I have made wine for 20 plus years, but am a novice at home brewing (this forum is great, by the way....). I started a new batch approximately 30 hours ago and didn't notice any obvious fermentation activity for the first 24 hours (no bubbling from the airlock). Wort was at 76 degrees when clearly viable yeast was pitched. In retrospect, I may not have aerated sufficiently, although I would have thought the pour into the primary would have been adequate.
Now, at 30 hours later, it is fermenting with CO2 escaping from the lock.
Should I scrap this batch or leave it alone?
Does a slow start like this tend to leave the beer with an increase of some the compounds responsible for off flavors?
Would appreciate the insights of some veteran brewers out there.
Thanks
Now, at 30 hours later, it is fermenting with CO2 escaping from the lock.
Should I scrap this batch or leave it alone?
Does a slow start like this tend to leave the beer with an increase of some the compounds responsible for off flavors?
Would appreciate the insights of some veteran brewers out there.
Thanks