Pitched Pacman yesterday evening for my Dead Guy. Ferment temp 61. Small amount of krausen this morning, no bubbles. Much larger amount now 12 hours later, but still no bubbles in the airlock. Checked the airlock for leaks - none found. What's up? What is the actual composition of krausen - maybe I can figure this out.
Another noob question: If the preferred pitching temp is listed at 60-64 degrees and you're using a smack pack that you've let come to room temp (72), won't the cooler temp retard the yeast somewhat, since it's acclimated to
a higher temp, and there will be a longer lag time? Should you smack it then let it get started at approximately the preferred pitching temp?
"If you don't try it this year, you'll just be another year older when you do" - Warren Miller
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