theonlysurfnbeer
Active Member
but still have to ask. Why hasn't my beer started showing any signs of activity? Does it make a difference in the style and weight? Perhaps it was a bad idea to have my first homebrew be an Imperial Stout. At any rate, I pitched the yeast starter (from dry) in at 70 degrees, pours back and forth several times and used a santized wisk to aerate. Been in my closet at around 66 degrees now for 50+ hours and no bubbles. Do I need to pitch more yeast?