Originally Posted by Fighting_sin
I am happy that the Nut Brown is okay now, but has anyone else experienced such a slow start to their yeast. I was almost scared for a couple days. Any ideas why the yeast appeared to be dead at first?
Yes, more often than not with dried yeast. Hydrating before pitching
is supposed to decrease the lag time, but I gave up on dry and make
starters with liquid yeast cultures. There are many problems with
dried yeast, it can work if everything has gone right, and you make
some kind of starter first or at least rehydrate it, but just dumping
a pack of dry yeast into your wort is a crap shoot, because a lot
of the yeast cells could be dead due to mishandling (stored at
room temp for example instead of fridge temps) and because of
contamination introduced into it via the drying process.