advance!
We aren't getting any reactions at the fermentingforum, so we´ll have a go here! Long story short, we made a wort for organic nettlebeer (OG1.043), and added a yeast starter. This 'superyeast' had instructions for a yeast starter containing yeast, yeast salt, citric acid and orange juice. It's now about 60 hours ago that we've pitched it and there are still no visible or measurable signs of fermentation.
We're guessing the problem is that we've pitched our yeast at a too low temperature, we aren't sure but we think it was well below 18C. Now we are wondering how to get our yeast back to life.
-Should we give up and ditch it?
-Should we get the temp of the wort up higher to wake up the yeast?
-Should we add new yeast? If so, should we use this yeast starter again, or just a starter of yeast and water, or no starter?
-Should we do something completely different?
-Couldn't the too cold pitching be the problem, but is it something else?
Thanks in advance!