Started a batch of NB Dry Irish Stout on Saturday morning using Wyeast 1084Irish Ale Yeast.
By sunday morning it was fermenting vigorously with krausen to the top of the Better Bottle and into the blowoff tube.
By monday morning it was less active, and by monday night it wasn't showing any signs of fermentation and the krausen was completely gone.
The basement where I had it stored was right around 62-64 degrees F. I had a blanket around it the whole time. By monday the temp in the basement had dropped to around 60 degrees.
I decided to move it monday night upstairs to the 2nd floor in a closet and the temp in there is 68 degrees. I did the swirled it around to get the yeast suspended. Since moving (less than 48 hrs) I see no signs of fermentation.
Question, how long should I expect it to take for the yeast to wake back up and start showing some Co2 love in the blowoff tube. I know, I know RDWHAHB.