Hi guys,
Today I made a honey brown ale for the fall. S.G. was 1.066 (adjusted for temp). I made a yeast starter using Wyeast 1056 and about 1000mL of water with 100g of DME about 24 hours prior. I pitched at 66F about 3 hours ago and set it in my new fermentation chamber that's set to about 64 degrees (19.5C). My question is this - since I've never fermented a 5 gallon batch at a proper temp (always used my closet which sat at 78F) is it normal for the yeast to seem to be suspended about 2/3 of the way from the bottom? I have absolutely no krausen yet and nothing floating to the top.
Hopefully I'm just impatient?
Today I made a honey brown ale for the fall. S.G. was 1.066 (adjusted for temp). I made a yeast starter using Wyeast 1056 and about 1000mL of water with 100g of DME about 24 hours prior. I pitched at 66F about 3 hours ago and set it in my new fermentation chamber that's set to about 64 degrees (19.5C). My question is this - since I've never fermented a 5 gallon batch at a proper temp (always used my closet which sat at 78F) is it normal for the yeast to seem to be suspended about 2/3 of the way from the bottom? I have absolutely no krausen yet and nothing floating to the top.
Hopefully I'm just impatient?