nottingham too cold?

[attyindaburgh]

I brewed a northern English mild on sunday and after rehydration the nottingham, pitched it after giving the wort a 60 second shot of oxygen. The wort was cooled to around 65 and placed in the basement. As of yet, I am seeing no activity. I brought the carboy up to the kitchen thinking that maybe it was too cold down there (59 in the basement vs 68 in the kitchen). Should I wait or re-pitch?

 

[MaxStout]

Give it another day or two. Keep it in the basement--59 ambient is not too cold for Notty. The kitchen temp of 68 will end up being too warm once the yeast takes off and internal temps rise.

 

[OleBrewing]

Dry yeast or with yeast starter. Currently I have some going at 58 degrees at least that's what the thermy sticker says. It may take a little time to get going, I used a yeast starter and cooled the wort as cold as I could with the therminator and ther was 12 hour lag time.
How long since you pitched?

 

[attyindaburgh]

I pitched two days ago. It was dry that I rehydrated. I had another batch that I had no problem with and it took off fairly quickly. This one is just taking its good old time. I think there are some bubbles on the surface that were not there before. If it continues to show activity, I can always take it back down to the basement. I assume that with 5.5 gallons, it will take time to cool off so it should not be a sudden shock.

 

[attyindaburgh]

So when I went to bed last night, I could see a couple of bubbles on the surface of the wort. I didn't think that they were there before but I wasn't sure. This morning at 5 am, I had about a 1/2 inch layer of krausen. Once again I was jumping the gun. I took the carboy back downstairs and it should be nice and cool down there. When taking it down, it shook quite a bit, that should not be an issue, correct?

 

[attyindaburgh]

I also replaced the airlock with a blowoff tube.

 

[madscientist451]

Sounds like its all good, sloshing the beer around carrying it down the stairs won't won't be a problem.

 

[attyindaburgh]

Thanks everyone for the advice. Appears that I am quite the yeast voyeur.

 

[TheCADJockey]

Hey man... I just used notty for the first time and kept mine in a swamp cooler at 60°-65°. The fermentation got pretty violent around 24 hours. If I didn't use a blowoff tube, it could've been treacherous.

https://youtu.be/mNvWbRNLXEI