I just brewed a batch of beer (an ESB), and although I'm not new, it's only my 8th batch. I used BeerSmith 2.0 to craft the recipe, it was partial mash, and I used Wyeast Northwest Ale (1332) to ferment it. I siphoned it into my carboy 24 hours ago and there is no activity at all. I pitched after starting the yeast 4 hours earlier into 80 degree wort. I have it in a bucket with frozen water bottles to keep it between 63-70 degrees. The yeast package was slightly swollen, but nowhere near as swollen as any other time I've let it sit for 4 hours. It wasn't old, the date said manufactured May 20, 2012. Should I pitch more yeast? Has anyone else had a problem with a slow start with this yeast? The OG was 1.054 (.002 lower than I was shooting for), and I used Wyeast nutrients as well.
Thanks,
Matt
Thanks,
Matt