It has been 24 hours and so far no sign of fermentation.
I did something a little differnt this time. Three days ago I got my starter going, planning on brewing two days ago, but something came up. The starter was doing fine after a day so I put it into the refrigerator (which, according to what I have read here is fine.) Yesterday, while brewing, I took it out of the fridge and let it warm up to room temperature. Could I have somehow killed the yeast?
Anyhow, assuming nothing has infected the wort sitting in the closed fermentor (should I worry about that?), how long should I wait before putting in a new batch of yeast?
I did something a little differnt this time. Three days ago I got my starter going, planning on brewing two days ago, but something came up. The starter was doing fine after a day so I put it into the refrigerator (which, according to what I have read here is fine.) Yesterday, while brewing, I took it out of the fridge and let it warm up to room temperature. Could I have somehow killed the yeast?
Anyhow, assuming nothing has infected the wort sitting in the closed fermentor (should I worry about that?), how long should I wait before putting in a new batch of yeast?