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thanks both - am pleased to say its now looking active and thin layer forming on the bottom. Still fizzing a bit though - slight issue is I have to brew as of now so I am in a quandary - wait to pitch until tomorrow hoping that I can get the slurry to settle and tip away the starter liquid or...

hi - I made a 2 litre ringwood wyeast starter on weds night as per instructions on the pack planning to brew this saturday. As of friday morning there is no activity at all in the starter in spite of shaking etc. Our kitchen hovers between say 19 and 22 degrees. I know its a slow starting yeast...

Thanks babalu87 - I have got myself comfortable on the fermentation now - it was Wyeast ESB which is a low attenuator so I think its gone far enough against a target FG of 1013. I am more worried now that I have murdered it through my cack handed transferring. I guess the question I am asking...

Well its dropped a point or so in the last week so 1018 now. It tasted nice when I tested it last week and a bit less great after a week in the secondary - not off tasting but just a bit less fresh/clean. am a bit concerned I may have oxidised it To be honest, in hindsight (notwithstanding...

Thanks to you both - thats really helpful (and reassuring!). I will give it another test in a couple of days. I should have said that stuff I tested tasted really promising. will keep you posted...

Sorry to ask a familiar question - I did a Fullers ESB for my first AG go. Have never had a stuck fermentation with kits etc. It began ok, OG 1054 and a good crust of yeast etc. After two weeks the airlock was bubbling say once a minute so I transferred to a glass carboy and measured it at...