Well I finally got the supplies delayed for 5 days due to the hurricane (yes I feel bad bitching about not getting my things when seeing pics pics of LA and everything that was lost), and put the yeast in the fridge as soon as it got here(it was warm very warm). I made a starter, warmed the yeast back up, pitched the yeast and sealed it up with the airlock. After 24 hours there is no bubbling no foam (execpt for when I swilled it up) just slight pressure on the 3 piece airlock at 76 degrees. It is a white labs californian ale yeast (wlp001). Does the slight pressure mean it is working (well the few that are still viable) or is it a lost cause? I bought and extra vial at the LHBS, should I just pitch that into the starter?
I brew too much to keep up my sig
I brewed, I drank, I have brew again...a neverending cycle