36 hour lag time...should I be worried?

[howamidriving]

So in the past I've thrown a gallon of a couple beers on some bugs/dregs and got some nice results. Thursday I made a 2.5 gallon batch and pitched the yeast cake from the gallon with no new yeast.

36 hours later and I don't have any visible signs of fermentation. I feel like I've read mixed fermentations can take a little longer to take off so I'm not sure if I should be worried yet.

For what it's worth, the clean batch I pitched with us-05 on the same day is bubbling away nicely now.



Short version: 36 hours with sour yeast cake and no fermentation, should I be buying another packet of yeast?

 

[ncsuwerewolf]

Give it time. Whats the worst that could happen. You are going for sour anyways. An why would you buy yeast if you have a good krausen on the other. Get a small sample from the krausen and innoculate with that.

 

[howamidriving]

I don't know why I didn't think of just krausening...I'll be out of town today I might do that tonight if nothing going on yet. Or maybe I'll just wait