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I think the shock happens in the reverse direction. When you pitch warm yeast in cool wort.

Registered Nurse and Procurement Transplant Coordinator

I'd say its about 75

I have my ferm wrap sitting at 95 right now. It's wrapped in towels and blankets for insulation.

Since it is holding temp, it is probably actively fermenting enough. It might just have a longer lag time while the yeast is busy reproducing to handle the load. At this point since adding more 3724 is not an option I'd just ramp up the temps and RDWHAHB. Just make sure the temps don't swing...

I mis-read that. I see you put one smack pack into each 5.5 g batch. Still barely enough though. Would have made the 3-4 liter starter and split it into two. Maybe try ramping the temp up? If you can get two more smack packs you can try pitching them.

You probably needed to make a 3-4 liter starter. One smack pack is barely even enough for a 5 gallon batch assuming that it isnt very old.

I just brewed a SMaSH of pils and saaz. Pitched pretty hot at 80ish. Now sitting at 85. Going up to 90 in a few days, maybe a week. It already smells awesome.

Ha! Just fixed it. Remind me not to do math after a few...

+6 gallons Saison = 17,999.5 (corrected)

+ 5 gallons Porter + 5 gallons SMaSH MO/EKG 13046.75

I'm local and would like these