Okay, so I have several brews done and done well, and have actually provided advice in this section to others who are new and have not yet learned how to relax and have a homebrew, and believe in the preachings of Revvy and how fermentation can take up to 72 hours to start.
However, this is the first time in a long time using dry yeast. I have always had great success - active fermentation starting in 12-24 hours - with pitching smack packs and making starters, but this time I went on the cheap and used a packet of Danstar Munich Hefe yeast.
I followed the directions exactly, re-hydrating the dry in boiled, cooled to the 85 - 95 degree range water; sprinkling it on top, letting it sit for 15 minutes (while my wort cooled) and then a gentle stir, another five minutes, then adding a bit of wort at 65 repeatedly to slowly bring down the temp of the re-hydrated yeast to that of the wort.
Now, in the past, when I have used and re-hydrated dry yeast, the mixture started to get cloudy and foam a bit. This did not happen this time; instead, the yeast sank to the bottom and remained in granular form. I pitched it anyway. I got on the Danstar website and it stated that no foaming is not a sign that the yeast is not viable. I am trying to relax and not worry. However....
I am now 36 hours in and no active sign of fermentation. I know, I am going to wait another day or two, and then, if nothing, what do you suggest?
I am thinking of re-pitching with a wyeast or white labs strain.
However, this is the first time in a long time using dry yeast. I have always had great success - active fermentation starting in 12-24 hours - with pitching smack packs and making starters, but this time I went on the cheap and used a packet of Danstar Munich Hefe yeast.
I followed the directions exactly, re-hydrating the dry in boiled, cooled to the 85 - 95 degree range water; sprinkling it on top, letting it sit for 15 minutes (while my wort cooled) and then a gentle stir, another five minutes, then adding a bit of wort at 65 repeatedly to slowly bring down the temp of the re-hydrated yeast to that of the wort.
Now, in the past, when I have used and re-hydrated dry yeast, the mixture started to get cloudy and foam a bit. This did not happen this time; instead, the yeast sank to the bottom and remained in granular form. I pitched it anyway. I got on the Danstar website and it stated that no foaming is not a sign that the yeast is not viable. I am trying to relax and not worry. However....
I am now 36 hours in and no active sign of fermentation. I know, I am going to wait another day or two, and then, if nothing, what do you suggest?
I am thinking of re-pitching with a wyeast or white labs strain.