Made a batch yesterday, at 24 hours now post pitching and zero activity.
I pitched some WY1968 I had washed and stored from a batch one week ago.
I was tardy in pulling my jar of yeast out of the fridge to let it come up to room temp. It no longer felt cold at all, but due to a family, emergency I was in a rush to get it pitched.
I pitched it into roughly low 70s, 1.044 OG wort. Swirled up my yeast in the jar and pitched. Put into my ferm closet in basement which is 59F.
I had used this same process with 3 other beers over the last couple weeks, same yeast, same temps, and it was typically going crazy within 12-18 hours.
1) But this is the first of the washed yeast.
2) I think the yeast might have only been in the 50s F when pitched.
Wort is sitting a 58-60F now. My thoughts were to swirl it a bit and put it into warmer area. I think the yeast totally dropped out and won't get going otherwise.
I pitched some WY1968 I had washed and stored from a batch one week ago.
I was tardy in pulling my jar of yeast out of the fridge to let it come up to room temp. It no longer felt cold at all, but due to a family, emergency I was in a rush to get it pitched.
I pitched it into roughly low 70s, 1.044 OG wort. Swirled up my yeast in the jar and pitched. Put into my ferm closet in basement which is 59F.
I had used this same process with 3 other beers over the last couple weeks, same yeast, same temps, and it was typically going crazy within 12-18 hours.
1) But this is the first of the washed yeast.
2) I think the yeast might have only been in the 50s F when pitched.
Wort is sitting a 58-60F now. My thoughts were to swirl it a bit and put it into warmer area. I think the yeast totally dropped out and won't get going otherwise.