barnes
Well-Known Member
I've read that this yeast needs a lot of extra oxygen to get started. I pitched a new batch of beer on a cake of it and two days later, there's no krausen-- but semi-airlock activity.
Is it worth shaking everything around to try to work up the yeast or is it better to re-pitch a yeast in it if it's not taking hold quick enough? (I usually have great luck pitching on other cakes)
Is it worth shaking everything around to try to work up the yeast or is it better to re-pitch a yeast in it if it's not taking hold quick enough? (I usually have great luck pitching on other cakes)