I know this is a total newbie question but here goes:
I brewed up my dubbel recipe last night, took a gravity reading (it was about 1.069), vigorously shook up the wort and then pitched the white labs yeast (WLP500) right in. That was at 7 pm and now it's almost 2 and still no bubbles.
Did I do something wrong here?All my previous beers had started fermenting around 6 hours but were significantly lower in gravity. Is the increased gravity a major factor here? The initial temp. was 66 F but rose to 72 in a couple hours. If 24 hours rolls by and nothing is happening, should I head over to the LHBS and get more of the same yeast?
Please help
Thanks
I brewed up my dubbel recipe last night, took a gravity reading (it was about 1.069), vigorously shook up the wort and then pitched the white labs yeast (WLP500) right in. That was at 7 pm and now it's almost 2 and still no bubbles.
Did I do something wrong here?All my previous beers had started fermenting around 6 hours but were significantly lower in gravity. Is the increased gravity a major factor here? The initial temp. was 66 F but rose to 72 in a couple hours. If 24 hours rolls by and nothing is happening, should I head over to the LHBS and get more of the same yeast?
Please help
Thanks