Getting ready to ferment a Pilsner 2 nights ago, and smacked a WYeast 2278 (Czech Pils) and let it set for about 5 hours. I didnt have very much expansion in the bag. Pitched the yeast anyway, and waited 24 hours, Nothing. Waited another 12 and Nothing. 36 hours and starting to worry if I got a bum batch of yeast. I noticed that there was a slight amount of fermentation after about 40 hours. My temp might have been about 10 deg F too high, as I have just found from the WYeast website (was at 68, should have been 57). I have since adjusted the temp.
1) Is the brew in danger / possilby ruined?
2) At the 36 hour mark (before any noticible fermentation had taken place), my local brew store advised that repitching another yeast may kickstart the WYeast, does this sould reasonable?
2a) If a repitch, will this cause a problem with flavor?
3) Did I have a bad WYeast, or just my inexperience?
Cheers all
1) Is the brew in danger / possilby ruined?
2) At the 36 hour mark (before any noticible fermentation had taken place), my local brew store advised that repitching another yeast may kickstart the WYeast, does this sould reasonable?
2a) If a repitch, will this cause a problem with flavor?
3) Did I have a bad WYeast, or just my inexperience?
Cheers all