Yesterday I did a very modified Coopers Kit, but the temp of the wort at the time I pitched the yeast was more in the LOW 60 far. range.. The cooper ale from the kit want the yeast pitched at around 28-21 cel.(84-70 far.). Do you think the temp being to low will cause the yeast to remain innactive? I did not rehydrate the yeast, simply added and stirred in..
Any ideas would be helpful.