I am brewing an English Brown Ale and after 15 hours there are no signs of fermentation. No bubbles in the air lock and nothing on the surface of the wart. I pitched the liquid yeast at about 68 degrees and immediately placed the fermenter in my 63 degree basement (Fermenter is off the floor). The sticky thermometer on the side of the fermenter read 68 degrees at the 15 hour mark. I brought the fermenter back upstairs and bathed it in slightly warm water and it reached about 78 degrees. 5 hours later, still at 78 degrees and upstairs, is began to bubble a little and fermentation started. I let it continue for a little while and placed it back in the basement.
From my past experiences within 12 hours I was bubbling away.
Did I pitch to cold?
Is the fermentation temperature to cold (room temp)?
Or did I not wait long enough?
Feedback would be great. Thanks
English Brown Ale (from Brewer's Best kit)
Malt Extract Amber (Muntons) 3.3lbs
Crushed Crystal 60L Malt (8 oz)
Plain Amber Dry Malt Extract (2lbs)
Willamette Hops (Bittering, 1 oz.)
Willamette Hops (Finishing, ½ oz)
Yeast Burton Ale Yeast (WLP023) Liquid; www.whitelabs.com
From my past experiences within 12 hours I was bubbling away.
Did I pitch to cold?
Is the fermentation temperature to cold (room temp)?
Or did I not wait long enough?
Feedback would be great. Thanks
English Brown Ale (from Brewer's Best kit)
Malt Extract Amber (Muntons) 3.3lbs
Crushed Crystal 60L Malt (8 oz)
Plain Amber Dry Malt Extract (2lbs)
Willamette Hops (Bittering, 1 oz.)
Willamette Hops (Finishing, ½ oz)
Yeast Burton Ale Yeast (WLP023) Liquid; www.whitelabs.com