Originally Posted by mrdeshone
70 degrees. Can I check the SG to see what it reads. I would hate to repitch yeast. Are there any tests that I can do to see if it fermented?
yes, if you took a gravity reading, read the gravity again... if it's down, you're fermenting. Re-pitching isn't the end of the world. It's better to figure out if you need to sooner than later since you could be very vulnerable for infection.
Plus three days of no signs of fermentation isn't uncommon... Hell 4 days isn't uncommon. Your yeast could've been old or under pitched. I actually found the first graf that I made was under pitched with weak yeast. The only real sign of fermentation was a slight lacing on the top. It turned out to be the best one so far because it didn't dry out too much.
I pitched on top of that cake and had one of the strongest fermentations i've had. It tastes good with some age, but it was definitely dry. It needed a bit of concentrate added back. Turned out pretty damn good as well and it was a higher ABV