Fighting_sin
Active Member
I made a Nut Brown a few days ago. I pitched the yeast (Nottingham Ale) and after 36 hours there was a little bit of activity. I mean everything prior to that was settled on the bottom with no bubbles or anything suspended at all. No visible signs of activity at all. Then around the 48 hour mark it exploded...literally.
I made an India Pale Ale using the Nottingham also the same evening and that yeast started showing signs of activity within a few hours. I am happy that the Nut Brown is okay now, but has anyone else experienced such a slow start to their yeast. I was almost scared for a couple days. Any ideas why the yeast appeared to be dead at first?
And if the yeasties had been dead, would you recommend adding more yeast to get it fermenting?
I made an India Pale Ale using the Nottingham also the same evening and that yeast started showing signs of activity within a few hours. I am happy that the Nut Brown is okay now, but has anyone else experienced such a slow start to their yeast. I was almost scared for a couple days. Any ideas why the yeast appeared to be dead at first?
And if the yeasties had been dead, would you recommend adding more yeast to get it fermenting?