I brewed a cream ale on Saturday. Cooled it to room temperature in about 15/20 minutes. Aerated it by stirring it for some time with a sanitized brew paddle.
Pitched a vial of WLP060 American Ale Yeast Blend. Did not make a yeast starter because of time constraints. Left it out for 3ish hours before pitching to bring it up to room temp, shook it up, and dumped it in. Stirred it in also.
Expected OG for the beer was 1.048, got 1.052 (accrediting high efficiency to improved brewing technique - 1.9qts/lb mash, 168 degree sparge, slow draining speed despite batch sparging)
So, it is now 8pm (central) Tuesday night...no bubbles whatsoever, airlock remains the same as the day I set it in the basement to ferment. Sits at about 67 degrees.
What do I do? Add Yeast nutrient? Any suggestions? I am starting to worry a bit!
Primary: Belgian Strong, Mr Beer experiment
Secondary: Dragon's Milk Clone
Bottled: Tittabawassee Brown Ale, Spiced X Mas Ale, Chinook IPA, Belgian Tripel, Oatmeal Stout, Cream Ale, Vienna Lager, Peach Wheat
Next:American Amber, Russian Imperial Stout, Abbey Dubbel, Saison