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Thank you ever so much Kyle / Conan!!! You are speaking in a language I understand! !!

I've read about this "smack pack" don't know what it is? Also, it'll krausen even without yeast?!?! Or, I can pitch again when there's krausen, what would that do?

Fire in the Rye!

I'm censored I see. ...

What is your favourite commercial brew? I'm so ******* fed up with big box brewery bull****! All the ales taste the same, and all the lagers taste the same. As mentioned, I'm Canadian, so I get Labbat, Molson, Miller and Seagram's for the big one's... and they produce nothing but, as you put...

So, I brewed an IPA recently that took almost 3 days to develop a krausen, and I got so worried I effed it all up, and that I'm gonna end up drinking five gallons of ****ty beer. This is even with following the recipe to an absolute tee, with very good sanitation practices, and rehydrating the...

So, I'm a new home brewer ( Canadian btw) and I recently brewed up my very first batch of anything, ever. It was a Brewer's Best IPA, I'm very fond of a commercial brew called Alexander Keith's which is brewed in Newfoundland, but I'm not too sure how widespread their market is. And so...... I...

So, for a complete noob such as myself, no one is recommending racking to secondary after a week?

So, after re-pitching yesterday evening, I can finally see the ******* krausen forming.... it's not very thick yet, the point is that it's there and my little swimming buddies are doing what they need to do!! My concern now is, it sat for almost 60 hours with no action happening. Apart from a...

Thanks everyone! Repitched with "Coopers" yeast for IPA cuz that's what I have available at the moment.... will get back to this thread in the morning. .... Thank you very much veteran homebrewers, and I apologize for my noobiness!

So does anyone suggest re-pitching, or should I give it a bit more time? I just so happen to have another kit for the same style, but from a different company....

Pitched yeast provided with kit, fermenting @ 20C ( I'm Canadian eh, about 70F) And thoroughly oxygenated before pitching

I'm using a Lavalin ale yeast that was supplied with the kit. I pitched at 70F (about 20C). OG was right on the money @ 1.062. And you'll have to forgive me, I've read about a starter, but don't as yet know what it is or how to do it....

So, I suspect that I may have a problem. ... I boiled my wort on Monday afternoon with no hiccups, followed the recipe to a tee ( Brewers Best IPA btw) and paid very close attention to times and temperatures, and sanitization ( sorta goes with the territory of being a chef!) It is now 50+...